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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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I came across this recipe for a sweet cornmeal laced vanilla cake on FoodBuzz: /recipe s/746319-sweet-vanilla-cornbread, then I took out the eggs (adding banana, hence Ban-Illa ), cut the fat down (and swapped in canola oil for the butter), and made it into a loaf rather than a round (they freeze better! Read more !). Ingredients:
1 cup cornmeal |
1 cup white whole wheat flour |
3/4 cup sugar |
1/2 tsp salt |
1/4 tsp nutmeg |
1/2 tsp cinnamon |
1/2 tsp baking powder |
1/2 tsp baking soda |
1 large over-ripe banana, mashed |
1 1/3 cups buttermilk |
2 tbsp vanilla |
1/4 cup canola oil |
Directions:
1. Preheat oven to 350 degrees, grease a loaf pan.
2. Combine the cornmeal, flour, sugar, salt, nutmeg, cinnamon, baking powder, and baking soda in a large bowl.
3. Add banana, buttermilk and vanilla to the dry ingredients.
4. Stir briefly, then pour the oil over the batter.
5. Stir just until all the ingredients are moistened, yet thoroughly blended; take care not to overmix.
6. Bake until tests done, about 45 - 50 minutes.
7. Let cool in the pan 15 minutes, then unmould onto a rack and cool completely.
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