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Having vegan friends in college forced me to find some recipes that are friendly to their choice if I wanted to entertain. This recipe is delicious whether or not you are vegan. I’ve made it with almond, rice, soy, and regular milk and they are all very similar to identical in flavor and consistency.
Ingredients
- 2 cups all-purpose flour
- 2 cups cornmeal
- 2 cups milk
- 2 bananas
- 1 1/3 cups white sugar
- 2/3 cup vegetable oil
- 2 teaspoons baking powder
- 2 teaspoons salt
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Step 2
Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.
Step 3
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
Cook?s Note
Exactly half of the recipe will fill a 9-inch square pan.I suggest adding honey to the top of the cornbread directly after removing it from the oven.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 196 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 7% |
| Cholesterol2mg | 1% |
| Sodium244mg | 11% |
| Total Carbohydrate32g | 11% |
| Dietary Fiber1g | 4% |
| Total Sugars14g | |
| Protein3g | |
| Vitamin C1mg | 5% |
| Calcium49mg | 4% |
| Iron1mg | 6% |
| Potassium95mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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