A Hearthy Slice of History: Whole Wheat Cornmeal Molasses Banana Bread

There are some recipes that whisper stories of kitchens past, of generations finding comfort and nourishment in simple, honest ingredients. This Whole Wheat Cornmeal Molasses Banana Bread is one of them. It’s a loaf that carries the deep, resonant hum of tradition, reminiscent of the King Arthur Flour 200th Anniversary Cookbook, a testament to enduring culinary excellence. For me, the aroma of this bread baking is a sensory time machine, transporting me back to chilly autumn afternoons spent in my grandmother’s kitchen, the air thick with the sweet, earthy scent of molasses and warming spices. It’s the kind of bread that doesn’t just fill your belly; it warms your soul.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 40 to 50 minutes
• Total Time: 55 to 65 minutes
• Servings: 32
• Yield: 2 loaves
• Dietary Type: Contains Wheat, Dairy

Ingredients

This recipe embraces the wholesome goodness of whole grains and the rich, dark sweetness of molasses. It’s a beautiful marriage of textures and flavors that creates a truly memorable loaf.

• 2 cups whole wheat flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup raisins
• 1 cup mashed ripe banana (about 2-3 medium bananas)
• 1/2 cup molasses
• 1/4 cup honey
• 1 cup buttermilk

Equipment Needed

To bring this delightful bread to life, you’ll need a few standard kitchen essentials:

• Two 4 1/2 x 8 1/2 inch loaf pans
• Large mixing bowls (at least two)
• Whisk or fork for mashing bananas and mixing wet ingredients
• Spatula or spoon for combining ingredients
• Measuring cups and spoons
• Oven
• Wire cooling rack

Instructions

The process of making this bread is straightforward, allowing the natural goodness of the ingredients to shine. Follow these steps carefully for perfectly baked loaves.

1. Begin by preheating your oven to 350°F (175°C). Ensure your oven rack is positioned in the center.
2. In a large mixing bowl, combine the dry ingredients: the whole wheat flour, cornmeal, baking powder, baking soda, and salt. Whisk these together thoroughly to ensure the leavening agents and salt are evenly distributed throughout the flour mixture. This is crucial for an even rise.
3. Next, stir in the raisins into the dry ingredients. Tossing them with the dry mixture helps prevent them from sinking to the bottom of the loaves during baking.
4. In a separate, medium-sized mixing bowl, prepare the wet ingredients. Start by mashing the ripe bananas until they are smooth and creamy. A fork works perfectly for this.
5. To the mashed banana, stir in the molasses, honey, and buttermilk. Whisk these wet ingredients together until they are well combined and the mixture is smooth. The molasses will lend a beautiful dark hue and a deep, complex sweetness.
6. Now, it’s time to bring the wet and dry ingredients together. Pour the wet mixture into the bowl with the dry ingredients.
7. Using a spatula or spoon, stir only enough to blend. It is important not to overmix the batter. A few lumps are perfectly fine; overmixing can develop the gluten in the whole wheat flour too much, resulting in a tougher bread. The goal is just to incorporate the ingredients.
8. Lightly grease your two 4 1/2 x 8 1/2 inch loaf pans. You can use butter, oil, or a baking spray.
9. Divide the batter evenly between the two prepared loaf pans. Spread the batter gently to fill the pans.
10. Bake for 40 to 50 minutes. The exact baking time will depend on your oven. To check for doneness, insert a wooden skewer or toothpick into the center of a loaf. If it comes out clean, the bread is ready. If there is any wet batter attached, continue baking for a few more minutes and check again.
11. Once baked, remove the loaves from the oven and allow them to cool in the pans for about 10 to 15 minutes.
12. After this initial cooling period, carefully invert the loaves onto a wire cooling rack and let them cool completely before slicing. This is a crucial step; slicing warm bread can lead to a gummy texture.

