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Dairy Free Carrot Banana Bread — Moist Spiced Loaf for Brunch or Snack Pinterest recipe pin

Dairy Free Carrot Banana Bread

A moist, spice-scented dairy-free loaf that blends carrot cake flavors with ripe banana sweetness for an easy, tender everyday bread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups mashed very ripe bananas about 3 medium bananas
  • 1/2 cup neutral oil vegetable or refined coconut oil
  • 1/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs or 2 flax eggs 2 tbsp flaxseed meal + 6 tbsp water
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup oat flour spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1 cup packed shredded carrot about 2 medium carrots, drained if needed
  • 1/2 cup raisins or 1/2 cup chopped walnuts optional
Optional toppings
  • 1/4 cup chopped toasted walnuts optional

Equipment

  • 1 9x5-inch loaf pan
  • 1 Large mixing bowl
  • 1 Box grater or food processor for shredding carrots
  • 1 Wire rack

Method
 

Prepare
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan or line with parchment, leaving an overhang for easy removal.
Wet ingredients
  1. Mash bananas until mostly smooth and whisk with oil, brown sugar, granulated sugar, eggs (or flax eggs), apple cider vinegar, and vanilla until blended.
Dry ingredients
  1. Whisk together all-purpose flour, oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
Combine
  1. Fold the dry ingredients into the wet just until combined, then stir in shredded carrot and optional raisins or walnuts, taking care not to over-mix.
Bake
  1. Pour batter into the prepared pan, smooth the top, and bake at 350°F for 55–65 minutes until a skewer comes out with a few moist crumbs and the center reads about 200°F if using a thermometer.
  2. Let the loaf rest in the pan 15 minutes, then lift out with the parchment and cool on a wire rack at least 45 minutes before slicing.

Notes

Use very ripe bananas for the best flavor and sweetness, and measure flours by spooning and leveling or use a scale to avoid dryness. If the top browns too quickly, tent with foil for the final 10–15 minutes. To freeze, wrap cooled slices or whole loaf tightly and freeze up to 3 months.