Serves 4
260 cal · 30 min
Garden Pan Bread
Recipe GLPRbd1c818abfcf6b
A wholesome, hearty bread combining cornmeal and all-purpose flour, enriched with mashed bananas and dotted with sweet raisins and crunchy walnuts. This moist, tender quick bread bakes golden brown in a single skillet and serves as a delicious breakfast or snack.
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Ingredients
1/2 cup cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 ripe bananas, mashed
1/2 cup water
1 egg
1/4 cup raisins
1/4 cup walnuts, chopped
nonstick cooking spray
Directions
Preheat your oven to 350°F.
In a medium bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt until evenly combined.
In a separate small bowl, combine the mashed bananas, water, and egg. Mix until well blended.
Pour the banana mixture into the cornmeal mixture and stir until just combined, being careful not to overmix.
Gently fold in the raisins and chopped walnuts until evenly distributed throughout the batter.
Lightly coat a medium-sized skillet or baking pan with nonstick cooking spray.
Pour the batter into the prepared skillet or pan.
Place in the preheated oven and bake for 18 to 20 minutes, until the bread is golden brown and begins to pull away slightly from the edges.
To check for doneness, insert a wooden toothpick or clean fork into the center of the bread. It should come out clean with no wet batter clinging to it.
Remove from the oven and allow to cool briefly before slicing into four equal portions. Serve warm or at room temperature.
