🍌Banana Cornbread with Coconut 🥥
Sometimes the most unlikely ingredient compositions yield remarkable results, this is one of those times. With only a hint of sweetness from the banana, this bread is perfect with a savory soup or salad, but just as delish topped with chia seed berry jam for breakfast or a healthy late night snack. 🍌
•🥥 Bananas top the list of most wasted foods, but we can help change that by merely tossing them in the freezer and not the trash when they get too spotty. Frozen bananas are the beginning of myriad luscious #NiceCream creations, perfect for smoothies and are an excellent fat substitute in many baking recipes.
•🌽Banana Cornbread with Coconut 🥥
2 TB Ground Flax + 6 tbsp Water (flax egg)
1 cup Medium Grind Cornmeal
1/4 cup Coconut Flakes
1/4 cup crushed almonds
1 cup King Arthur regular or Gluten-Free Whole Grain Flour
2 tsp Baking Powder
1 tsp Salt
1 cup Mashed Banana
1 cup Coconut Milk + 2 TB Apple Cider Vinegar (buttermilk sub)
•🥥 1. Preheat oven to 375F. Mix ground flax with 6 tbsp of water in a small bowl, set aside. Stir vinegar into coconut milk and set aside
2. In a medium bowl, stir together cornmeal, flour, baking powder, chopped almonds, coconut flakes, and salt.
3. In a large bowl combine mashed banana, coconut milk, and flax egg stirring well. Add in dry ingredients, stir just until mixed.
4. Pour batter into lined 9×9″ baking pan, bread pan or muffin tin, bake 27 – 30 minutes, less time for muffins. Let cool at least 10 minutes before slicing. •🌽
•Keeps 5-7 days in a sealed container or beeswax wrap. Freezes fabulously, and keeps 3 months.
•For a sweeter bread add 4-5 finely chopped dates to banana mixture