This Carrot Cake Plantain Bread is a healthy, low sugar bread that is made from carrots and ripe plantains. It is great for making sandwiches and toast and can be enjoyed with sweet or savory toppings. In addition, this bread is Paleo, Vegan, nut free and has no added sugar.
Plantains are where it’s at!
I’m telling you, these magical fruits, which look a lot like bananas, are such a versatile baking ingredient. From sweet to savory, plantain fries to breads, plantains are one of the most useful Paleo foods.
Now, I didn’t always love plantains. In fact, the first time I tried them my response was “yuck”! But, that’s because I didn’t know how to eat them. (Let’s just say, raw is not the answer.)
However, my love for plantains has grown immensely over the past few years. I’m always down for a plate of fried plantains or eating them air-dried, but I also enjoy experimenting with them in breads, muffins, and brownies.
Today I’m introducing you to my newest obsession: Carrot Cake Plantain Bread. It’s great plain or dressed up in a savory or sweet fashion. For instance, topped with avocado, slathered in dairy free yogurt and fresh berries, drizzled in nut butter or simply eaten alone. You can’t go wrong!
This Vegan plantain bread is:
- allergy friendly
- low in sugar
- nut free
- dairy free
- grain free
- egg free
The bulk of this eggless carrot cake bread is made from ripe plantains, carrots, ground flax and coconut flour. In combination, these ingredients create a dense, moist, delicious Paleo loaf.
Ingredients In Vegan Plantain Bread
Here’s what you need to make this loaf:
How To Make Carrot Cake Plantain Bread
To make this plantain bread, first preheat your oven to 350 degrees F.
Next, peel the plantain and slice it into “coins”, as shown in the photo below.
Peel and chop the carrots. Then, add the plantains and carrots to your food processor or high powered blender.
Blend until mixture has a smooth, creamy texture.
Next, add all remaining ingredients. Blend well, stopping to scrape the sides every so often. The batter should be thick, but have an even consistency.
Pour the batter into a parchment lined 8″ x 4″ baking pan. You may add cinnamon and chopped nuts/seeds to the top (I added cinnamon and hemp seed), prior to baking. Then, bake in the oven at 350 degrees for one hour.
Lastly, remove the bread from the oven, take out of the pan and cool on a cooling rack.
How to Store Plantain Bread
This plantain bread is moist and should be stored in the fridge. Place it in a sealed container and keep up to one week in the fridge.
For longer storage, it can be sliced and then frozen.
Best Way to Eat Plantain Bread
This loaf can be thinly sliced, perfect for making sandwiches. Or, you can cut thick slices and add your favorite sweet or savory toppings. Some ideas for what to pair with your plantain bread include:
- mashed or sliced avocado
- fried egg
- nut or seed butter
- dairy free yogurt and berries
- sandwich toppings
More Recipes Using Ripe Plantains
Healthy, low sugar plantain bread made with raw carrots and ripe plantains. Paleo, Vegan and allergy friendly.
- Preheat oven to 350 degrees F.
- Peel and chop plantain. Add to food processor.
- Peel and chop carrots. Add to food processor.
- Blend plantains and carrots until a creamy mixture forms.
- Add remaining ingredients. Stir with spatula, then blend in food processor until batter is an even consistency.
- Pour batter into an 8″ x 4″ lined baking pan and bake at 350 degrees (middle rack of oven) for 60 minutes.
- Take bread out of the oven, remove from pan and cool on cooling rack.
Keywords: plantain, bread, Paleo, Vegan, allergy free, egg free, nut free, no added sugar