View Full Version : ISO Banana and Corn bread recipes!

07-09-2010, 07:51 AM
I want to make some kickass cornbread and banana bread! I am looking for a real good recipe any BOTL's can spare! Thanks guys!

Smokin Gator
07-09-2010, 03:53 PM
I don't have a good banana bread recipe... but I do have a good southern, non-sweet corn bread recipe:


2 cups coarse ground corn meal
1/2 cup all purpose flour
1 cup plus buttermilk
1/4 cup vegetable oil
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 egg lightly beaten

Combine all ingredients. If it seems too thick (I can't really explain too thick... but I usually have to add a little more buttermilk) add some more buttermilk. Let rise for 30-60 minutes (important). Put a tablespoon or so of oil in a 12 inch iron skillet. Heat skillet in oven as you preheat over to 425. Once oven is preheated, take skillet out and run the oil around in the skillet so it goes up the sides about an inch. Put the batter in the skillet and cook 25 minutes or until the cornbread is lightly browned on top. Cool for about 20 minutes or so. Enjoy!!

07-09-2010, 04:13 PM
My modified version of a recipe I found somewhere for banana walnut muffins. For bread, just pour into a greased loaf pan and cook for I would guess about 35-45 minutes, until golden brown and just set.


Group A:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup white sugar
1/2-3/4 cup chopped walnuts
few dashes cinamon
few dashes nutmeg

Group B:
2 egg whites
1-1/4 cup mashed bananas (basically 3 bananas, let them get really ripe, soft and all spotty on the skins before you use them in this recipe)
2 tablespoons vegetable oil
1/2 teaspoon lemon zest
1 teaspoon vanilla

-Preheat oven to 350 degrees F (175 degrees C). Spray muffin tins with non-stick cooking spray or line with paper.
-In large bowl, mix together everything in "Group A"
-In a medium bowl, beat egg whites until firm and peaks start to form (you don't need a power mixer for this, a whisk will be fine).
-In another medium bowl (or the measuring cup you mashed them in), stir bananas, oil, lemon zest and vanilla together.
-Add banana mush mixture to dry ingredients mixture, folding only slightly. There will be lots of dry flour still.
-Add egg whites. Fold gently a few times until just combined. There will be some lumps and bumps and small globs of really wet flour and other chunks of really dry flour. You're looking for just barely mixed, not blended to a homogeneous mixture resembling pancake batter. The more you stir, the more the egg white breaks down / spreads out, the more dense the end product will be.
-Spoon into muffin pan cups 2/3 full.
-Bake for about 20 to 25 minutes, or until tops are lightly browned. Remove muffins from pan and place on cooling rack.

07-10-2010, 06:07 AM
Two great ones I'll try today!

07-10-2010, 07:14 AM
contact MedicCook... his cornbread is the best I've ever had. Its the only reason we invite him to herfs!! :r:r:r

07-10-2010, 01:57 PM
I sent him a PM also. Thanks!

07-11-2010, 12:42 PM
contact MedicCook... his cornbread is the best I've ever had. Its the only reason we invite him to herfs!! :r:r:r

Your sauage is the only reason I go to herfs. :r

I sent him a PM also. Thanks!

Working on getting detailed receipe.

07-11-2010, 01:23 PM
Sorry I ignored your PM for recipes, Eric, it seemed I got it too late to be of help very late that evening.
I assumed you would have googled it by then.

07-11-2010, 01:49 PM
Google is no help! I need real life recipes! :D

07-11-2010, 05:06 PM
My wife make this every year during the Christmas Holidays.

Banana Nut Bread

cup butter, softened
1 (8-ounce) package cream cheese, softened
2 cups sugar
2 large eggs
3 cups all-purpose flour
teaspoon backing powder
teaspoon backing soda
teaspoon salt
1 cups mashed bananas (1 pounds unpeeled bananas, about 4 medium)
1 cup chopped pecans, toasted
teaspoon vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar beating until light and fluffy. Add eggs 1 at a time, beating just until blended after each addition.

Combine flour and next 3 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured 8 x 4 inch loafpans.

Bake at 350* for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last 15 minutes to prevent browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on wire racks before slicing.