Friday, April 11, 2014
Eggless Banana-Nut Corn Bread-
One reason I made this bread was curiosity and the other, I had all the ingredients in the house.
Carol posted this question on a cooking board we both go to. I had a box of cornbread, some frozen banana's that have been in the freezer for months but I didn't have milk so I subbed evaporated milk. I had pecans but didn't want to use them because I wasn't sure if this recipe would work and I didn't want to waste them.
The question was if this bread would rise. I have had experience with using baking powder in older cake mixes. The cornbread mix hadn't expired and I figured I would toss a teaspoon of baking powder in. The recipe didn't call for vanilla and someone on the post suggested adding it so I put in 1/4 teaspoon.
I like a sweet cornbread, this isn't. I did spread some honey to a slice and it was pretty good.
It's a easy recipe and contains no eggs so I thought someone might want to try it due to it being egg less and it also doesn't have sugar added. I'm sure there is some sugar in the cornbread mix.
It came out a little moist. I think it was the addition of the frozen banana and the evaporated milk. Would use regular milk next time if I make it again and would strain the banana to get the extra liquid out before adding them.
I halved the recipe- the recipe in the link above it the original recipe.
2 packages (8-1/2 ounces each) corn bread/muffin mix( used 1 box Jiffy Cornbread Mix)
1 cup mashed ripe bananas (about 2 medium) ( used two thawed frozen bananas which measured out to 1 cup)
1 cup chopped walnuts ( didn't use)
1 cup milk ( used 1/2 cup - diluted evaporated milk to make up 1/2 cup)
1/4 Tsp. Vanilla- suggested by another person
Preheat oven to 350 degrees.
In medium size bowl, combine all ingredients just until blended.
Spoon into two grease 8" X 4"x 2 " loaf pan ( used 2 mini muffin pans- greased)
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. ( baked in the mini pans for about 25-30 minutes)
Cool in pan for 10 minutes on a wire rack.
Remove from pans and place bread back to the wire racks to cool completely.