Simple Sourdough Carrot Cake Banana Bread

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5 from 3 reviews

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.


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


  • Vegan Icing


  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