BREAD RECIPES
Get a loaf of these recipes for different Mexican breads. With sweet and savoury breads, there's a recipe here for every occasion
Bread Recipes
Banana Cornbread
From 'Tu Casa Mi Casa' by Enrique Olvera
In the 2020 lockdown, a coomon thing we've all tried was making our own Banana Bread. But this Mexican spin combines banana bread with cornbread to make a superior hybrid loaf.Ingredients
- 225g butter, plus more for greasing
- 4 tbsp vegetable oil
- 90g shaved piloncillo
- 1 tsp ground cinnamon
- 2 vanilla beans, split lengthwise
- 3 eggs
- 500g mashed bananas, completely black (it’s okay if they’re mushy)
- Grated zest and juice of 1 lemon
- 600ml whole milk
- 250g plain flour, sifted
- 150g cornmeal
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 150g walnuts, chopped
Recipe
- Preheat the oven to 180°C.
- Grease a non-stick loaf pan with butter.
- In a mixer, cream the 2 sticks of butter and oil until pearl white, about 5 minutes.
- Add the piloncillo and cinnamon, and scrape in the vanilla seeds.
- Beat in the eggs one at a time, beating well after each addition.
- Beat in the mashed bananas and lemon zest and juice.
- Add the milk and stir until incorporated.
- Put the cornmeal in a large bowl and sift the flour, baking powder, baking soda, and salt into it.
- Add the flour mixture to the batter and mix until barely incorporated. Do not overmix.
- Fold in the walnuts and immediately pour into the loaf pan.
- Bake for about 1 hour, until a skewer inserted into the cake comes out clean. Let rest for 30 minutes before serving.
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