Joan's Whole Wheat Cornmeal-Molasses Banana Bread
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This recipe is very low-fat and can be made easily in the Cuisinart.
1 c. all-purpose flour
1 c. whole-wheat flour
1/2 c. yellow cornmeal
1 T. baking powder
1 t. baking soda
1 t. Vietnamese cinnamon
1 t. ground nutmeg (can also use 1 t. ground mace)
1/2 c. dark molasses
1 c. buttermilk
1/2 t. rum flavoring
1-1/2 T. real vanilla
1/4 to 1/3 c. dark brown sugar
3 very ripe medium bananas, cut into 2-3" lengths
1/2 to 3/4 c. chopped pecans
3/4 c. raisins (optional)
Preheat oven to 350 degrees Fahrenheit (300 if using
convection). Grease two standard loaf pans.
Blend flours, cornmeal, brown sugar, baking powder, baking soda,
and spices together in mixing bowl. Set aside.
Add molasses and buttermilk in large measuring cup and heat in
microwave on HIGH for approximately 60-75 seconds, just until
warmed. Stir to combine the softened molasses with the milk.
Add rum and vanilla flavorings.
Place bananas in large bowl of food processor; add bananas. Pulse
several times to blend. Add nuts and raisins; pulse to combine.
Pour batter into prepared loaf pans and bake for 40-50 minutes,
or until cakes test done. Cool for 15 minutes, then remove to
cooling rack. Cool at least another 10 minutes before cutting
(I often cut and serve this while still warm from the oven, but
you have to be very careful to avoid breaking the warm bread
apart).
Cool thoroughly before placing into food saver containers.
VARIATIONS:
1) use 1 c. shredded coconut instead of raisins
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