Introduction
Looking for a new way to enjoy overripe bananas? Say hello to Banana Cornbread — a comforting fusion of classic Southern cornbread and sweet, rich banana bread. It’s the perfect side dish or snack, ideal for breakfast spreads, holiday tables, or afternoon tea.
With its golden crust, soft crumb, and natural sweetness, this banana-infused cornbread is a game-changer for both sweet and savory lovers.
📝 Why You’ll Love Banana Cornbread
- Combines the hearty texture of cornbread with the flavor of banana bread
- Easy, one-bowl recipe — no mixer needed
- Perfect for using up ripe bananas
- Versatile: serve it warm with butter or drizzle with honey
- Freezer-friendly and kid-approved!
🍌 Ingredients for Banana Cornbread (Serves 8)
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup cornmeal (yellow or white)
- 3/4 cup all-purpose flour
- 1/2 cup sugar (adjust to taste)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup buttermilk (or milk + 1 tsp vinegar)
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- Optional: 1/2 tsp cinnamon or chopped nuts for extra flavor
👨🍳 Step-by-Step: How to Make Banana Cornbread
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
Step 2: Mix Wet Ingredients
In a large bowl, mash the bananas. Add eggs, buttermilk, melted butter, and vanilla extract. Whisk until combined.
Step 3: Add Dry Ingredients
Stir in cornmeal, flour, sugar, baking powder, baking soda, salt (and cinnamon if using). Mix until just combined — don’t overmix.
Step 4: Bake
Pour the batter into your prepared pan. Bake for 30–35 minutes, or until a toothpick comes out clean from the center.
Step 5: Cool and Serve
Let it cool for 10–15 minutes before slicing. Serve warm with a pat of butter or honey drizzle.
🔁 Serving Suggestions
- Enjoy as a breakfast bread with coffee
- Serve alongside chili or BBQ ribs for a sweet contrast
- Top with whipped cream and berries for a simple dessert
- Toast leftovers and spread with peanut butter!
💡 Pro Tips for Perfect Banana Cornbread
- Use very ripe bananas — the more brown spots, the better the flavor
- For a cakier texture, use more banana and reduce cornmeal slightly
- Add chocolate chips or chopped pecans for variety
- Store in an airtight container for up to 3 days (or freeze up to 2 months)
❓ FAQs
Q: Can I make this gluten-free?
A: Yes! Swap the all-purpose flour for a 1:1 gluten-free blend.
Q: Can I use oil instead of butter?
A: Absolutely. Use neutral oils like canola or sunflower oil.
Q: Is it too sweet for savory dishes?
A: Not at all — the sweetness is mild and balances well with spicy or salty foods.
🧠 Did You Know?
Cornbread originated from Native American cuisine, and banana bread gained fame during the Great Depression. Banana Cornbread combines both traditions into a single, delicious loaf.
Craving something tangy to go with this cornbread? Try our Mustard Relish Recipe — a zesty twist that pairs perfectly with sweet breads and meats!
