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Banana Corn Bread Loaf

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Recipe

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

Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2-1/2 cups bread flour
sifted
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¾ cup cornmeal
stone ground
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1 ½ teaspoon salt
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3 tablespoons brown sugar
packed
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2 tablespoons butter
cut into 4 pieces
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5 ounces milk
1/2 cup plus 2 tablespoons
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2-1/2 teaspoons yeast, active dry
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¾ cup bananas
mashed, ripe
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Ingredients

Amount Measure Ingredient Features
bread flour
sifted
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177 ml cornmeal
stone ground
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7.5 ml salt
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45 ml brown sugar
packed
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3E+1 ml butter
cut into 4 pieces
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144.5 ml/g milk
1/2 cup plus 2 tablespoons
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yeast, active dry
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177 ml bananas
mashed, ripe
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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 35420% 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?
 

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