Cooktop Cove: No, it's not a typo of banana bread, it's actually called anadama bread
The origins of this particular recipe are not completely clear (beyond that it originated in the New England area), but the loaf, flavored with molasses and given added texture by cornmeal, is absolutely delicious. Like most bread recipes, you'll have an easier time making it if you have a stand mixer, but if you don’t, you can make this recipe with a mixing bowl, two strong arms and elbow grease. Once all the ingredients are combined, turn out the dough onto a lightly floured surface and knead by hand for 8 to 10 minutes, using your hands and arms instead of a dough hook.
Serve this bread warm out of the oven, or as toast, with plenty of butter and a little bit of cinnamon sugar if you’re feeling fancy. It pairs perfectly with an afternoon cup of coffee or tea if you need a pick-me-up.
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