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Vegan Gluten-Free Banana Bread Recipe | Grain-Free Carrot Banana Loaf

Vegan Gluten Free Banana Bread — Grain-Free Flourless Carrot Banana Bread. No gums or aquafaba. Soft, moist and simple to make. Vegan, gluten-free and soy-free.

Vegan Gluten free Banana Bread. Grain-free Flourless Carrot Banana Bread.

When you crave both banana bread and carrot bread, combine them — this Carrot Banana Bread brings the best of both. I developed this grain-free version using the same approach as my gluten-free fruit cake, but adapted it to avoid gummy results that can occur with too many bananas. Adding grated carrot adds moisture, balances texture, and contributes flavor without relying on additional flours or gums.

This recipe uses almond flour and coconut flour as the base and relies on simple pantry ingredients: bananas, carrots, a bit of starch, and warming spices. The result is a tender, moist loaf with banana and carrot flavor, a pleasant crumb, and a nice balance of sweetness. If you want to turn it into a cake, top with a cashew-cinnamon frosting for a richer treat.

The loaf keeps well: room temperature for a day and refrigerated for up to four days. If you want to extend shelf life slightly, a small amount of citric acid can help, though it’s optional.

Gluten free Banana Bread. Grain-free Flourless Carrot Banana Bread.

Ingredients

Dry

  • 3/4 cup + 2 tbsp almond flour
  • 1/4 cup potato starch
  • 1 1/4 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 of cinnamon and cardamom)
  • 1/4 cup shredded coconut (small shreds)
  • 1/4 cup coconut flour (or use 1/3 cup rice flour as substitute)
  • 1/4 cup pecans or walnuts
  • 2 tbsp dried fruit (chopped dates) or chocolate chips (optional)
  • 1 cup grated carrot

Wet

  • 2 ripe bananas (small to medium; not overly large)
  • 1/2 cup non-dairy milk (almond or similar)
  • 1 tsp lime or lemon juice (use 2 tsp if omitting citric acid)
  • 1 tbsp flax seed meal or chia seeds
  • 4 tbsp sugar (adjust depending on banana ripeness)
  • 1 tsp vanilla extract
  • 2 tbsp oil (use applesauce for oil-free)

Instructions

  1. Preheat the oven to 365°F (185°C). Line a loaf pan with parchment.
  2. Whisk together all dry ingredients except the grated carrot. Mix thoroughly and set aside, then fold the carrot into the dry mix.
  3. Blend all wet ingredients until smooth. Alternatively, mash the bananas well and stir in the remaining wet ingredients until combined.
  4. Combine the wet and dry mixtures and mix until just combined into a thick, muffin-like batter. If the batter is too thin, add 1 tablespoon more coconut flour or potato starch.
  5. Transfer the batter to the prepared loaf pan and smooth the top. Optionally sprinkle additional shredded coconut or chopped walnuts on top.
  6. Bake for 45–50 minutes. Test with a toothpick in the center — it should come out nearly clean.
  7. Let the loaf cool in the pan for 10 minutes, then remove and cool completely on a rack, lightly covered. Slice once fully cooled. Store at room temperature for a day or refrigerate for up to four days.

Notes

  • For a heartier breakfast bread, add seeds, oats, or extra nuts to the batter.
  • The recipe has not been tested without almond flour. If you substitute another nut flour or sunflower seed flour, results may vary — please share your experience if you try a variation.
  • Nutrition is calculated for one of six servings (one serving equals two slices).

Nutrition (approximate per serving)

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

Gluten free Banana Bread. Grain-free Flourless Carrot Banana Bread.