This post contains affiliate links. Please see our disclosure policy.
Vegan Gluten free Banana Bread. Grain-free Flourless Carrot Banana Bread. No Gum, no Aquafaba. Soft, Moist and Easy. Vegan Gluten-free Soy-free recipe. Jump to Recipe
What do you do when you want both a banana bread and carrot bread, You make Carrot Banana Bread!
I was playing around with my gluten-free fruit cake recipe for a no grain version banana bread. Too many Bananas can tend to make gummy results with a bit of error easily. Addition of some other fruit for additional moisture helps reduce that and also adds great flavor, moisture and texture to the bread. For with gluten(regular flour) version make my 1 Bowl Banana Apple Bread with shredded carrots and spices of choice.
This bread uses almond flour and coconut as the base. This Carrot Banana Bread is moist and textured with flavors from banana, carrot, spices and vanilla and great to snack on. To make it into a banana cake, add a cashew cinnamon frosting like my carrot cake.
This bread is soft, super moist, delicious and comforting. Let me know if you try it!
More Gluten-free bakes from the blog
- Gluten-free Cinnamon Roll Bread yeast-free.
- Sweet Potato Crumb Cake.
- Gluten-free Brownies
- Sweet Potato Blondies.
- Gluten-free Lemon Donuts
- And many more here
I haven’t tried it without almonds. If you do make it with other nut flour or sunflower seed flour, let me know how it turns out.
Since I discovered how well citric acid does in gluten-free baking I’ve been using it more and more. This bread uses only a bit which can be omitted. It seems to also prolong the shelf life of the baked result as they dont taste stale as quickly.
If you make this bread, let me know how it turned out!
Vegan Gluten free Banana Bread - Grain free Carrot Banana Bread
Ingredients
Dry:
- 3/4 cup + 2 tbsp almond flour
- 1/4 cup potato starch
- 1.25 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp citric acid, (optional)
- 1/4 tsp salt
- 1 tsp cinnamon or pumpkin pie spice or a mix if cinnamon and cardamom
- 1/4 cup shredded coconut, , small shreds
- 1/4 cup coconut flour, , use 1/3 cup rice flour as sub
- 1/4 cup pecans or walnuts
- 2 tbsp or more dried fruit, chopped dates or chocolate chips
- 1 cup grated carrot
Wet:
- 2 ripe bananas, , small to medium size, not too large
- 1/2 cup non dairy milk such as almond milk
- 1 tsp lime juice or lemon juice, , use 2 tsp if omitting citric acid
- 1 tbsp flax seed meal or chia seeds
- 4 tbsp sugar, , less or more depending on ripeness of bananas
- 1 tsp vanilla extract
- 2 tbsp oil, , use applesauce to make oilfree
Instructions
- Line a loaf pan with parchment. Preheat the oven to 365 degrees F (185 deg C).
- Mix everything under dry except carrots and set aside. Mix well using a whisk. Add carrots and lightly mix.
- Blend everything under wet until smooth, Alternatively, mash the banana really well and mix in the rest of the ingredients until well combined.
- Combine dry and wet and mix in till just about combined into a thick muffin like batter. If the mixture is thin, add a tbsp more coconut flour or potato starch.
- Transfer the thick batter to the lined loaf pan. Even it out using a spatula. Top with additional coconut or walnuts
- Bake for 45 to 50 minutes, test with toothpick from he center, it should come out almost clean.
- Let cool in the pan for 10 mins then remove from the pan carefully and let cool on the counter lightly covered. Slice when completely cool. Store on the counter for the day and refrigerated for upto 4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed the recipe and mine turned out gummy and did not rise. Despite that, the flavor was excellent and we ate the entire loaf in one sitting! Do you have suggestions for the gumminess? Thanks.
did you make any subs? maybe it needed a bit more baking time or maybe a bit more almond flour if there was more moisture in the bananas/carrots. Fruits vary in moisture. It should be a moist loaf, but not gummy.
Thank you. I didn’t make any subs, but the bananas may have been larger than needed. I didn’t use sugar so wondering if that could have affected it also? I will try again with smaller bananas as the flavor was excellent! BTW, this is first of your recipes that hasn’t come out perfectly for me — I love everything I’ve made and that has been a lot!!
Also it was very brown. I baked it for 60 mins; I couldn’t bake it any longer or it would have burnt.
Thanks! I am glad we have had a 95% success rate so far! Glutenfree baking in general is tricky and gets much more affected by many things. So many of my baked have been inedible hockey pucks :). When you make it next time, make sure that the mixture is stiffer, so add more almond flour and coconut flour if needed and then bake. You can always so a test run of the mixture as a muffin and see how it is baking and then adjust the mix. You can also slice the current and bake again at 300 F so the slices dry out a little.
I’ll try that, thanks. Do you have other no sugar dessert recipes?
What size loaf pan do you use? Thanks.
I use 8.5 by 4.5. 9 by 5 will work too
The flavors are delicious; however, at the bake time and temp given, my bread was way underdone. It looked done on the outside (quite dark on the edges) and a toothpick inserted came out clean. Because the flavors are so good, I’m going to try again at 350 degrees with a bake time closer to 1 hour. Note, I have a newer electric oven with a forced air fan.
it might be the oven. the fan causes heating differently. You may have to reduce the baking temp. Also bananas can have varying moisture, so add more flour for a thicker stiff batter
This tastes really good. It has a healthy wholesome taste. It is a little mushy. I put it in muffin tins without muffin paper, and it was difficult to get out of the pan. I substituted chia seeds for potato starch, and it has a distinctive chia seed taste, so I might try using a chia seed/cornstarch mix next time. I added 3 dates for the 2T of dried fruit, and did not add any sugar, Overall, 4.5 stars.
use parchment lining for the muffins. Also you can adjust the batter to be slightly dryer with more dry ingredients, so that they bake up not as mushy.
I have a brand-new electric fan-forced oven (after 35 years of an old, but very familiar gas-oven) … and I have NO idea how it will bake …
I can’t find any temperature guidelines in your recipe, but would LOVE to make this bread/cake NOW (just finished juicing carrots and have plenty of organic carrot pulp !!)
I would need to know degrees Celsius, please.
Thank you very much ♥
Its on the first step to preheat to 365 degrees F (185 deg C).
Hi there! I’m so excited to make this as a breakfast bread. If adding oats, how much would you recommend adding?
Thanks!
1/2 to 3/4 cup. You can add more depending on the batter if it is moist and runny enough
Hi Richa,
I didn’t have potato starch and didn’t want to but as we are moving interstate soon. I substitute with chai seeds. Is delicious and has the right consistency. Even our puppy loves it.
Please be careful when feeding dogs nuts, many types of nuts including almonds will make them ill.
how much chia seeds would you use in place of potato starch?
you will need some starch to hold the structure.So use other starches if possible
Turned out great! Does this freeze well?
Awesome! havent tried it. it should
Hi there- love your site! Could I use applesauce/pumpkin instead of banana? Not a big banana fan. Thanks!
yes you can do pumpkin or sweet potato puree. Those have a similar moisture content and volume hold as banana. Add more pumpkin pie spice. Applesauce doesnt have as much hold, so i wouldnt use it in this recipe.
When using oil, what kind should be used?
Olive, canola?
in baking i use neutral flavor oils like organic sunflower, safflower or canola or sometimes refined coconut. olive is a strong flavor, so i dont use it.