Description
Introducing my new favorite spring recipe, this vegan carrot cake banana bread. This moist banana carrot cake recipe is fluffy, moist and perfectly sweetened!
Ingredients
Scale
- 3 medium Overripe bananas
- ⅓ cup Tahini
- ⅓ cup Golden coconut sugar
- ⅓ cup Almond milk
- 1 tbsp Orange juice
- 2 tbsp Orange zest
- ½ tsp Orange extract ((optional))
- 1 ½ tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Kosher salt
- 1 tsp Cinnamon ((ceylon cinnamon tastes best))
- ½ tsp Nutmeg
- ½ tsp Turmeric
- 1 cup Shredded carrots, finely packed ((squeeze out the excess water with a paper towel))
- 1 ½ cups Spelt flour
- 1 cup Walnuts, roughly chopped
- ½ cup Raisins, roughly chopped
Instructions
- Preheat the oven to 350°F and spray an 8×4 inch loaf pan with cooking spray and line with parchment paper.
- In a large mixing bowl, add the overripe bananas and mash into a pulp. I personally like using a potato masher to get the bananas to an applesauce consistency, but a fork also works well.
- Next, pour in the tahini, golden coconut sugar, almond milk, orange juice, orange zest and orange extract. Whisk the mixture together really well. Finally, add in the baking powder, baking soda, kosher salt, cinnamon, nutmeg and turmeric. Whisk well again — the mixture should slightly lighten in color and become a little frothy thanks to the baking soda.
- At this point, add in the shredded carrots, and using a flexible spatula, fold into the wet mixture.
- Finally, sprinkle in the spelt flour, along with the walnuts and raisins. Fold to combine with the wet ingredients until the batter well combined and there are no flour streaks. Remember, don't overmix!
- Pour the batter into the prepared loaf pan and smooth out the top with your spatula. Sprinkle with extra coconut sugar for a crunchy crust and pop in the oven to bake for 50 minutes. While it bakes, I'd recommend rotating it halfway through to ensure the loaf bakes evenly.
- Once the loaf is done baking, let it cool in the pan for 30 minutes. Then remove from the pan, and let the loaf cool on a wire rack or cutting, on it's side, for two hours or more.
- When you're ready to have a slice, just drizzle with the cream cheese glaze (recipe in notes) and enjoy!
Notes
Cream Cheese Glaze
- 1/4 cup Vegan cream cheese
- 1 tbsp Honey or Maple syrup
- 1 tbsp Orange juice
- Pinch of salt
- Almond milk (or any plant milk) to thin the frosting
Simply combine all of the ingredients in a bowl and whisk to combine. Add milk as needed to thin the frosting to the consistency that you like.