Garden Pan Bread
The bananas make this bread moist and add extra flavor. Serve with a salad or main dish, or eat anytime.
- Yield
- 4 Servings
- Serving size
- 1 portion
- Rating
- 3.50 of 5 (8 ratings)
Food groups
- Fruit: 1/2 cups
- Grains: 1 ounces
- Protein Foods: 1/2 ounces
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
Directions
- 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 bread 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 260.15 |
| Total Fat | 6.34 g |
| Saturated Fat | 0.83 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 4 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.7 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 20.38 mg |
| Carbohydrates | 47.24 g |
| Dietary Fiber | 3.56 g |
| Total Sugars | 16.82 g |
| Added Sugars included | 0 g |
| Protein | 5.39 g |
| Calcium | 92 mg |
| Potassium | 380 mg |
| Sodium | 284.99 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 57 mg |
| Phosphorus | 136 mg |
| Selenium | 10 mg |
| Zinc | 1 mg |
| Vitamin A | 6 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 8 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 1 mcg |
| Folate | 68 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.2 mg |
| Niacin | 2 mg |
| Choline | 31 mg |
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Source
Recipe by: 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
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/garden-pan-bread. Federal works are public domain in the United States.