Carrot Banana Bread (Vegan)

Carrot banana bread – this easy vegan loaf cake is super moist and delicious
thanks to both banana and grated carrot. It is not too sweet so is perfect for
breakfast and snacking. Eggless and dairy free

Servings: 8 people

Author: Domestic Gothess

Prep Time
15 minutes

Cook Time
1 hour

Course:

Breakfast Dessert Snack

Cuisine:

Baking

Keywords:

cake

Instructions

1 Preheat the oven to 180°C/350°F/gas mark 4. Grease an approx 11.5 x 21.5 cm /
4.5 x 8.5 in loaf tin and line it with a strip of baking parchment that comes a
little way above the sides so that you can easily lift the cake out once it is
baked.
2 Grate the carrot using the coarse side of the grater. Squeeze the grated carrot
dry using paper towels; there should be about 120g left after squeezing. Set
aside.
3 Mash the bananas in a large bowl then whisk in the oil, milk, sugar, vanilla and
vinegar until well combined.
4 Sift together the plain and wholemeal flours, baking powder, bicarbonate of
soda, salt, cinnamon, ginger and nutmeg.
5 Tip the dry ingredients into the wet and stir with a balloon whisk until no dry
lumps remain. Don't over-beat the mixture.
6 Add the grated carrot and stir through.
7 Pour the batter into the prepared tin and spread level. Bake for about 60-70
minutes until a skewer inserted into the centre comes out clean. Cover the cake
loosely with tin foil part way through baking if the top starts to get too dark.
8 Leave to cool in the tin for 20 minutes then carefully turn out onto a wire rack
and leave to cool completely.

Carrot Banana Bread (Vegan)

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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