I really like cornbread and I tend to like it on the sweeter side. I was hoping with the bananas these would turn out pretty sweet, but they didn't taste quite like I thought they would. They have potential, but I think they need some tweaking. Maybe I will add corn to them next time and change up a couple other things...I'll have to think on this. If anyone has suggestions let me know!
5 servings, 2 cakes each
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
1 1/4 cups roughly mashed bananas (about 3 medium)
1 large egg
2 tbs milk, or buttermilk
2 tbs canola oil, divided
Directions:
Preheat over to 400 F. Coat a baking sheet with cooking spray.
Whisk cornmeal, flour, baking powder, salt, cinnamon and chipotle (or cayenne) in a medium bowl. Mis banana, egg and milk (or buttermilk) in another medium bowl. Add the cornmeal mixture to the banana mixture and stir until just incorporated.
Heat 1 tbs oil in a large nonstick skillet over medium-high heat. Reduce heat to medium; using 2 tbs of batter for each, space 5 fritters evenly in the pan. Cook until golden brown, 30 seconds to 2 minutes per side. Transfer to the prepared baking sheet. Cook a second batch with the remaining oil and batter, adjusting heat to prevent burning.
Transfer the fritters to the oven and bake until puffed and firm to the touch, 8 to 10 minutes.
243 calories per serving (5 servings)
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