Garden Pan Bread

The bananas make this bread moist and add extra flavor. Serve with a salad or main dish, or eat anytime.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Soy-Free
• Pescatarian
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sodium
• Low-Calorie

Tags

• comfort food
• budget-friendly
• sweet
• bake
• fresh

Ingredients

• 0.5 cup cornmeal
• 0.5 cup all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 2 whole bananas (ripe, mashed)
• 0.5 cup water
• 1 tablespoon egg mix
• 0.25 cup raisins
• 0.25 cup walnuts (chopped)
• 1 tablespoon nonstick cooking spray (for greasing)

Instructions

1. Preheat oven to 350 °F. In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt.
2. Set aside.
3. In a small bowl, combine bananas, water, and egg mix.
4. Stir until mixed well.
5. Stir banana mixture into cornmeal mixture.
6. Mix until dry ingredients are moistened.
7. Gently stir in raisins and walnuts.
8. Lightly spray medium-sized skillet or baking pan with nonstick cooking spray.
9. Spoon batter into skillet or baking pan.
10. Bake for 18 to 20 minutes or until bread is golden brown and pulls away from the edges.
11. A wooden toothpick or clean fork inserted into the center of the bread should come out clean.
12. Cut into four equal slices and serve hot or cold.

Nutrition (per serving)

• Calories: 260
• Protein: 5.4 g
• Carbohydrates: 47.2 g
• Fat: 6.3 g
• Fiber: 3.6 g
• Sodium: 285 mg
• Saturated Fat: 0.8 g
• Sugar: 16.8 g
• Cholesterol: 20 mg