Cornmeal Banana-Nut Bread
A moist and flavorful banana nut bread with a crunchy cornmeal crust, perfect for breakfast, snack, or dessert, appealing to banana lovers and nut enthusiasts alike.
Ingredients
Instructions
- Stir together 1 cup cornmeal, all-purpose flour, sugar, baking powder, and salt.
- Mix beaten eggs, mashed ripe bananas, and cooking oil.
- Add to dry ingredients; stir just enough to moisten.
- Fold in chopped walnuts.
- Pour batter into a greased loaf pan sprinkled with about 1 tablespoon additional cornmeal.
- Bake in a preheated oven at 350°F (175°C) for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
For a moister bread, ensure your bananas are very ripe. You can substitute half of the cornmeal with whole wheat flour for added nutrition. If you want to enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon. Mixing in some chocolate chips can also elevate the sweet profile of this Cornmeal Banana-Nut Bread.
Serving Suggestions
This Cornmeal Banana-Nut Bread is delightful on its own or served with a pat of butter. For a special treat, serve it alongside Amaretto Creme On Fresh Fruit for a delicious brunch option. Pair it with a cup of coffee or tea for a cozy afternoon snack. It can also be enjoyed as a breakfast item with yogurt or fresh fruit.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply slice and warm in the microwave for 15-20 seconds or toast it lightly for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cornmeal Banana-Nut Bread contains roughly 294 calories, with 7g protein, 50g carbohydrates, and 8g fat. It is a good source of dietary fiber (17% of the Daily Value), iron (15% of the Daily Value), and vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 489mg per serving (21% 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 frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them completely and drain any excess liquid before mashing. This works well and can even enhance the sweetness of your Cornmeal Banana-Nut Bread.
What can I substitute for walnuts?
If you're not a fan of walnuts or have a nut allergy, you can substitute them with chocolate chips, sunflower seeds, or pumpkin seeds. Each option will add a nice texture and flavor to the bread.
How can I tell when the bread is done baking?
The best way to check if your bread is done is to insert a toothpick into the center. If it comes out clean, the bread is ready. It should also have a golden brown crust and spring back slightly when touched.
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).