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Garden Pan Bread

The bananas make this bread moist and add extra flavor. Serve with a salad or main dish, or eat anytime.

  • 4 Servings
  • Less than $3.00

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

Steps

1

Preheat oven to 350 °F.

2

In a medium-sized bowl, combine cornmeal, flour, baking powder, and salt. Set aside.

3

In a small bowl, combine bananas, water, and egg mix. Stir until mixed well.

4

Stir banana mixture into cornmeal mixture. Mix until dry ingredients are moistened. Gently stir in raisins and walnuts.

5

Lightly spray medium-sized skillet or baking pan with nonstick cooking spray.

6

Spoon batter into skillet or baking pan.

7

Bake for 18 to 20 minutes or until bead 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.

8

Cut into four equal slices and serve hot or cold.

Ingredients

Serving Size: 1 portion

NutrientsAmount
Total Calories268
Total Fat7 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat4 g
Linoleic Acid3 g
α-Linolenic Acid0.7 g
Omega 3 - EPA0 mg
Omega 3 - DHA0 mg
Cholesterol39 mg
Carbohydrates48 g
Dietary Fiber4 g
Total Sugars13 g
Added Sugars included0 g
Protein7 g
Minerals
Calcium90 mg
Potassium381 mg
Sodium261 mg
Copper252 mcg
Iron2 mg
Magnesium54 mg
Phosphorus137 mg
Selenium11 mcg
Zinc1 mg
Vitamins
Vitamin A6 mcg RAE
Vitamin B60.3 mg
Vitamin B120.1 mg
Vitamin D6 mcg
Vitamin E0 mg
Vitamin K1 mcg
Folate72 mcg DFE
Thiamin0.2 mg
Riboflavin0.2 mg
Niacin2 mg
Choline28 mg

Source:

  • 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