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Banana Corn Bread Loaf

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Submitted by AmyJo

Loaf leavened with yeast. Requires a bread machine. Here’s one of my favorite breads to make. The trick here is to use stone ground cornmeal, not the powdered/bleached variety. It gives the bread a great flavor, and a really nice coarse texture. The combination of ingredients give it a very different flavor than standard banana/nut or pan-baked corn bread.

YIELD

1 loaf

PREP

10 min

COOK

READY

Ingredients

2-1/2
CUPS BREAD FLOUR
sifted
¾ 177
CUP ML CORNMEAL
stone ground
1 ½ 7.5
TEASPOON ML SALT
3 45
TABLESPOONS ML BROWN SUGAR
packed
2 3E+1
TABLESPOONS ML BUTTER
cut into 4 pieces
5 144.5
OUNCES ML/G MILK
1/2 cup plus 2 tablespoons
2-1/2
TEASPOONS YEAST, ACTIVE DRY
¾ 177
CUP ML BANANAS
mashed, ripe

Directions

  1. Process the ingredients according to the manufacturer’s instructions 2. Add mashed banana to milk in machine.
  2. Set machine on “light crust” setting.
* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 354 20% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 954mg 40%
Total Carbohydrate 21g 21%
Dietary Fiber 4g 15%
Sugars g
Protein 16g
Vitamin A 6% Vitamin C 6%
Calcium 6% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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