Golden Yellow Banana Cornbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Harlem Really Cooks by Sandra Lawrence Ingredients:
butter for pan |
2 very overripe bananas |
1 cup yellow cornmeal, such as indiana head brand |
1 cup sifted whole-wheat flour |
1/4 cup raw sugar, such as turbinado |
1 tbs baking powder |
1 tsp salt |
1/4 cup vegetable shortening |
2 eggs, beaten |
3/4 cup milk |
1/4 cup heavy cream |
1/2 tsp cinnamon |
1 tsp pure almond extract |
Directions:
1. Preheat the oven to 375 degrees. Butter a 9-inch square pan. Mash bananas in a large bowl, set aside.
2. In a medium bowl, combine the cornmeal, flour, sugar, baking powder and salt.
3. Add the shortening, eggs, milk, and cream to the mashed bananas and combine. Add the dry ingredients with a few swift strokes.
4. Add the cinnamon and almond extract to the mixture with a few more strokes. Pour the batter into the pan and bake until golden about 30 minutes.
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