Coconut Carrot Banana Bread, vegan gluten-free

I’m officially two years late on the Banana Bread baking trend that happened at the start of the pandemic. My last day at the office was March 13, 2020. I left that day thinking I might be working from home next week. Like us all, I had no idea it would be two years. I hopped on the sourdough bread train (vegan and gluten-free) and was lucky to find yeast to work on several gluten-free yeasted bread recipes that I have since shared on this blog. Yet, it took me two years to make Banana Bread. I think the wait was worth the wait. This vegan and gluten-free Coconut Carrot Banana Bread is absolutely delicious.

It all came about a few weeks ago, when I thought I was ordering 2 individual bananas in my grocery order. Instead, I got 4 bunches! I don’t eat a lot of bananas, so most of them ended up in the freezer. Naturally, I had to make banana bread!

1-Bowl Coconut Carrot Banana Bread

This isn’t your every day banana bread. It’s a bit of a cross between a carrot cake and a banana bread. The best part? It comes together in just one bowl!

I had a friend and some family test it. They all said it was delicious and that they’d have never known it was gluten-free! To me, that’s the best compliment.

This Coconut Carrot Banana Bread…

• Is super moist (I am sorry to everyone that hates this word – but it is!)
• Uses a natural sweetener (maple syrup and bananas)
• Has some hidden veggies!
• Incorporates both oat flour and a gluten-free flour blend that is predominately bean flour

The combo makes it a great breakfast food. It’s got a little bit of everything you need! Fruit, veggies, protein… and the most important, it’s delicious!

Check out some more vegan gluten-free baked goods recipes!

• Pear Cardamom Scones
• Pumpkin Spice Muffins
• Cardamom Scones
• Banana Oat Muffins

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Coconut Carrot Banana Bread, vegan gluten-free

Prep Time

15 mins

Cook Time

50 mins

 

A cross between banana bread and carrot cake, this Coconut Carrot Banana Bread comes together in 1 bowl and is vegan and gluten-free!

Course: Breakfast, Snack

Cuisine: American

Keyword: 1-Bowl, Baked Good, Banana, Carrot, Gluten Free, Vegan

Servings: 1 loaf

Ingredients

• 1/4 cup non-dairy milk (I used GF Oat Milk), room temperature
• 2 tbsp ground flaxseed
• 1/4 cup melted coconut oil (measured as a liquid, not solid)
• 1/2 cup maple syrup
• 2 tsp vanilla extract
• 1 cup grated carrot, loosely packed
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup Bob's Red Mill All Purpose GF Flour
• 1 cup GF oat flour
• 1 1/2 cups mashed banana (this was 4 small banana for me)
• 1/2 cup unsweetened shredded coconut

Instructions

1. Preheat the oven to 350 degrees farenheit. Grease a 9x5 load pan with oil or line it with parchment paper.

2. In a large mixing bowl, whisk together the non-dairy milk (make sure it isn't cold!) and ground flax. Let it sit for 5 minutes.

3. Next add the coconut oil, maple syrup, vanilla, and carrot. If your non-dairy milk is not at room temperature, your coconut oil may solidify and not mix in properly.

4. Add the salt, baking soda, and baking powder next. Mix well. Then add the two flours and mix again.

5. Fold in the mashed banana and shredded unsweetened coconut.

6. Pour the batter into the prepared loaf pan.

7. Bake for 45-50 minutes. Turn the oven off and leave the bread in for an additional 10 minutes. Cool completely before slicing.

Recipe Notes

Once cool, you can wrap the loaf in plastic wrap. It's best eaten fresh, but will last 5-6 days. After the first day or two, I like to warm it in the microwave for 20 seconds and serve with a little vegan butter.

This recipe was inspired and adapted from a Chocolate Covered Katie recipe.

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