Rating: 4 stars
45 Ratings
  • 5 star values: 21
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 1

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.

Recipe Summary

cook:
50 mins
total:
1 hr
prep:
10 mins
Servings:
8
Yield:
1 - 8x8 inch pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.

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  • 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 Facts

381 calories; protein 7.2g; carbohydrates 41.2g; fat 22.6g; cholesterol 1.2mg; sodium 291.9mg. Full Nutrition
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