tylik's fault. And a darned tasty fault it is, too.I started with this, since I don't have a most favored banana bread recipe.
3 ripe bananas, smashed
1/3 cup applesauce (I certainly don't mind using butter or oil, but applesauce is a lot lower fat, and I had just about a 1/3 cup that needed using)
1/3 cup honey (I had determined that I wanted the banana bread before I remembered that we're out of sugar until I go to the co-op tomorrow, and by the time that I remembered, I was not to be thwarted)
1 extra-large egg, beaten (though a large would do just fine) [I'm not a vegan in the slightest, hence the egg. If you are a vegan... um... do whatever you normally do to sub for eggs in baked goods? :) ]
1 teaspoon vanilla
1.25 teaspoon baking soda
Pinch of salt
1 cup whole wheat pastry flour
1/2 cup cornmeal
Mash, mix, put it in the oven at 350 for an hour or until a tester comes out clean.
This is really, really good. It is definitely bread, not the cake thinly masked as bread that banana bread often is. I sliced the first small slice up while the loaf was still hot - bad Joyce - and slathered it up with some local butter. The second small slice - for science, you know - got peanut butter. Both were equally tasty. It would be lovely with a little maple syrup drizzled over.
I might up the sweetener next time, and you can definitely taste the corn - if you want the cornmeal texture but not so much of the taste, I'd go down to a quarter cup of cornmeal.
However, meanwhile: nomnomnom.