Vegan Carrot Cake Banana Bread

Serves 12

1 tbsp. ground flaxseed

3 tbsp. water

4 fl oz. (120ml) olive oil

1.8 oz. (50g) coconut sugar

3 ripe bananas, mashed

4 tbsp. almond milk

1 tbsp. white wine vinegar

1 tsp. vanilla extract

2.1 oz. (60g) shredded carrots

5.6 oz. (160g) all-purpose flour

2.1 oz. (60g) wholemeal flour

½ tsp. ground cinnamon

½ tsp. salt

1 tsp. baking soda

2.1 oz. (60g) finely chopped

walnuts

1.2 oz. (35g) raisins

What you need to do

Preheat the oven to 350°F (180°C). Line a loaf pan with baking paper or use a silicone loaf pan.

Make the flax egg by combining the ground flaxseed and water and set aside for 5 minutes.

Place the olive oil and coconut sugar into a large bowl and stir well to combine. Whisk in the flax egg then add the mashed bananas, almond milk, vinegar, vanilla extract and carrots.

In a separate bowl, mix both flours, cinnamon, salt, baking soda and stir together until combined, then add the walnuts and raisins.

Add the dry ingredients into the wet ingredients and stir until well combined.

Pour the batter into the pan and place in the middle of the oven to bake for 55-60 minutes until golden brown, and a toothpick inserted into the middle of the cake comes out clean.

Remove the pan from the oven and set aside on a wire rack to cool.