This banana cornbread recipe is a perfect blend of the sweet bananas and the hearty, comforting texture of traditional cornbread. Whether you're looking for a unique breakfast treat, a satisfying snack, or a delicious side dish, this recipe is sure to please. The natural sweetness of bananas adds a delightful moistness to the cornbread. Check out my Banana Bread Recipe Without Butter if you are looking for more traditional banana bread recipe.
Try making my Zucchini Cornbread Casserole or my Cornbread Waffles for different variations on cornbread. Browse more breakfast ideas with my Arugula Breakfast Salad or my Ciabatta Breakfast Sandwich for a delicious on-the-go option.
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Ingredients
Use up those freezer bananas to make a savory version of a banana bread. Find below the list of ingredients I used to make this Banana Cornbread. Keep scrolling to the bottom of the page to find the recipe card with all of the quantities.
- Very Ripe Bananas (thawed out if frozen)
- All-Purpose Flour
- Cornmeal
- Baking Powder
- Salt
- Canola Oil
- Almond Milk
- Eggs
- Granulated Sugar
See recipe card for quantities.
How to make Banana Cornbread
Start by preheating your oven to 375F (190C), and lightly grease a 9" baking mold.
Place the flour, cornmeal, baking soda, and salt, in a large bowl. Whisk until well combined.
Mash the banana in a smaller bowl to form a paste. Add to them, the sugar, eggs, oil, and whisk until smooth.
Whisk the milk into the wet ingredients.
Pour the wet ingredients into the bowl with the dry ingredients.
Fold the wet and dry ingredients together until there are no more dry ingredients. Make sure to not overmix, mixture should still be lumpy.
Pour the batter into the prepared baking pan. Use a 9" square or 9" round baking pan. If using a 8" baking pan or skillet (as seen above), it might need a little bit longer baking time.
Place the pan in the preheat oven and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove the Banana Cornbread from the oven and let it cool 10-15 minutes before slicing into it.
Substitutions and Variations
As is, this Banana Cornbread recipe is dairy-free, but you can very easily substitute ingredients to use dairy products.
- Butter - Replace the oil in the recipe with the same amount of melted butter, making sure that it is not too hot when adding to the wet ingredients.
- Milk - Use the same amount regular cow's milk instead of almond milk. Alternatively, you can also replace the almond milk with any other type of plant-based milks.
- Jalapeño - Add 2 tablespoon of chopped pickled jalapeno slices to the batter for a great balance of spicy and sweet.
Storing your Banana Cornbread
- Freezer - Store the Banana Cornbread in the freezer by wrapping it tightly in plastic wrap and then wrap in aluminum foil. Keep in the freezer for 2-3 months.
- Refrigerator - Place the cornbread in an airtight container and keep in the fridge for up to a week.
- Kitchen Counter - Put leftover cornbread in an airtight containers and keep on the counter for 2-3 days.
Recipe
Banana Cornbread
Ingredients
Dry Ingredients
- 1 cup All Purpose Flour
- 1 cup Cornmeal
- 1½ teaspoon Baking Powder
- ½ teaspoon Salt
Wet Ingredients
- 2 large Very Ripe Bananas
- ¼ cup Granulated Sugar
- 2 large Eggs
- ¼ cup Canola Oil
- 1 cup Almond Milk
Instructions
- Start by preheating your oven to 375F (190C), and lightly grease a 9" baking mold.
- In a large bowl, combine the flour, cornmeal, baking soda, and salt. Whisk until well combined.
- In a separate bowl, mash the bananas to form a paste. Add to them, the sugar, eggs, oil, and whisk until smooth. Whisk the milk into the wet ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients. Fold the wet and dry ingredients together until there are no more dry ingredients. Make sure to not overmix, mixture should still be lumpy.
- Pour the batter into the prepared baking pan. Use a 9" square or 9" round baking pan. If using a 8" baking pan or skillet, it might need a little bit longer baking time.
- Place the pan in the preheat oven and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove the Banana Cornbread from the oven and let it cool 10-15 minutes before slicing into it.
Can't wait to make the banana corn bread.