Banana Walnut Cornbread

This Banana Walnut Cornbread recipe is the perfect way to use up ripe bananas and get rid of that can of corn in your cupboard! It’s fast, easy, delicious and healthy. Even better? You only need one bowl to make it! If you’re looking for a tasty (and nutritious) breakfast or dessert – this is it.
Blog post intro paragraph:  This Banana Walnut Cornbread recipe is the perfect way to use up ripe bananas and get rid of that can of corn in your cupboard! It’s fast, easy, delicious and healthy. Even better? You only need one bowl to make it! If you’re looking for a tasty (and nutritious) breakfast or dessert – this is it.

prep: 10 mins cook: 50 mins total: 60 mins Servings: 8 Yield: 1 – 8×8 inch pan

Ingredients:

½ teaspoon ground cinnamon

½ cup milk

2 bananas, mashed

2 tablespoons honey

1 tablespoon baking powder

2 teaspoons vanilla extract

1 banana, sliced

1 cup cornmeal

¼ cup vegetable oil

1 teaspoon baking soda

1 cup whole wheat pastry flour

1 ½ cups chopped walnuts

Instructions:

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

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:

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

Leave a Comment

Your email address will not be published.

Scroll to Top