I've just planted a second crop of heirloom carrots. This time I bought the seedlings, rather than raising my own. I was a little miffed at how fickle carrots are to raise. They need the right level of moisture and warmth sustained over at least 10-15 days until they are ready to transplant. Good-effing-luck! Stupid carrots.
So when my later-than-expected crop of carrots are ready, I'll be baking Carrot Banana Bread. These are so lovey and delicate, and they fill the house with a lovely aroma whilst baking.
Carrots are a great source of Beta-carotene which has long been renowned for aiding the production of rhodopsin, a purple pigment associated with night vision. Whilst carrots won't give you superman-style sight, they will assist the liver in cleansing the body of toxins, can reduce the risk of cancer, help to rebuild cells, lower the risk of heart disease and stroke. Rich in vitamin A, carrots can improve skin condition, reducing acne, dry spots and replenish sun damaged skin.
Carrot Banana Bread- makes one loaf, 16 slices
- 160g of butter, room temperature
- 1/2 cup of brown sugar (I used rapadura)
- 2 free range eggs
- 3 small bananas
- 1 cup of grated carrot
- 2 cups of spelt flour
- 1 1/2 teaspoons of baking soda
- 1 1/2 teaspoons of baking powder
- 4 tablespoons of chia seeds
- 3/4 cup of sour cream (or kefir or butter milk)
- 1 teaspoon of ground ginger
- 1 teaspoon of cinnamon
- 1 cup of mixed fruit or nuts (or both)
- Preheat your oven to 180 degrees Celsius.
- Using electric beaters, cream together your butter and sugar. Add one egg at a time to the mixture.
- Add your grated carrot and banana to the butter mixture, and combine.
- Combine all your remaining ingredients into the mixture with a spatula.
- Bake in a lined bread tin for 30-40 minutes, or until skewer comes out clean when bread is poked.
- Allow to cool before serving.
This is great with Orange Vanilla Butter and a cup of coffee in the morning. You can also lightly toast a slice before serving. Enjoy!