Recipe by dakota kelly
"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."
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whole wheat pastry flour
1 1/2 cups
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 whisk. 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!
OK... totally not what I was expecting! I should have realized when the only sweet ingredient was 2 tbsp of honey. If you are looking for a sweet bread.. this isn't it. The whole thing went into the trash, it was dry and bland.
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 (since people said it wasn't sweet enough)
Very tasty! My egg-allergic son could also eat it - yeah!
Pretty good, but not very sweet. Good for a healthy snack or breakfast.
I am giving this recipe 5 stars only after several adjustments.1) I doubled the ingredients (except the b. powder)for 2 loaves 2)I used regular white flour instead of pastry flour 3)No walnuts 4)1/2 cup brown sugar 5)Baked the slices of banana on top of the loaves(not folded into batter) 6)Cut oil in half and replaced with applesause....and voila! Moist, slightly sweet banana cornbread! A great way to combine two great breads. Thanks.
Excellent! But to be fair, I made a few modifications. I used 3 large bananas plus the one sliced one, I halved the oil and added 1/4 cup milled flaxseed, added 2 T reduced fat sour cream, and added a pinch of salt. I found it to be plenty sweet, though I don't like my breakfast breads tasting like cake so this was perfect. The walnut flavor comes through beautifully, it's full of great nutrients, and it's very satisfying alongside a cup of coffee. Thanks for the recipe!
This is just the best thing ever. If I could give it ten stars, I would. I can't believe I spent 28 years of my life without it. It's like a cross between cornbread and banana bread, and in my opinion it combines what's best in both - the hearty taste of cornbread with the moist texture of banana bread. If you're the type of person, like me, who has trouble deciding between a corn muffin and a banana muffin for breakfast, this is for you!
This bread is simple to make and tastes great! I like it best spread with a little butter or margarine. I think it is better than my usual bananna nut bread because it is not as heavy.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Walnut Cornbread
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 204
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