Whole Wheat Cornmeal Molasses Banana Bread

Submitted by Chef #707081

"From King Arthur Flour 200th Anniversary Cookbook."

 

• Ready In: 50mins
• Ingredients: 10
• Yields: 2 loaves
• Serves: 32

ingredients

• 2 cups whole wheat flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3⁄4 cup raisins
• 1 cup mashed ripe banana
• 1⁄2 cup molasses
• 1⁄4 cup honey
• 1 cup buttermilk

directions

1. Preheat oven to 350 degrees.
2. Combine flour, cornmeal, baking powder, baking soda, and salt. Mix in raisins.
3. In a separate bowl, mash bananas and stir in molasses, honey, and buttermilk. Add this mixture to the dry ingredients and stir only enough to blend.
4. Pour into two 4 1/2 x 8 1/2 lightly greased loaf pans and bake for 40 to 50 minutes.

Reviews

[Rachael Bregman]

This was super moist...however... The combination of cornmeal and banana seemed a little off to me. I also felt a bit like this bread could not decide if it was ginger bread or banana bread. Some ideas for improvement: 1. Let the cornmeal sit in the liquid for a while to soften 2. Add fresh grated ginger 3. Greatly increase the banana flavor through banana extract or just more banana

 

[Outta Here]

Very tasty! The cornmeal gives the crust a nice, crunchy texture, while the inside is moist. I omitted the raisins. Made for Spring 2008 PAC.