Banana Walnut Cornbread

Banana Walnut Cornbread

36
dakota kelly 15

"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

1 h {{adjustedServings}} servings 381 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
  2. Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
  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.
  4. Bake in preheated oven for 40 to 50 minutes, or until brown on top.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

36
  1. 40 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I didn't find it necessary to mix the ingredients in a food processor. I just omitted the sliced banana at the end, and mashed and mixed the 3 bananas and the wet ingredients all together with ...

Great recipe! I only made this once, but made these substitutions: 2 large squirts maple syrup rather than honey 3 T sour cream (since people said it was dry) 3/4 c cornmeal and 1/4c brown suga...

Pretty good, but not very sweet. Good for a healthy snack or breakfast.