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Banana Walnut Cornbread

SUBMITTED BY: dakota kelly      PHOTO BY: GlutenFreeMe

"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."
PREP TIME  10 Min
COOK TIME  50 Min
READY IN  1 Hr
SERVINGS & SCALING
Original recipe yield: 1 - 8x8 inch pan
    
About  scaling  and  conversions

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

DIRECTIONS

  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2005 by RAZZMATAZZ
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!

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2008 by 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 (since people said it wasn't sweet enough) Very tasty! My egg-allergic son could also eat it - yeah!

2 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 12, 2005 by ESTEPHAN
Pretty good, but not very sweet. Good for a healthy snack or breakfast.

2 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 379

  • Total Fat: 22.7g
  • Cholesterol: 1mg
  • Sodium: 253mg
  • Total Carbs: 40.7g
  •     Dietary Fiber: 5.1g
  • Protein: 7.4g

VIEW DETAILED NUTRITION

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