banana bread and cornbread
I have this masa corn meal stuff, my old roommate left it, can I use it just like normal cornmeal? I had this recipe for cornbread that had a lot of onion in it, but I lost it. it was kinda like a hushpuppy muffin. I'm going to try to work through it again.
Also, I have three bananas sitting in my freezer taking up space, and some walnuts in the pantry. What are your favorite recipes for banana bread?
2-3 ripe bananas, mashed
1 ½ cups sugar
1 ¾ cups flour
1 tsp baking soda
1 tsp vanilla extract
½ tsp salt
¼ cup buttermilk
½ cup vegetable oil
½ cup chopped walnuts, optional
Combine all ingredients in medium bow. Pour into a greased loaf pan. Bake at 325 degrees for 1 hour 15 minutes and after toothpick inserted in center comes out clean.
I made an excellent banana bread last week, out of the King Arthur Flour cookbook. It was so moist and delicious. What made it a little different was the addition of cinnamon and nutmeg. It just added a little something extra - the flavors were not obvious... I'll post the recipe if anyone wants it.
Here you go... To be honest, I think this is the first recipe that I've tried out of KAF, but there are many delicious looking things - I'm just not a huge baker... But this was a nice little success.
2 large eggs
1 cup sugar
1/3 cup vegetable oil
1 cup mashed banana (2-3 very ripe large bananas)
2 t. vanilla extract
1 t. baking soda
1 t. baking powder
1 t. salt
1 t. cinnamon
1/2 t. nutmeg
2 2/3 cups all purpose flour
1 cup yogurt, buttermilk, or sour cream (I used low-fat plain yogurt)
1 cup chopped walnuts (I subsituted chocolate chips)
Preheat oven to 350.
In a medium sized bowl, beat together the eggs, sugar, and oil. Blend
in the mashed banana and vanilla. Whish together and then sift (It is
important for everything to be thoroughly combined (Note - I just
mixed it very well, did not sift)) the baking soda, baking powder,
salt, cinnamon, nutmeg and flour. Add all at once to the banana
mixture. Mix quickly but thoroughly, then stir in the yogurt, mixing
until just combined.
Pour the batter into a buttered and floured 9 x 5 inch loaf pan. Bake
the bread for about 1 hour, until a cake tester inserted in the center
comes out clean. If the bread begins to brown too quickly, tent it
with aluminum foil after 40 minutes in the oven. (Mine took about 1 hour 10 minutes to bake, and I did tent with foil after 40 minutes)