A cross between banana bread and carrot cake, this Coconut Carrot Banana Bread comes together in 1 bowl and is vegan and gluten-free!
- 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
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Preheat the oven to 350 degrees farenheit. Grease a 9x5 load pan with oil or line it with parchment paper.
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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.
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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.
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Add the salt, baking soda, and baking powder next. Mix well. Then add the two flours and mix again.
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Fold in the mashed banana and shredded unsweetened coconut.
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Pour the batter into the prepared loaf pan.
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Bake for 45-50 minutes. Turn the oven off and leave the bread in for an additional 10 minutes. Cool completely before slicing.
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.
