Sourdough Carrot Cake Banana Bread

Making carrot cake banana bread with sourdough starter adds a deep, delicious flavor and fluffy texture. This sourdough carrot cake turned banana bread incorporates shredded carrots and warm spices for a fun autumn flavor.

Sourdough Carrot Cake

Since this is a sourdough banana bread, it doesn’t go straight into the oven after mixing the ingredients. Instead, I let my sourdough carrot cake banana bread rise for two hours. This allows the flavor to develop and allows the sourdough microbes to digest the flours making the bread easier for us to digest. Since I added shredded carrots in this recipe, the two-hour rise time really adds a nice carroty flavor.

Carrot Cake Banana Bread

I stick to this saying: If I’m making bread, I’m figuring out a way to make it sourdough bread. A lot of our blog readers know that I was gluten-free for about a year. I did an elimination diet to help heal my eczema. When I reintroduced gluten into my diet, I decided I wanted to stick to sourdough. First, sourdough has way more flavor and tastes better than regular bread. Also, sourdough is more nutritious and digestible. Since the dough ferments for a longer period of time, it’s kind of like the microbes in the sourdough starter pre-digest some of the bread for you.

Sourdough Carrot Cake Starter Options

For this recipe, I used our Sprouted Rye Sourdough Starter, but any sourdough starter will do. We also have an Easy Sourdough Starter Recipe with Sourdough Starter Feeding Instructions.

Making Carrot Cake Banana Bread

Most sourdough banana bread and zucchini bread recipes I’ve seen don’t allow for any rise time. Instead, the bread is treated more like a muffin mix with a bit of sourdough starter added, which goes straight into the oven after just combining the ingredients.

I decided to try out my own sourdough baking instincts, and create my own recipe with time for rising. Trust me, letting this bread rise will result in the BEST banana bread you’ve ever had. The flavor is so rich, it’s unbeatable.

How to Make Sourdough Carrot Cake Banana Bread

This recipe is so simple and quick! Basically, you’ll mix all the wet ingredients, then separately mix the dry ingredients. Then, fold the dry ingredients into the wet ingredients. Next, transfer to a loaf pan, let it rise for two hours, then bake. I personally like very moist banana bread, so I usually add an extra 1/2 cup of carrots to this recipe.

For icing the icing I just picked up some of this vegan Simple Mills vanilla icing.

Other Sourdough Recipes to Try

• Sourdough Banana Bread
• Blueberry Sourdough Bagels
• Dutch Oven Sourdough Boule Recipe

Simple Sourdough Carrot Cake Banana Bread

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Making carrot cake banana bread with sourdough starter adds a deep, delicious flavor and fluffy texture. This sourdough carrot cake turned banana bread incorporates shredded carrots and warm spices for a fun autumn flavor.

• Author: Kaitlynn Fenley
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 15 Servings
• Category: Bread
• Method: Baking
• Diet: Vegan

Ingredients

Dry Ingredients 

• 1 Teaspoon Salt
• 1 Teaspoon Baking Soda
• 2 Cups All-Purpose Flour
• 1 Cup Rye Flour
• 1 Teaspoon Cinnamon
• 1 Teaspoon Nutmeg
• 1/4 Cup Rolled Oats

Wet Ingredients

• 1 Cup Sourdough Starter
• 1/2 Cup Milk
• 1 Teaspoon Vanilla
• 2 Ripe Bananas, mashed
• 1/4 Cup Coconut Oil, Melted
• 1/2 Cup Maple Syrup 
• 1 Cup Carrots, Grated

Toppings

• vanilla icing

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Instructions

1. Line a loaf pan on all sides with parchment paper. 
2. In a mixing bowl, combine the dry ingredients. Mix until evenly combined. 
3. In a separate bowl, combine the wet ingredients. Whisk until the mixture is uniform. 
4. Pour the wet ingredients into the dry ingredients and fold in gently until evenly combined. Don’t over mix. The mixture will be wet and stretchy.
5. Transfer the mixture to the parchment paper-lined loaf pan. Using a spatula, spread the mixture into the pan evenly. 
6. Allow rising at a warm temperature for 2-3 hours. 
7. Preheat oven to 350 degrees F.
8. Bake for 1 hour, rotating the pan halfway through.
9. Allow to cool for one hour, then add icing and slice  

Notes

• I use a 4.5×8.5 inch loaf pan
• for milk you can use whole milk or plant-based

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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