Banana Walnut Cornbread

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.

Original recipe makes 1 – 8×8 inch pan

Ingredients

2 tablespoons honey
2 bananas, mashed
1/4 cup vegetable oil
1/2 cup milk
2 teaspoons vanilla extract
1 cup cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/2 cups chopped walnuts
1 banana, sliced

  • PREP

    10 mins

  • COOK

    50 mins

  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8×8 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.

Nutrition

Calories: 381 kcal
Carbohydrates: 41.2 g
Cholesterol: 1 mg
Fat: 22.6 g
Fiber: 4.6 g
Protein: 7.2 g
Sodium: 292 mg

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