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.

Step: 1

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

Step: 2

Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.

Step: 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.

Step: 4

Bake in preheated oven for 40 to 50 minutes, or until brown on top.

Per Serving: 381 calories; protein 7.2g; carbohydrates 41.2g; fat 22.6g; cholesterol 1.2mg; sodium 291.9mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.

To make 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 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.