baked banana cakes
Ingredients:
  • (3/4 cup) yellow cornmeal
  • (1/2 cup) all-purpose flour
  • (1 tsp.) baking powder
  • (1/2 tsp.) salt
  • (1/2 tsp.) ground cinnamon
  • (1/4-1/2 tsp.) ground chipotle chile or cayenne pepper
  • (3 medium) bananas, roughly mashed
  • (1 large) egg
  • (2 Tbsp.) milk, or buttermilk
  • (2 Tbsp.) canola oil, divided
Servings

5

Lunch

Baked Banana Cakes

Cornmeal banana cakes fried on the stovetop until crispy then finished in the oven.

Preparation Time

About 10 minutes

Cook Time

About 20 minutes

    Instructions

  1. 1Preheat oven to 400°F. Spray a baking sheet with cooking spray.
  2. 2In a medium bowl, combine cornmeal, flour, baking powder, salt, cinnamon and ground chipotle.
  3. 3In a separate bowl, mix together banana, egg and milk. Add dry ingredients to wet, stir to combine.
  4. 4Place a large nonstick skillet over medium-high heat. Add 1 Tbsp. oil. When hot, reduce heat to medium.
  5. 5Measure out 2 Tbsp. batter for each fritter. Cook 1-2 minutes per side, or until golden brown. Place on greased baking sheet. Repeat with remaining oil and batter.
  6. 6Bake 8-10 minutes, until puffed. Serve and enjoy.

Nutritional Information

Serving Size: 2 cakes



Amount Per Serving:

  • Calories 243
  • Total Fat 8 g
  • Total Carbohydrate 41 g
  • Protein 5 g
  • Cholesterol 43 mg
  • Sodium 326 mg
  • Fiber 4 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Miscellaneous

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.