Banana Walnut Cornbread
Description
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.
Ingredients
•
2 tablespoons honey
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2 bananas, mashed
•
1/4 cup vegetable oil
•
1/2 cup milk
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2 teaspoons vanilla extract
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1 cup cornmeal
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1 cup whole wheat pastry flour
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1 tablespoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon ground cinnamon
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1 1/2 cups chopped walnuts
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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.