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 plantain bread recipe 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:
- Paleo
- Vegan
- allergy friendly
- low in sugar
- healthy
- 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:
- ripe plantains
- raw carrots
- ground flax
- coconut flour
- baking soda
- cinnamon
- nutmeg
- salt
- water
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
- honey
- dairy free yogurt and berries
- sandwich toppings
More Recipes Using Ripe Plantains
Enjoy!
Print
Carrot Cake Plantain Bread (Paleo, Vegan, Nut Free)
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8" x 4" loaf 1x
Description
Healthy, low sugar plantain bread made with raw carrots and ripe plantains. Paleo, Vegan and allergy friendly.
Ingredients
- 2 extra large, ripe plantains (400g peeled)*
- 2 large carrots (150g)
- 1 cup ground flax, lightly packed (90g)
- ¼ cup coconut flour (30g)
- ½ tsp baking soda
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp pink salt
- ¼ cup water
Instructions
- 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
Strength and Sunshine says
Baking with plantains is such a game changer!
realfoodrabbit says
YES! I absolutely agree 🙂
Kristin Jordan (@kamilagetsfit) says
That looks delicious! I must try this. I love plantains, and I've never really done any baking with them!
realfoodrabbit says
Thank you! Plantains are great for baking - let me know if you try 🙂
Janice says
Can you substitute the Coconut flour with Almond flour?
Katie says
Hi! Coconut flour is very absorbent, so substituting at a 1:1 ratio most likely won't work. You could try 1 cup of almond flour instead, but I cannot guarantee results since I haven't tried the substitution myself.
Niki Harrison says
Could I sub the flax for eggs? Flax gives me more GI issues than eggs, surprisingly. thanks 😉
Katie says
Hi Niki! I haven't tried any substitutions for the flax. It's such a large part of this recipe that I don't think any would work. But, if you decide to give it a try I'd love to know how the loaf turns out 🙂
Ioana Rat says
First time I bought and used plantains and I was taken aback of how good this turned out.
It was quite challenging to mix into a smooth batter the plantains and the carrots (I suspect it's because they weren't quite riped, i was too eager to try the bread, LOL), it took me longer, even with a high-powered food processor.
But the result was GREAT, texture-wise, taste-wise! And it's a type of paleo bread that I could actually toast, which was even more awesome. First time toasting a paleo bread, ohmy, I really missed toasted bread,
I loved it and i'll definitely make it again, next time i'll leave the plantains to get more riped though.
★★★★★
Katie says
I'm so happy you love it! It's quite a unique loaf, but one of my favorites. The tricky part IS the plantains - they need to be just the right texture. Thank you so much for this review!
marty seese says
Mine came out really flat. I am not sure why. I measured all the ingredients with a scale to make sure I had the right amounts. waiting to cool to taste it
★★★★
Katie says
Did you use an 8"x4" pan (or smaller)? Larger pans will make for flat bread.
marty seese says
Yes I used an 8 by 3ish pan. Bread pan.
★★★★★
marty seese says
Ok I followed the instructions. Mine is super flat and when I cut into it, it was still really gooey and uncooked. No idea why. I wanted to love this recipe but it did not work well for me.
★★
Carrie says
I'm trying to blend the carrots and plantains at the moment and it's just not happening. The mixture is finely chopped but nowhere near creamy. Can't imagine how I can add the (very absorbent) coconut flour and ground flax seeds without adding a lot more liquid. Either my blender isn't powerful enough or my plaintains aren't ripe enough. They were yellow with just the beginnings of black streaks. Should I have waited a couple more days until they were fully black? Any advice for me?
Katie says
Hi! I'm so sorry you're having some issues with the batter. The dough is very thick but shouldn't be chunky. A powerful food processor is necessary, I know some don't work as well as others when it comes to blending ingredients. The ripeness of your plantains shouldn't have been the issue here, I typically use yellow plantains with a few black streaks in all my plantain recipes.