Banana Walnut Cornbread Recipe -
Banana Walnut Cornbread Recipe
  • READY IN 1 hr

Banana Walnut Cornbread

Recipe by  

"This delicious breakfast cornbread is loaded with bananas and nuts and keeps well in the fridge. I use a food processor to puree the ingredients."

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Ingredients Edit and Save

Original recipe makes 1 - 8x8 inch pan Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
  2. Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
  3. Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan.
  4. Bake in preheated oven for 40 to 50 minutes, or until brown on top.
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Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2008

I didn't find it necessary to mix the ingredients in a food processor. I just omitted the sliced banana at the end, and mashed and mixed the 3 bananas and the wet ingredients all together with a whisk. I paid attention to the reviews of this recipe that complained of "crumbliness;" so I added an egg along with the wet ingredients, and mine did not turn out crumbly at all. Additional changes I made include almonds instead of walnuts, and I added a teaspoon of salt. It's yummy!

Most Helpful Critical Review
Jan 19, 2006

OK... totally not what I was expecting! I should have realized when the only sweet ingredient was 2 tbsp of honey. If you are looking for a sweet bread.. this isn't it. The whole thing went into the trash, it was dry and bland.

Apr 17, 2008

Great recipe! I only made this once, but made these substitutions: 2 large squirts maple syrup rather than honey 3 T sour cream (since people said it was dry) 3/4 c cornmeal and 1/4c brown sugar (since people said it wasn't sweet enough) Very tasty! My egg-allergic son could also eat it - yeah!

Apr 12, 2005

Pretty good, but not very sweet. Good for a healthy snack or breakfast.

Oct 02, 2008

I am giving this recipe 5 stars only after several adjustments.1) I doubled the ingredients (except the b. powder)for 2 loaves 2)I used regular white flour instead of pastry flour 3)No walnuts 4)1/2 cup brown sugar 5)Baked the slices of banana on top of the loaves(not folded into batter) 6)Cut oil in half and replaced with applesause....and voila! Moist, slightly sweet banana cornbread! A great way to combine two great breads. Thanks.

Jun 19, 2008

Excellent! But to be fair, I made a few modifications. I used 3 large bananas plus the one sliced one, I halved the oil and added 1/4 cup milled flaxseed, added 2 T reduced fat sour cream, and added a pinch of salt. I found it to be plenty sweet, though I don't like my breakfast breads tasting like cake so this was perfect. The walnut flavor comes through beautifully, it's full of great nutrients, and it's very satisfying alongside a cup of coffee. Thanks for the recipe!

Sep 15, 2005

This is just the best thing ever. If I could give it ten stars, I would. I can't believe I spent 28 years of my life without it. It's like a cross between cornbread and banana bread, and in my opinion it combines what's best in both - the hearty taste of cornbread with the moist texture of banana bread. If you're the type of person, like me, who has trouble deciding between a corn muffin and a banana muffin for breakfast, this is for you!

Jul 16, 2004

This bread is simple to make and tastes great! I like it best spread with a little butter or margarine. I think it is better than my usual bananna nut bread because it is not as heavy.


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  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 41.2 g
  • 13%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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