Expert Tips & Tricks

• Ripeness is Key for Bananas: The riper your bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots – they are ideal for baking.
• Don’t Overwork the Batter: I can’t stress this enough! Whole wheat flour can become tough if mixed too vigorously. A gentle touch ensures a tender crumb.
• Raisin Trick: If you find your raisins tend to clump together, a quick rinse and pat dry before adding them to the flour can help distribute them more evenly.
• Oven Variations: Ovens can be notoriously different. If you know your oven runs hot, start checking for doneness closer to the 40-minute mark. Conversely, if your oven is on the cooler side, you might need the full 50 minutes.
• Pan Preparation: For extra insurance against sticking, you can also line your loaf pans with parchment paper, leaving an overhang on the sides to easily lift the bread out.

Serving & Storage Suggestions

This Whole Wheat Cornmeal Molasses Banana Bread is wonderful served slightly warm or at room temperature. It’s perfect on its own, or you can enhance its flavor with a generous smear of butter, a drizzle of extra honey, or even a dollop of cream cheese. It also pairs beautifully with a cup of hot tea or coffee.

For storage, allow the bread to cool completely. Once cooled, you can wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. If you won’t be consuming it within that time, it freezes beautifully. Wrap individual loaves or slices tightly in plastic wrap, then in aluminum foil or a freezer bag, and freeze for up to 3 months. To reheat, you can gently warm slices in a toaster oven or a low oven for a few minutes, or thaw frozen loaves at room temperature.

Nutritional Information

This table provides an approximate nutritional breakdown per serving, assuming the total yield of 2 loaves is divided into 32 servings.

Nutrient	Amount per Serving	% Daily Value
Calories	80.2 kcal	–
Calories from Fat	–	–
Total Fat	0.4 g	0%
Saturated Fat	0.1 g	0%
Cholesterol	0.3 mg	0%
Sodium	158.3 mg	6%
Total Carbohydrate	18.7 g	6%
Dietary Fiber	1.4 g	5%
Sugars	8.1 g	32%
Protein	1.8 g	3%

Note: Nutritional values are estimates and can vary based on specific ingredients used.

Variations & Substitutions

While this recipe is wonderful as is, feel free to explore some delightful variations:

• Nutty Addition: For added texture and flavor, fold in 1/2 cup of chopped walnuts or pecans along with the raisins.
• Spice It Up: A teaspoon of cinnamon and a pinch of nutmeg or allspice can be added to the dry ingredients for a warmer, more complex flavor profile.
• Vegan Option: To make this recipe vegan, substitute the buttermilk with an equal amount of unsweetened plant-based milk (like almond or soy) mixed with 1 tablespoon of apple cider vinegar or lemon juice, and let it sit for 5 minutes to curdle. Ensure your honey is replaced with an equal amount of maple syrup or another liquid vegan sweetener.

FAQs (Frequently Asked Questions)

Q: Why is my banana bread dense?
A: A dense banana bread is often a result of overmixing the batter or using bananas that weren’t ripe enough. Be sure to mix only until just combined and use very ripe bananas.

Q: Can I use all-purpose flour instead of whole wheat flour?
A: You can, but you will lose the nutty flavor and added fiber of the whole wheat. If you substitute, you might want to reduce the baking powder slightly as all-purpose flour can sometimes lead to a quicker rise.

Q: My raisins sank to the bottom. How can I prevent this?
A: Coating the raisins in a tablespoon of the dry flour mixture before adding them to the batter helps them suspend more evenly and prevents sinking.

Q: How can I get a nice, golden-brown crust?
A: Ensure your oven temperature is accurate and bake for the full recommended time. The molasses and honey in the batter will naturally contribute to a beautiful, dark crust.

Q: Can I make muffins with this batter?
A: Yes! You can adapt this batter for muffins. Line a muffin tin with liners and fill them about two-thirds full. Baking time will be significantly shorter, likely around 20-25 minutes, so start checking for doneness early.

Final Thoughts

This Whole Wheat Cornmeal Molasses Banana Bread is more than just a recipe; it’s an invitation to slow down, to appreciate the simple pleasures, and to connect with a tradition of comforting home baking. The earthy notes of whole wheat and cornmeal, beautifully balanced by the sweet depth of molasses and honey, create a loaf that is both rustic and refined. It’s the perfect accompaniment to a quiet morning, a midday pick-me-up, or a heartfelt welcome for guests. I encourage you to try it, to savor the aroma as it fills your home, and to share a slice with someone you cherish. May it bring you as much warmth and joy as it has brought to countless kitchens before yours.