Banana Walnut Cornbread

4.0
(46)
41 Reviews
3 Photos

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.

Submitted by dakota kelly
Updated on July 14, 2022
3
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Servings:
8
Yield:
1 - 8x8 inch pan
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Ingredients

Original recipe (1X) yields 8 servings

  • 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

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

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

  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.

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

Nutrition Facts (per serving)

381 Calories
23g Fat
41g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 381
% Daily Value *
Total Fat 23g 29%
Saturated Fat 2g 11%
Cholesterol 1mg 0%
Sodium 292mg 13%
Total Carbohydrate 41g 15%
Dietary Fiber 5g 16%
Total Sugars 12g
Protein 7g 14%
Vitamin C 4mg 5%
Calcium 122mg 9%
Iron 2mg 10%
Potassium 346mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.