banana nut cornbread - steph
a recipe by
Kansas City, MO
A perfect addition to any breakfast buffet or brunch with minimal preparation. I think these would even be great for a bake sale, especially in the fall!
Ingredients For banana nut cornbread - steph
2 pkgcornbread muffin mix (jiffy is good)
1 cmashed bananas, ripe (make sure they are ripe)
1 cchopped walnuts
How To Make banana nut cornbread - steph
1In bowl, combine all ingredients just until blended. Spoon into two greased 8 x 4 x 2" loaf pans. Bake at 350 degrees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cool completely. Yield: two loaves. Enjoy! Doesn't get much easier than this!!
2I buy very ripe bananas on sale at the store and freeze them. I always have nuts in the freezer and buy the cornbread mixes when they are on sale and freeze them. You then have all the ingredients on hand and this is so easy to put together!
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