The best of both loaves. The moistness and health benefits of a banana loaf and all the flavour and nutrition of a carrot loaf. Bananas and carrots are full of nutritional benefits. Bananas are high in pectin fiber and aid in movement through the digestive system. Bananas are a good source of vitamin B6, vitamin C, and potassium. Research studies have shown that the high potassium content found in foods such as bananas helps reduce blood pressure and the risk of stroke. The inside of the banana skin, or a ripe banana can be rubbed on dry skin, let dry and then washed off for a softening and hydrating home spa moisturizing treatment.
Carrots have several health benefits including being an excellent source of vitamin A, with 1/2 cup providing 210 percent of our daily needs. Nutrients naturally found in carrots also have been found to reduce the risk of heart disease, diabetes, lung and colon cancer. Carrots are protective of vision, liver, and brain. An interesting study has also discovered that carrots have anti-inflammatory effects that have been found to be significant when compared to aspirin and Ibuprofen.
Cinnamon is naturally anti-microbial, anti-fungal, and anti-viral. Studies have shown that these properties make cinnamon beneficial to fight an overgrowth of bad bacteria in the gut, such as Candida, fight off bad bacteria in the mouth that cause cavities, and boost the immune system to help fight off colds and the flu. It is known in the world of nutrition as a spice that helps to balance blood sugar. It can make the insulin hormone more sensitive and aids in reducing blood sugar levels.
Ginger is known to be anti-inflammatory and aid in balancing blood sugar. This is a great recipe, that turns out really well. A keeper for sure.
Banana Carrot Loaf
3 over ripe bananas
1/3 cup oil or 1/2 cup butter
3/4cup brown sugar
1 egg
1 1/2 cups flour, unbleached
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoons cinnamon
1 teaspoon ginger
1 1/2 cup grated carrot
Preheat oven to 350 degrees. Butter a 9 x 5 inch loaf pan. Mash bananas. Mix in egg, sugar and oil. Add the flour, and then sprinkle on the baking powder, baking soda, salt, cinnamon, and ginger and stir in. Stir in the carrots. Bake for 50 – 55 minutes, or until a toothpick inserted comes out clean. Serve warm and buttered, or cool and slice to serve plain or with jam, nut butters and various cheeses
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