This banana and date sweetened vegan carrot bread is a year-round favourite. Despite the rather frighteningly wholesome ingredients, it’s just as delicious as spelt banana bread but with a little more complexity.
The banana and dates are blended up with the milk to avoid any chunks, as they’re only being used as sweetening and binding agents, rather than main flavour elements. If you don’t have a blender you can use a food processor (see below).
If you can’t see the step-by-step video below, watch it here on Youtube instead. I forgot to film adding the ginger but it’s in there!
Ingredient Notes and Substitutions
- Whole grain spelt flour: light spelt flour, whole wheat flour, white flour, and whole wheat pastry flour can all be subbed 1:1 here.
- Banana: as ripe as possible. This is part of what sweetened the bread and helps hold it together. One reader has successfully substituted cooked sweet potato in place of banana – something to keep in mind if you can have banana. Use about 100g but note that the bread may be slightly less sweet.
- Carrot: depending on the time of year, the sweetness of carrots available will change slightly. This shouldn’t make a noticeable difference.
- Olive oil: or sub another light-tasting liquid oil, like avocado.
Step by Step
Step 1: mix the dry ingredients in a large bowl.
Step 2: blend the banana mixture in a standing blender or with an immersion blender.
Step 3: add to the dry ingredients and stir to combine.
Step 4: fold in the carrots.
Step 5: transfer to a loaf time and smooth out the top.
Step 6: bake until golden, about 50 minutes.
I haven’t tried making this recipe gluten-free. I think a riff on my vegan gluten free banana bread might work, though, if you remove one of the bananas and replace with grated carrot. It’s not quite the same but I think this recipe would be tricky to make GF without some changes.
The baking time is slightly longer than many other quick breads of the same size. This isn’t a typo or error, but rather due to the high quantity of fruit in the batter. It takes a little longer to cook through.
If you don’t have a blender, you can use a food processor. Blend the banana, dates, and olive oil, then add the milk once a paste has formed (if you blend with the milk from the start, it tends to explode/leak). Alternatively, an immersion blender and a large bowl can be used.
How to Store
Storage: keep in a sealed container for up to three days in a cool place, or refrigerate for about five days.
Freezing: transfer cooled bread to an airtight container and freeze for up to three months.
- No need to peel: the unnecessary peeling of vegetables contributes excessively to food waste, and much of the nutrition is in the peel – it’s extra work and only has a negative impact.
- Don’t over-mix: spelt flour is a bit delicate and, if over-mixed, will become tough.
- Soak the dates: if the dates aren’t soft, soak in very hot water for at least half an hour before using. Be sure to drain well.
More Fruit Sweetened Recipes
If you make this Carrot Bread or any other vegetarian breakfast recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.
- 300 grams whole grain spelt flour
- 2 teaspoons cinnamon
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ripe banana 190g (6.7 oz) weighed with peel
- 120 grams soft dates
- 60 ml olive oil extra virgin
- 250 ml oat milk
- 1 teaspoon fresh ginger finely grated
- 200 grams packed shredded carrots
- Preheat the oven to 180°C (350°F) and grease or line a standard loaf tin.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.300 grams whole grain spelt flour, 2 teaspoons cinnamon, 2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon sea salt
- Add the banana, dates, olive oil, milk, and ginger to a blender. Mix on high speed until smooth.1 ripe banana, 120 grams soft dates, 60 ml olive oil, 250 ml oat milk, 1 teaspoon fresh ginger
- Add the banana mixture to the dry ingredients and stir until just combined and no streaks of flour remain. Fold in the grated carrots until evenly incorporated.200 grams packed shredded carrots
- Place the batter into the prepared baking tin and bake for 50-55 minutes, or until golden and a skewer can be inserted in the centre and come out clean.
- Cool for 15 minutes before removing the bread from the tin and cooling completely on a rack. Store in a sealed container at room temperature for up to three days, or refrigerate if your home is warm.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
This post was first shared in April 2018. It has been updated with some simplifications to the recipe as of April 2022.
If you’re looking for approachable, seasonal vegetarian recipes, you’re in the right place! Occasionally Eggs is all about healthier plant based recipes that follow the seasons.