Carrot and Ginger Corn Bread
  • 1cup sunflower oil
  • 5 eggs
  • 1 ripe banana, finely chopped
  • 2/3cup turbinado (raw) sugar
  • 2/3cup shredded carrot (1 medium-large carrot), finely grated
  • 3/4cup plus 3 tablespoons white rice flour
  • 1/2cup cornmeal
  • 2teaspoons baking powder
  • 1/8teaspoon salt
  • 1tablespoon minced fresh ginger
  1. Preheat oven to 350˚. In an electric mixer with paddle or in a large mixing bowl, combine oil, eggs, and banana. Add sugar and carrot; mix.
  2. In a separate bowl, combine rice flour, cornmeal, baking powder, salt, and ginger. Add flour-ginger mixture to egg mixture and continue mixing until fully combined.
  3. Lightly grease two 8 ½ x 4 ½ x 2 ½–inch loaf pans or about 16 muffin cups. For loaves, fill 2/3 of each pan with batter; for muffins, scoop about 1/3 cup batter into each cup. Bake until an inserted toothpick comes out clean, 25–30 minutes for muffins, 40–45 minutes for loaves.
Recipe Notes
Nutrition Facts
Carrot and Ginger Corn Bread
Amount Per Serving
Calories 1230
% Daily Value*
Cholesterol 66mg 22%
Sodium 90mg 4%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 muffin): 230 cal, 60% fat cal, 16g fat, 2g sat fat, 66mg chol, 3g protein, 21g carb, 1g fiber, 90mg sodium