Banana Corn Bread
A hearty banana corn bread combining the sweet richness of bananas with the nutty flavor of cornmeal and wholesome grains. Perfect for breakfast or snack, this moist loaf offers a delightful texture and nutritional boost, appealing to bread lovers and health-conscious eaters alike.
Ingredients
Instructions
- Place cornmeal, wheat germ, potato flour, soy flour, and softened yeast in a bowl.
- In another bowl, beat the eggs and all other ingredients including mashed banana and honey.
- Add the dry ingredients to the moist mixture and mix well.
- Pour the batter into a prepared 9 x 5 x 2-inch bread pan.
- Let the dough rise for about 1 hour.
- Bake in a 325°F oven for 40 to 50 minutes.
Tips & Substitutions
For a moister corn bread, consider adding an extra tablespoon of mashed banana or a bit of apple sauce. If you don't have potato flour, you can substitute with all-purpose flour, but this may alter the texture slightly. Ensure your yeast is fresh for proper rising. Try serving slices toasted with a smear of butter or honey for a delightful breakfast treat.
Serving Suggestions
This banana corn bread pairs beautifully with a warm cup of tea or coffee. It can be enjoyed on its own or served alongside a fresh fruit salad for breakfast. For a savory twist, serve it with a bowl of soup or stew. Consider serving it as a side with Alice Lis' Pierogies for a delightful meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, wrap the corn bread tightly and freeze it for up to three months. To reheat, place slices in a toaster or warm them in an oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Corn Bread contains roughly 2136 calories, with 78g protein, 222g carbohydrates, and 108g fat. It is an excellent source of protein (155% of the Daily Value), iron (98% of the Daily Value), and potassium (95% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of soy flour?
Yes, you can substitute all-purpose flour for soy flour, but keep in mind that it may change the flavor and nutritional profile of the corn bread. Soy flour adds a nutty flavor and additional protein, so if you're looking for a similar taste, consider adding a bit of ground flaxseed as well.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it might be due to inactive yeast. Make sure your yeast is fresh and verify that the water temperature is warm but not hot, as excessive heat can kill the yeast. Also, ensure you're allowing the dough to rise in a warm, draft-free area to promote proper fermentation.
Can I add nuts or chocolate chips to this recipe?
Absolutely! Adding nuts like walnuts or pecans can enhance the texture and flavor of the banana corn bread. If you're in the mood for something sweeter, chocolate chips make a delightful addition. Just fold them in gently after mixing the wet and dry ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).