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This delicious breakfast cornbread is loaded with bananas and nuts and keeps well in the fridge. I use a food processor to puree the ingredients.
Ingredients
- 2 tablespoons honey
- 2 bananas, mashed
- ¼ cup vegetable oil
- ½ cup milk
- 2 teaspoons vanilla extract
- 1 cup cornmeal
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 ½ cups chopped walnuts
- 1 banana, sliced
Directions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8×8 inch baking pan.
Step 2
Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
Step 3
Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan.
Step 4
Bake in preheated oven for 40 to 50 minutes, or until brown on top.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 381 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat2g | 11% |
| Cholesterol1mg | 0% |
| Sodium292mg | 13% |
| Total Carbohydrate41g | 15% |
| Dietary Fiber5g | 16% |
| Total Sugars12g | |
| Protein7g | |
| Vitamin C4mg | 21% |
| Calcium122mg | 9% |
| Iron2mg | 10% |
| Potassium346mg | 7% |
*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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