This vegan almond flour carrot cake banana bread is moist, naturally sweetened, and packed with wholesome ingredients. A gluten-free, dairy-free treat perfect for breakfast or dessert!

If banana bread and carrot cake had a baby, this would be it. This vegan almond flour carrot cake banana bread is everything you love about both classics: moist, flavorful, and full of cozy spices, with a healthy, wholesome twist. It’s gluten-free, dairy-free, and naturally sweetened with ripe bananas and date syrup. Whether you’re craving a nourishing breakfast, a midday snack, or a fiber-filled dessert, this loaf checks all the boxes.

Why You’ll Love This Vegan Almond Flour Carrot Cake Banana Bread

Vegan and gluten-free: Made with almond flour and coconut flour, this bread is entirely grain-free and dairy-free.
Naturally sweetened: No refined sugar here, just the goodness of bananas and date syrup.
Super moist: Coconut oil and bananas ensure a rich, moist crumb without needing eggs.
Packed with nutrients: Carrots add beta-carotene and natural sweetness, while walnuts and raisins add texture and extra nutrition.

Ingredients:

2 ripe bananas, mashed
1 cup grated carrots
1/4 cup coconut oil, melted
1/3 cup date syrup (code HEALTHYHELPER saves!)
1 teaspoon vanilla extract
1 1/2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
1/4 cup raisins (optional)

Instructions:

Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper for easy removal.
In a large mixing bowl, combine the mashed bananas, grated carrots, melted coconut oil, maple syrup, and vanilla extract. Mix well until all ingredients are evenly incorporated.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. Be careful not to overmix.
If desired, fold in the chopped walnuts and raisins for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely.
Slice the banana bread into thick, generous slices and serve. Enjoy it as a delightful breakfast treat, afternoon snack, or dessert option!

Vegan Almond Flour Carrot Cake Banana Bread

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Author: Healthy Helper
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1 loaf
Diet: Gluten Free

Ingredients

Scale

2 ripe bananas, mashed
1 cup grated carrots
1/4 cup coconut oil, melted
1/3 cup date syrup (code HEALTHYHELPER saves!)
1 teaspoon vanilla extract
1 1/2 cups almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup chopped walnuts (optional)
1/4 cup raisins (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper for easy removal.
In a large mixing bowl, combine the mashed bananas, grated carrots, melted coconut oil, maple syrup, and vanilla extract. Mix well until all ingredients are evenly incorporated.
In a separate bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until a smooth batter forms. Be careful not to overmix.
If desired, fold in the chopped walnuts and raisins for added texture and flavor.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely.
Slice the banana bread into thick, generous slices and serve. Enjoy it as a delightful breakfast treat, afternoon snack, or dessert option!

Vegan Cream Cheese Cinnamon Frosting

Ingredients:

1/2 cup vegan cream cheese (softened)
2 tablespoons vegan butter (softened)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 to 1 1/4 cups sugar-free powdered sugar
Pinch of salt

Instructions:

In a medium bowl, beat together the vegan cream cheese and vegan butter until smooth and fluffy.
Add the vanilla extract, cinnamon, and a pinch of salt. Mix to combine.
Gradually add the powdered sugar, beating until the frosting is smooth, creamy, and spreadable.
Taste and adjust cinnamon or sugar as desired.
Spread generously over the cooled loaf and enjoy!

Storage tips

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This loaf also freezes beautifully, just slice and freeze individually for a quick grab-and-go treat.

Optional add-ons

Vegan cream cheese frosting: Perfect for turning this into a celebration-worthy dessert.
Chopped pecans: Another great nutty alternative to walnuts.
Shredded coconut: For added texture and natural sweetness.

More Veggie-Packed Baked Goods You’ll Love

Whether you’re plant-based, gluten-free, or just love a nourishing baked treat, this vegan carrot cake banana bread is a recipe you’ll make on repeat. It’s easy, wholesome, and always a hit with a cup of coffee or tea.

Don’t forget to share and tag me if you bake it; your kitchen is about to smell amazing!

Talk soon,