bread

Banana Bread

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Banana Bread in a wooden board and a banana on the side


Makes 12 Servings

Ingredients

  • 3 ripe bananas
  • 1 egg
  • 2 Tbsp vegetable oil
  • 1/4 cup skim milk
  • 1/2 cup sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 cups flour

Directions

Preheat oven to 350ºF. Mash bananas with a fork in a mixing bowl. Add the egg, oil, milk, sugar, salt, baking powder, and baking soda. Mix well with a fork. Slowly stir in the flour into the banana mixture. Stir for 20 seconds or until the flour is moistened. Lightly spray a loaf pan with cooking spray; pour the batter into the loaf pan. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Let the bread cool on a wire rack for 5 minutes in the pan. Then remove from pan and cool completely. Cut into 12 slices.

Cornbread

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cornbread in a basket

Perfect with warm chili or a Thanksgiving Day feast!

Ingredients

  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 egg
  • 2 Tbsp honey
  • 1 ¼ cups buttermilk (Or make your own! Add 1 Tbsp white vinegar to 1 1/4 cups milk and let sit for 10 minutes.)
  • 2 Tbsp butter, melted but not hot
  • Optional add-ins: 3/4 cup shredded cheddar cheese, diced jalapeños, 1 cup blueberries or strawberries, 1 cup corn, 2-4 Tbsp fresh herbs

Directions

  1. Preheat oven to 400°F.
  2. Add cornmeal, flour, baking powder, and salt to a medium bowl.
  3. In a separate bowl, whisk egg, then whisk in honey, buttermilk, and melted butter.
  4. Butter an 8 or 9-inch square baking pan. Pour batter into pan and place pan into preheated oven.
  5. Bake for 18-20 minutes until lightly golden on top and cooked through, or when a toothpick inserted into the center comes out clean.
  6. Cut into 9 pieces and serve while warm. Keep leftovers in an airtight container for up to 5 days.