Banana Cornbread

Having vegan friends in college forced me to find some recipes that are friendly to their choice if I wanted to entertain. This recipe is delicious whether or not you are vegan. I’ve made it with almond, rice, soy, and regular milk and they are all very similar to identical in flavor and consistency.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step: 2

Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.

Step: 3

Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Per Serving: 196 calories; protein 2.7g; carbohydrates 31.5g; fat 6.8g; cholesterol 1.6mg; sodium 243.9mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then finish it off the next day.