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 tablespoon egg mix (or 1 egg)
1/4 cup raisins
1/4 cup walnuts
chopped
nonstick cooking spray
Steps
Preheat oven to 350 °F.
In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt. Set aside.
In a small bowl, combine bananas, water, and egg mix. Stir until mixed well.
Stir banana mixture into cornmeal mixture. Mix until dry ingredients are moistened. Gently stir in raisins and walnuts.
Lightly spray medium-sized skillet or baking pan with nonstick cooking spray.
Spoon batter into skillet or baking pan.
Bake for 18 to 20 minutes or until bead 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.
Cut into four equal slices and serve hot or cold.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 268 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Cholesterol | 39 mg |
| Sodium | 261 mg |
| Carbohydrates | 48 g |
| Dietary Fiber | 4 g |
| Total Sugars | 13 g |
| Added Sugars included | 0 g |
| Protein | 7 g |
| Vitamin D | 6 mcg |
| Calcium | 90 mg |
| Iron | 2 mg |
| Potassium | 381 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Garden Pan Bread. Recipe source: 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. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.