2 cups flour
2 cups yellow corn meal
2/3 cups sugar
3 tablespoons baking powder (yes, 3 whole tablespoons!)
1 teaspoon salt
1 under-ripe banana (between green and yellow)
2 cups soy milk
2/3 cups oil (canola, corn, or vegetable)
Preheat oven to 425 degrees.
Liquefy bananas in the food processor.
Mix all ingredients! I add the dry ingredients to the wet, but it's all going to the same place anyway.
A few lumps are fine - if it's too wet, add more cornmeal. It shouldn't be watery.
Oil a 13"x9" pan - I add a couple tablespoons of oil so it comes up on the sides of the bread - this will make the edges crispy and brown when it comes out of the oven.
Bake for 20-25min, or until brown on the edges.
*Bananas should be on the green side, very firm. This way, you won’t really taste the bananas, which are here to act as eggs. If the bananas are too ripe, you’ll have banana-corn bread and that ain’t what we’re trying to make. If the bananas are all green, they won't liquefy, so make sure they're yellow and green.