Gluten Free Carrot Banana Bread

This Gluten Free Carrot Banana Bread is so easy to make and so flavorful. This is the perfect Gluten Free Vegan Banana Bread to make this Spring. This Gluten Free Carrot Banana Bread is also soy free, egg free, nut free, chocolate free, dairy free, and contains no refined sugar. It is also suitable for vegans and vegetarians.

I love making gluten free quick bread. It’s an easy way to make delicious gluten free bread without the fuss of yeast. I’ve made a lot of different types of quick bread, like my Easy Gluten Free Pumpkin Bread, Gluten Free Lemon Bread or my Rosemary Honey Bread. Today I’m coming at you with a classic with a fun twist. This gluten free vegan banana bread is so delicious and the addition of shredded carrot just makes it better. The carrot adds moisture to the texture and of course lots of good nutrients.

gluten free vegan banana bread with carrots and coconut sugar

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A Look Inside this Gluten Free Vegan Banana Bread

This gluten free vegan banana bread is filled with so much flavor and goodness.


A Peak at the Key Ingredients:

Superfine Brown Rice Flour – I prefer superfine brown rice flour to regular brown rice flour because it has a very light texture. I find regular brown rice flour produces dry crumbly baked goods.

Potato Starch – A good gluten free vegan quick bread needs the addition of starch. If you only used superfine brown rice flour, you would end up with a very dense dry bread. Adding a starch produces a lighter texture.

Ground Cinnamon – Adds a nice warm flavor that pairs perfectly with the bananas.

Carrots – Not only do the carrots add loads of fiber and nutrients, but they also add moisture as they bake in the gluten free vegan banana bread.

Ground Flax – The ground flax acts as a binder and helps in place of real egg.

Coconut Sugar – See why I chose to use coconut sugar below.

Why Use Coconut Sugar?

Why is coconut sugar so much better than regular refined white sugar? Well, let’s be honest, all sugar even coconut sugar should be used sparingly. However, if you want something sweet, coconut sugar is a slightly better option. Unlike white sugar which is empty calories, coconut sugar retains a small of nutrients that can be found in the coconut palm plant. It also contains a fiber called inulin. The presence of this fiber can help slow glucose absorption which means coconut sugar may have a lower glycemic index than regular sugar.

Tip: Use clothes pins to clip the parchment paper in place while you pour in the batter. Just be sure to remove before placing in the oven!
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Gluten Free Carrot Banana Bread

This gluten free vegan banana bread is so moist and nutrient-rich with the addition of carrots. It’s refined sugar-free and a great breakfast treat. It’s warm and flavorful and so soft.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Baked Good, Breakfast, Dessert, Snack
Cuisine: American
Keyword: dairy free, gluten free, vegan
Servings: 10 Slices
Calories: 217kcal
Author: Emily Meyer | Eat or Drink
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  • Preheat oven to 350°F. Grease a bread pan with a small amount of oil or dairy free butter and line with parchment paper.
  • Smash your bananas with a fork in a large bowl leaving them slightly chunky. Grate your carrots and add them to the bowl with the banana. Add in your dairy free milk, coconut sugar, melted dairy free butter, and ground flax. Mix well until combined and let sit for at least 5 minutes while you prep your dry ingredients.
  • In another large bowl whisk your brown rice flour, potato starch, cinnamon, baking soda, and salt. Then make a well in the center of your dry ingredients and mix in your wet ingredients.
  • Pour the batter into your bread pan. Optional: Sprinkle on a small amount of coconut sugar and cinnamon to create a crisp sugary topping. Bake in the center of your preheated oven for about 50 minutes or until a toothpick inserted in the center comes out dry.
  • Let cool completely before slicing. Can be stored on the counter for about 2 days or in the fridge for 3-4 days. If you want to store it longer, separate slices with parchment paper and store in an airtight container in the freezer.


Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.


Calories: 217kcal | Carbohydrates: 39g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 193mg | Potassium: 254mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2390IU | Vitamin C: 1.2mg | Calcium: 41mg | Iron: 0.9mg

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