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Vegan Carrot Cake Banana Bread
1/1
DA
David AllevaServings
12
Prep time
00:15
Cook time
1 Rating01:00
5
Try this healthy vegan version of a classic sweet bread!
Ingredients
- 1 tbsp. ground flaxseed
- 3 tbsp. water
- 4 fl oz. (120ml) olive oil
- 1.8 oz. (50g) coconut sugar
- 3 ripe bananas, mashed
- 4 tbsp. almond milk
- 1 tbsp. white wine vinegar
- 1 tsp. vanilla extract
- 2.1 oz. (60g) shredded carrots
- 5.6 oz. (160g) all-purpose flour
- 2.1 oz. (60g) wholemeal flour
- ½ tsp. ground cinnamon
- ½ tsp. salt
- 1 tsp. baking soda
- 2.1 oz. (60g) finely chopped walnuts
- 1.2 oz. (35g) raisins
Instructions
- Preheat the oven to 350°F (180°C). Line a loaf pan with baking paper or use a silicone loaf pan.
- Make the flax egg by combining the ground flaxseed and water and set aside for 5 minutes.
- Place the olive oil and coconut sugar into a large bowl and stir well to combine. Whisk in the flax egg then add the mashed bananas, almond milk, vinegar, vanilla extract and carrots.
- In a separate bowl, mix both flours, cinnamon, salt, baking soda and stir together until combined, then add the walnuts and raisins.
- Add the dry ingredients into the wet ingredients and stir until well combined.
- Pour the batter into the pan and place in the middle of the oven to bake for 55-60 minutes until golden brown, and a toothpick inserted into the middle of the cake comes out clean.
- Remove the pan from the oven and set aside on a wire rack to cool.
Tips
Kcal Fats(g) Carbs(g) Protein(g) Fibre(g)
235 13 29 3 4
