Banana Bread and Carrot Cake

Banana Bread and Carrot Cake

If all you have are black skinned over ripe bananas that have been lying around in the fruit bowl for ages, or a few carrots that have been in the bottom of the fridge for a while don’t worry, make cakes. These are two family favourite recipes that are easy to make and also are vegan. We love baking these cakes and sharing them with our guests after a day of adventure in Austria and Croatia. If you are new to baking sweet treats without eggs or dairy, these cakes should be your gateway to a whole world of plant based cooking.

Banana bread, in our opinion, is one of those very forgiving cakes that exact measures and precise ingredients don’t matter as much. This recipe is pretty easy to make and requires limited washing up, as it requires only two bowls. It's cheap to make and it’s a crowd pleaser. In vegan baking the banana bread is one of the simpler cakes to make as the banana acts as a raising agent, so eggs are not required to make this cake soft and fluffy.

Vegan Banana Bread
Vegan Banana Bread
A bit of Banana bread history..

In America the most searched recipe is the banana bread. North Americans claim to be the ones that invented this delicious and simple cake/ bread.

Bananas aren't native to most of North America and were only sparingly available in the U.S. throughout the 1800s. Ship captains had difficulty solving the puzzle of how to successfully transport a fruit that ripened and rotted so quickly.

Then, when refrigerators came into our life, it made bananas accessible all around America. However, in the 1930s, two events converged that elevated the banana from bit player to a super star cake!

First, the Great Depression, which began with the 1929 stock market crash and lasted throughout much of the 1930s, made every scrap of food precious. Households were unwilling to throw away anything, even a "rotten" banana.

Secondly, Royal and other baking powder/baking soda manufacturers began mass producing their products, making them widely available nationwide for the first time.

Thus the desire to use overripe bananas, paired with the ready availability of baking powder, inspired a horde of enterprising cookbook writers to come up with recipes for banana "quick bread" (as opposed to a yeast bread).

By the early 1930s, banana bread recipes, using mashed bananas as the main ingredient, rather than banana slices as a garnish, had stated appearing in cookbooks across America.

Vegan Banana Bread with Walnut and Chocolate
Walnut and Chocolate Chip Banana Bread

So here is our version of delicious and easy to make banana bread. We have added walnuts and chocolate chips but these are not necessary if you don't have them available.

Walnut and Chocolate Chip Banana Bread:


2 ripe bananas

2 cups of all-purpose flour

2tbsp of brown sugar

1tsp of baking soda

1tsp of baking powder

1tbsp lemon juice

¼ cup of rapeseed oil

2 cups of non-dairy milk

1 tsp of vanilla extract

Pinch of salt

Handful of crushed walnuts, optional

Handful of dark chocolate chips, optional


For this recipe you will need two bowls. First, preheat your oven to 180 C degrees. In one of the bowls, mix all your dry ingredients, such as flour, baking soda, baking powder, sugar and salt. Mix it well.

In a different bowl mash 2 ripe bananas with a fork until it's a smooth mush. Mix in the non-dairy milk, oil, lemon juice and vanilla extract.

Then combine with your dry ingredients. Add the chocolate chips and walnuts and add any extra non-dairy milk if the dough is too dry.

Then grease a loaf tin or use the baking paper and bake it for around 40-50 minutes until the skewer comes out clean.

Cool it down and eat it with your cup of tea. Banana bread stays moist for around 4 days but we are sure it will be gone before that.

Vegan Carrot Cake
Vegan Carrot Cake

The other cake we believe is an essential to have in your baking repertoire is the carrot cake. Like the banana bread, it can use up all the carrots that are no longer crisp enough to enjoy in a salad.  This is also an easy cake to make when you are craving a sweet treat. 

Vegan Carrot Cake:


3 grated carrots

225g brown sugar

250g spelt flour

100g sultanas

100g chopped walnuts

120ml oil 

200ml almond milk

Rind and juice of 1 orange

2 teaspoon of cinnamon

1 teaspoon of baking soda

1 teaspoon of baking powder

Pinch of salt


Mix all the dry ingredients together and then add oil, orange and carrots. Fold in the walnuts and the sultanas. Put into a well greased loaf tin and bake at 180 for about 45 minutes. Check by inserting a knife and checking it comes out dry. Easy!

Vegan Carrot Cake
Serving the Vegan Carrot Cake at MoaAlm Mountain Retreat.

Happy Baking! If this is your first time making a cake without dairy or eggs and you are ready for a new challenge, try this Baked Cheesecake recipe or this Chocolate Cake with Roasted Hazelnuts.