Ban - Illa Cornmeal Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 180.5
- Total Fat: 5.4 g
- Cholesterol: 1.1 mg
- Sodium: 32.7 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 2.2 g
- Protein: 3.2 g
View full nutritional breakdown of Ban - Illa Cornmeal Cake calories by ingredient
Introduction
I came across this recipe for a sweet cornmeal laced vanilla cake on FoodBuzz: http://www.foodbuzz.com/recipes/746319-sweet-vanilla-cornbread, then I took out the eggs (adding banana, hence "Ban-Illa"), cut the fat down (and swapped in canola oil for the butter), and made it into a loaf rather than a round (they freeze better!). I came across this recipe for a sweet cornmeal laced vanilla cake on FoodBuzz: http://www.foodbuzz.com/recipes/746319-swe
et-vanilla-cornbread, then I took out the eggs (adding banana, hence "Ban-Illa"), cut the fat down (and swapped in canola oil for the butter), and made it into a loaf rather than a round (they freeze better!).
Number of Servings: 12
Ingredients
-
1 cup cornmeal
1 cup white whole wheat flour
3/4 cup sugar
1/2 tsp salt
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1 large over-ripe banana, mashed
1 1/3 cups buttermilk
2 tbsp vanilla
1/4 cup canola oil
Directions
Preheat oven to 350 degrees, grease a loaf pan.
Combine the cornmeal, flour, sugar, salt, nutmeg, cinnamon, baking powder, and baking soda in a large bowl.
Add banana, buttermilk and vanilla to the dry ingredients.
Stir briefly, then pour the oil over the batter.
Stir just until all the ingredients are moistened, yet thoroughly blended; take care not to overmix.
Bake until tests done, about 45 - 50 minutes.
Let cool in the pan 15 minutes, then unmould onto a rack and cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the cornmeal, flour, sugar, salt, nutmeg, cinnamon, baking powder, and baking soda in a large bowl.
Add banana, buttermilk and vanilla to the dry ingredients.
Stir briefly, then pour the oil over the batter.
Stir just until all the ingredients are moistened, yet thoroughly blended; take care not to overmix.
Bake until tests done, about 45 - 50 minutes.
Let cool in the pan 15 minutes, then unmould onto a rack and cool completely.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
