Banana Cornbread

Banana Cornbread

Shaun Bowen

"Having vegan friends in college forced me to find some recipes that are friendly to their choice if I wanted to entertain. This recipe is delicious whether or not you are vegan. I've made it with almond, rice, soy, and regular milk and they are all very similar to identical in flavor and consistency."
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Ingredients

40 m servings 197 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 31.7g
  • 10%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 345 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Footnotes

  • Cook's Note:
  • Exactly half the recipe will make a 9x90-inch pan. I suggest adding honey to the top of cornbread directly after removing from the oven.

Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

Instead of a dish of cornbread, made corn muffins (always have some in the freezer) baked in mini muffin pans. I halved the recipe, baked at 400°F for 10 minutes, and ended up with 30 mini muf...

Most helpful critical review

Too much salt!! Also, needs more banana than called for, can't really taste it.

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Instead of a dish of cornbread, made corn muffins (always have some in the freezer) baked in mini muffin pans. I halved the recipe, baked at 400°F for 10 minutes, and ended up with 30 mini muf...

I tweaked this a bit, swapped veg oil for coconut oil, and used raw cane sugar. I added some cinnamon, Himalayan pink salt, 3-4 tablespoons dark cocoa powder and sprinkled finely chopped walnut...

Okay. I'm just saying... it has been weeks since I made this and I am sitting here looking at the recipe and I find myself beginning to salivate. It isn't natural to want something this much. LO...

Too much salt!! Also, needs more banana than called for, can't really taste it.

Taste great! Used fresh whole ground flour, substituted popcorn flour for cornmeal and almond milk. Made a great tasting cornbread.

Turned out okay - made muffins out of it, followed the same recipe instructions though (30 mins at 350 F). Made 24 regular size muffins. A little crumbly just like cornbread. We couldn't really ...

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