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
- 2 bananas, mashed
- ¼ cup vegetable oil
- ½ cup milk
- 2 teaspoons vanilla extract
- 1 cup cornmeal
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 ½ cups chopped walnuts
- 1 banana, sliced
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 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.
