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Gluten free Banana Bread. Grain-free Flourless Carrot Banana Bread. No Gum, no Aquafaba. #Vegan #grainfree #Glutenfree Soy-free #recipe. | VeganRicha.com
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4.65 from 17 votes

Vegan Gluten free Banana Bread - Grain free Carrot Banana Bread

Gluten free Banana Bread. Grain-free Flourless Carrot Banana Bread. No Gum, no Aquafaba. Vegan Gluten-free Soy-free recipe. Soft Moist Banana Carrot Bread
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Breakfast, Dessert
Cuisine: Gluten-free, Grain-free, Vegan
Servings: 6
Author: Vegan Richa

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
US Customary - Metric

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

For variation: add some seeds, nuts and oats to the batter to make a hearty breakfast bread.
 
Nutrition is 1 of 6 serves (1 serve is 2 slices)

Nutrition

Calories: 310kcal | Carbohydrates: 33g | Protein: 5.2g | Fat: 18g | Saturated Fat: 3.8g | Sodium: 205mg | Potassium: 432mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3590IU | Vitamin C: 5.2mg | Calcium: 120mg | Iron: 1.3mg