Banana bread is delicious. Carrot cake is delicious. Both of them together is simply magical.
Especially, when its a healthy bread, full of nutritional goodness, so you can scarf this down in mass quantities and still wear a smile on your face. (You know, instead of a sad face, from the guilt).
Lucky for us, Organics Unlimited provided us with some tasty organic naners to use in this hearty bread recipe. They are the distributor of GROW bananas, where a portion of each purchased box of GROW-branded bananas is donated to the GROW Fund, which in return helps fund nonprofit organizations that help workers and families in underdeveloped countries of banana growing regions.
Now that’s pretty cool, don’t you think?
I’m sure you have heard of the famous adage “If you give a man a fish you feed him for a day. If you teach a man to fish you feed him for a lifetime.” The GROW Fund will help with the teaching. Except with farming bananas and not fish. Well, I bet there will still be fishing if there is a river close-by, but now I’m just getting off topic.
The month of September is GROW Month, a time to celebrate and reflect on the wonderful efforts GROW has provided to these regions in underdeveloped countries. You can find out more about the program or how to get involved, here.
But first, can we please talk about how deliciously moist and dense this naner bread is?!
It is the perfect morning treat or midday snack.
The bananas, applesauce, and carrots all help to keep the bread plenty moist, while cutting out extra oils and sugars.
The oats, cranberries and carrots, add a really good variety of textures, that I am sure you are just dying to try!
Enjoy some of this goodness, made with organic bananas that support a good cause!
Healthy Banana Carrot Bread with Cranberries
Makes 1 loaf
3 ripe very ripe bananas (about 1 cup 1/4), mashed with fork
1/2 cup applesauce
3 Tbsp canola oil
1 1/2 tsp vanilla extract
3/4 cup brown sugar
1 3/4 cups white whole wheat flour
1 cup rolled oats
2 Tbsp wheat germ
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp salt
1 cup carrots, peeled and shredded
3/4 cups dried cranberries, unsweetened
banana chips, for garnish
In an electric mixer (or by hand) combine mashed bananas, applesauce, canola oil, eggs, vanilla, and brown sugar. In a separate bowl combine flour, oats, wheat germ, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Add the shredded carrots and dried cranberries to the dry ingredients, to coat. Gradually add the dry ingredients to the wet ingredients, just until fully combined. Do not overmix…(or else).
Coat a loaf pan in cooking spray and then pour in the batter and evenly distribute. Top the batter with banana chips (optional, if you don’t have them). Place in a preheated oven at 350 degrees, and bake on the middle rack for 50-60 minutes, or until toothpick comes out clean. Cool in pan and then transfer to a cooling rack. You can keep in the fridge for 5-7 days or you can store in the freezer for 1 to 2 months.