This morning I noticed that there were five very ripe banana's on my counter sitting next to a new perfect bunch. I smiled and decided to make banana bread, since Steve obviously wasn't going eat those banana's. I mashed them up and began making the typical Better Homes and Garden's recipe, then decided to mix it up a little. But really quick I need to give you all some background on the cookbook. I have had a few cookbooks, and didn't like any of them. But every time I went to my sister-in-law's house in Homer, I loved the stuff she was baking out of her cookbook. I admit, there was some cookbook jealousy :). So when I saw the exact same cookbook she has at Costco, I had to get it! And I have been a very happy camper ever since.
Back to the banana bread. I always want to add cornmeal to everything. Today I decided on a whim to add it to my banana bread and omit some of the sugar the recipe called for (always a good idea and I can nearly never tell a difference). It turned out fabulous! You can just detect the cornmeal in the little bit of extra crunch in the crust, and I like it so much I think it will be a permanent addition to my b bread. So if you like banana bread and cornbread, this is the recipe for you!
Whitney's Banana Cornbread
2 cups whole wheat flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
14 tsp salt
1/4 tsp nutmeg
1/8 tsp ginger
2 eggs, lightly beaten
1 1/2 cup mashed banana (4 or 5 medium)
1/4 cup cornmeal
3/4 cup sugar
1/4 cup oil
1/4 cup melted unsalted butter
1/4 cup chopped walnuts (optional)
1. Preheat oven to 350 degrees. Grease bottom of one 9x5 loaf pan (or two 7 1/2x3 1/2 pans).
2. In a large bowl combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, ginger, and cornmeal. Make a well in the center of the flour mixture and set aside.
3. In a medium bowl, combine eggs, banana, sugar, oil and butter. . Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should still be lumpy). Fold in walnuts. Spoon batter into prepared pan.
4. Bake for 55 to 60 minutes (or 40 to 45 for smaller loaf pans) or until toothpick inserted near center comes out clean. If necessary cover loosely with foil the last fifteen minutes of baking to prevent browning. Cool in pan on a wire rack for 10 minutes, then remove from pan and cool completely on rack. Wrap and store overnight before slicing.
ps. here's what I changed from the original recipe in the cookbook: I use whole wheat flour instead of white. I added cornmeal and omitted some sugar. I use half oil and half butter. That's it!