Garden Pan Bread
The bananas make this bread moist and add extra flavor. Serve with a salad or main dish, or eat anytime.
contains glutencontains eggs
Ingredients
US
Metric
- 120 ml cornmeal
- 120 ml all-purpose flour
- 5 ml baking powder
- 1 ml salt
- 2 ripe bananas, mashed
- 120 ml water
- 15 ml egg mix (or 1 egg)
- 60 ml raisins
- 60 ml walnuts (chopped)
- nonstick cooking spray
Steps
- Preheat oven to 350 °F.
- In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt. Set aside.
- In a small bowl, combine bananas, water, and egg mix. Stir until mixed well.
- Stir banana mixture into cornmeal mixture. Mix until dry ingredients are moistened. Gently stir in raisins and walnuts.
- Lightly spray medium-sized skillet or baking pan with nonstick cooking spray.
- Spoon batter into skillet or baking pan.
- Bake for 18 to 20 minutes or until bead is golden brown and pulls away from the edges. A wooden toothpick or clean fork inserted into the center of the bread should come out clean.
- Cut into four equal slices and serve hot or cold.
Nutrition (per serving)
| Calories | 268 |
|---|---|
| Protein | 7.0 g |
| Fat | 7.0 g |
| Carbs | 48.0 g |
| Fiber | 4.0 g |
| Sodium | 261 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)