Boston Banana Brown Bread




2 cups whole wheat flour
1 cup whole grain cornmeal
1 tsp. baking soda
1/4 tsp. ground nutmeg
3 lg. very ripe bananas, mashed
1 cup nonfat buttermilk
1/2 cup molasses
3/4 cup dried dates, chopped


Combine the flour, cormeal, baking soda, and nutmeg, and stir to mix well. Add the banana, buttermilk, and molasses, and stir just until the dry ingredients are moistened. Fold in the dates.

Coat 4 one-pound cans with nonstick cooking spray. Divide the batter among the cans, and bake at 300°F for about 40 minutes, or just until a wooden toothpick inserted in the center of a loaf comes out clean. Remove the bread from oven and let sit for 10 minutes. Invert the loaves onto a wire rack, turn right side up, and cool before slicing and serving.

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