Garden Pan Bread
The bananas make this bread moist and add extra flavor. Serve with a salad or main dish, or eat anytime.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 portion
260
Calories
5g
Protein
47g
Carbs
6g
Fat
4g
Fiber
17g
Sugar
285mg
Sodium
Saturated Fat 1 g · Cholesterol 20 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
cornmeal
1/2 cup
all-purpose flour
1/2 cup
baking powder
1 teaspoon
salt
1/4 teaspoon
ripe bananas, mashed
2
water
1/2 cup
egg mix (or 1 egg)
1 tablespoon
raisins
1/4 cup
walnuts, chopped
1/4 cup
nonstick cooking spray
Instructions
- 1
Preheat oven to 350 °F.
- 2
In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt. Set aside.
- 3
In a small bowl, combine bananas, water, and egg mix. Stir until mixed well.
- 4
Stir banana mixture into cornmeal mixture. Mix until dry ingredients are moistened. Gently stir in raisins and walnuts.
- 5
Lightly spray medium-sized skillet or baking pan with nonstick cooking spray.
- 6
Spoon batter into skillet or baking pan.
- 7
Bake for 18 to 20 minutes or until bread is golden brown and pulls away from the edges. A wooden toothpick or clean fork inserted into the center of the bread should come out clean.
- 8
Cut into four equal slices and serve hot or cold.
Source: USDA MyPlate Kitchen · A Harvest of Recipes with USDA Foods USDA Food Distribution Program on Indian Reservations Adapted from a recipe submitted by Alicson Scott, Chickasaw Nation, Get Fresh! Nutrition Education Program
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