Banana What?!

I LOVE buying those big bags of bananas that are "ready to eat" (though really overly ripe if you ask me) because they are perfect for baking!  However, sometimes I want to try sometime other than banana bread.  The other day, I wanted something a little fall-like as well.  For some reason, banana cornbread popped into my head. 

So, I went in search of a recipe and found this one.  The picture on Ashley's blog looked SO good that I decided to try this one.  However, I had a bit of a problem...no maple syrup.  No biggie, I decided to use molasses.  So, where I used molasses, the original recipe used maple syrup.  It turned out to have a nice texture and just enough molasses flavor.  The banana wasn't overwhelming and you might not really know it was there if you weren't told.  However, put a little butter on this and it is some FANTASTIC cornbread!  Try it out!  Thanks, for a great recipe Ashley!

Molasses Banana Cornbread

1 cup stone ground cornmeal

3/4 cup white whole wheat flour

1 teaspoon cinnamon

1/2  teaspoon salt

1 teaspoon baking soda

2 medium bananas, mashed

Slightly less than 1/2 cup molasses

1 egg white

1/2 cup skim milk

Preheat the oven to 350 F. Spray an 8 x 4-inch loaf pan with cooking spray and set aside.  In a large bowl, mix cornmeal, flour, cinnamon, salt and baking soda.  In a separate bowl, mix together bananas, molasses, egg white and skim milk.  Stir the banana mixture into the dry ingredients until just blended. Pour into prepared pan and bake for about 35-40 minutes.