Vegan Whole Wheat Carrot Banana Bread

This tastiest vegan loaf is the best banana bread with the same flavors of your favorite carrot cake, and this is SO addictive! Simple, tasty, and easy to make whole wheat carrot banana bread makes the healthy and nutritious breakfast/snack of the season.

I received samples to aid the process of recipe development. I have used samples from Melissa’s Produce, Selefina Spices, and Taylor & College in this recipe. To begin with, any recipe that starts with the best ingredients would always turn out to be the best. These ingredients are the best. A small quantity of Taylor & Colledge vanilla bean paste goes a long way and I have been using this paste regularly now for great flavorful results. Melissa’s produce carrots are the best, juicy, and sweet! Selefina Spices cinnamon is just the best cinnamon powder I have used until now. I would highly recommend these products for the best flavors in your baked goods.

Why this banana bread?

• Healthy - This banana bread uses 100% whole wheat flour! 

• Protein packed - Whole wheat and the vegan protein powder enriches this loaf with a good amount of protein.

• Flavorful - This loaf is super delicious with the spices added and the sweet carrots. This will remind you about the flavors of the tasty dessert, carrot cake.

• Carrots - Though carrots are available round the year, this is the best now in Spring with peak flavors and this loaf is a perfect banana bread packed with seasonal flavors. 

• Nutrition rich - The nourishment from the whole wheat flour, protein powder, carrots, walnuts, and raisins make this an ideal choice to make for breakfast or snack.

What are the ingredients required to make this loaf?

To make this delicious vegan loaf, the following are required:

Whole Wheat flour - Gives wholesome nutrition.

Carrots - The star of the recipe. I have used Melissa’s Produce carrots. Any carrots available can be used, if you can’t find Melissa’s near you. For a variation, try colored carrots.

Flaxseed powder - Gives protein and acts as gelling agent.

Banana - the second star of the recipe. The overripe bananas sitting on your counter is great for this recipe.

Selefina Cinnamon - Cinnamon gives the characteristic touch of flavor to this loaf.

Walnuts - Gives nutty flavor, proteins, and a texture bite

Raisins - Iron rich, and adds to the sweet bite.

Plant based milk - The liquid in the recipe

Oil - Neutral oil can be used, adds to the fat and holds everything.

Salt - A tiny bit adds flavor

Organic brown sugar - Sweetens this bread.

Vanilla extract paste - I have used Taylor & Colledge Vanilla extract paste. This adds tons of flavor.

Baking powder and Baking Soda - Leavening agents

Aquafaba - It is used to give the gelling effect.

Is this bread vegan?

Yes, this bread is vegan. This recipe uses plant based protein powder, oil, and vegan brown sugar. 

How to store this bread?

This banana bread stays for 3-4 days outside at room temperature. If you live in hotter regions, it is a better idea to store this ion fridge. This bread can be refrigerated and used for up to 7 days. 

More banana breads….

Bananas sitting ripe on your counter can be easily made into a delicious loaf or a muffin that would make a wonderful breakfast or snack for the entire family. Bananas are a wonderful substitute for eggs. They give good leavening. Here are the links to a variety of banana breads for you to try.

Pumpkin Banana Bread

Eggless Banana Almond Ginger Bread

Eggless Peppermint Banana Bread

Chocolatey Whole Wheat Date Sugar Banana Bread

Whole Wheat Banana Bread

Tangzhong Banana Buns

Do you think this can replace your dessert?

Of course! With the flavors of carrot cake, this bread is ideal to serve for breakfast, snack, or even dessert. While I love to have this as such for dessert, my kids turn this into an addictive version by adding a little vanilla ice cream and a drizzle of caramel. The addition of these would make a heavenly dessert. For a vegan dessert form, use vegan ice cream. 

Carrot is one of my favorite veggies. This bright orange colored veggie is loaded with tons of carotene, Vitamin A precursor. For better eyesight, make sure to eat this everyday. I love to grow many kinds of carrots including colored carrots, and it is fun and satisfying to see produce grow. . This versatile root vegetable is great to use in sweet and savory recipes, or from appetizer to dessert. This is added in every soup! Check below for fun and delicious carrot recipes.

Carrot Fries

Carrot Slaw

Spicy Vegan Carrot Dip

Multigrain Carrot Rolls

Oatmeal Carrot Halwa Ice cream Sandwich

Carrot Halewa Ice cream

Carrot and Ginger Soup

This week I am sharing healthy recipes for Blogging Marathon, and this is an interesting g theme. Please check the blog tomorrow for another delicious healthy snack/recipe.

I am also linking this to Wonderful Wednesday, Thursday Favorite Things, Full Plate Thursday, Crafty Creators, and What's For Dinner.

Ingredients

Makes one 9X5-in loaf

Whole wheat flour - 1 and 3/4 cup

Vegan protein powder - 1/2 cup

Salt -1/3 tsp

Selefina cinnamon powder - 1.5 tsp

Baking powder - 1 tsp

Baking soda- 3/4 tsp

Carrot - 1 cup, shredded

Banana - 1.5 cups, mashed 3 banana

Flaxseed powder - 2 tbsp

Plant based milk - 1/4 cup

T&C vanilla bean paste - 1 tsp

Brown sugar - 3/4 cup plus 2 tbsp

Oil - 1/4 cup

Aquafaba - 3 tbsp

Walnuts - 1 cup, chopped

Raisins - 1 cup

Method

Preheat the oven to 350 degrees F.

Add the plant based milk to flaxseed powder, and set aside to gel.

Add the dry ingredients to a bowl, mix, and set aside.

Mix the wet ingredients and mix.

Make a well in the dry ingredients. Add the wet ingredients, mix quickly to a lump free smooth mixture.

Fold in the shredded carrots, walnuts, and raisins.

Transfer the batter to a lines and sprayed 9X5-in tin.

Top with reserved nuts and raisins, This is optional.

Bake 350 for 52-54 min, make sure to cover for the last 10 minutes.

Cool Completely. Slice into slices, serve. Store the remaining slices in airtight container for a few days.