“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.” - by dakota kelly
Ingredients
Adjust Servings
Original recipe yields 1 - 8x8 inch pan
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
- Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
- 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.
- Bake in preheated oven for 40 to 50 minutes, or until brown on top.
Nutrition
Amount Per Serving (8 total)
- Calories
- 381 cal
- 19%
- Fat
- 22.6 g
- 35%
- Carbs
- 41.2 g
- 13%
Based on a 2,000 calorie diet
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Reviews (33)
Rate This Recipe
"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 a whis..." See morek. I paid attention to the reviews of this recipe that complained of "crumbliness;" so I added an egg along with the wet ingredients, and mine did not turn out crumbly at all. Additional changes I made include almonds instead of walnuts, and I added a teaspoon of salt. It's yummy!"
PeggyFriend
"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 sugar (sin..." See morece people said it wasn't sweet enough) Very tasty! My egg-allergic son could also eat it - yeah!"
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