Banana Cornbread Recipe: Moist, Easy, and Delicious

There’s something magical about the aroma of freshly baked cornbread wafting through the kitchen. Add sweet, ripe bananas to the mix, and you’re in for a treat that’s both comforting and unique.

This banana cornbread recipe is a delightful twist on the classic Southern favorite, blending the rustic, slightly gritty texture of cornmeal with the moist, natural sweetness of bananas. Whether you’re looking for a wholesome breakfast, a nourishing snack, or a crowd-pleasing side dish, this recipe ticks all the boxes.

It’s easy to make, uses pantry staples, and is endlessly adaptable. If you’ve got a couple of overripe bananas languishing on your counter, don’t toss them—bake them into this golden, tender bread.

You’ll be amazed at how such simple ingredients can produce such unforgettable flavor!

Why You’ll Love This Recipe

• Unexpectedly Delicious: The sweet, mellow flavor of ripe bananas pairs perfectly with the rich, slightly nutty taste of cornmeal, creating a bread that’s moist, flavorful, and not too sweet.
• Moist Yet Hearty: Unlike traditional cornbread, which can be dry, the mashed bananas keep this loaf soft and tender for days.
• Versatile: Enjoy it warm with a pat of vegan butter, toast slices for breakfast, or serve as a side to chili, stew, or a fresh salad like this Baby Spinach Salad Recipe Vegan.
• Easy to Make: With minimal prep and just one bowl, you’ll have this bread in the oven in minutes.
• Great for Leftovers: Leftover banana cornbread makes a delicious base for French toast or a sweet-savory bread pudding.

Ingredients

Equipment

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• 9×5-inch loaf pan or 8×8-inch baking dish
• Parchment paper or oil for greasing
• Spatula or wooden spoon
• Wire cooling rack

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mash the bananas in a large mixing bowl until smooth. You should have about 1 cup of mashed banana. The riper the bananas, the better—their natural sweetness shines through.
3. Add wet ingredients: To the bowl with mashed bananas, add the plant-based milk, olive oil (or melted coconut oil), maple syrup, apple cider vinegar, and vanilla extract. Whisk until well combined.
4. Combine dry ingredients: In a separate bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using).
5. Mix together: Gradually add the dry ingredients to the wet, stirring gently with a spatula or wooden spoon. Mix until just combined; do not overmix, as this can make the bread tough.
6. Fold in nuts: If using, gently fold in the chopped walnuts or pecans. The nuts add a delightful crunch and pair beautifully with both banana and cornmeal.
7. Pour into pan: Transfer the batter to your prepared loaf pan and smooth the top with a spatula.
8. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If using an 8×8-inch pan, start checking at 35 minutes.
9. Cool: Let the banana cornbread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This step ensures the bread sets and doesn’t become gummy.
10. Slice and serve: Enjoy warm or at room temperature, with your favorite spread, drizzle of maple syrup, or simply as is.

Tips & Variations

• Use very ripe bananas—the peels should be heavily spotted or almost black. The bananas are sweeter and mash more easily, resulting in a more flavorful bread.
• Gluten-free option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• Add-ins: Mix in a handful of vegan chocolate chips, dried cranberries, or even a pinch of nutmeg for extra flavor.
• Make muffins: Scoop the batter into a greased or lined muffin tin and bake at 350°F (175°C) for 20-25 minutes.
• Oil-free version: Replace the oil with unsweetened applesauce for a lower-fat bread. This will make the texture slightly denser but still delicious.
• Storage: Store banana cornbread tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 1 week. It also freezes beautifully—wrap slices individually for easy snacking.

• “Don’t overmix your batter! Stir just until the ingredients are combined for the most tender crumb.”

Nutrition Facts

Note: Nutrition values are approximate and will vary based on specific ingredients and add-ins used.

Serving Suggestions

• Breakfast: Serve toasted slices with almond butter, coconut yogurt, or a dollop of jam for a nourishing start to your day.
• Snack: Pair a slice with your afternoon tea or coffee for a satisfying, wholesome snack.
• As a side: Banana cornbread is a wonderful complement to soups and stews. Try it alongside a bowl of Vegan Potato Corn Chowder Recipe or a hearty chili.
• Brunch board: Cut into cubes and serve with fresh fruit, nuts, and vegan cheeses for a beautiful brunch spread.
• Dessert: Warm a slice and top with dairy-free ice cream and caramel sauce for a quick, comforting dessert.

Conclusion

Baking banana cornbread is a celebration of simplicity and flavor. It’s the perfect way to use up overripe bananas and bring a touch of nostalgia and warmth to your kitchen.

This recipe combines the best of both worlds—the homey familiarity of cornbread and the sweet comfort of banana bread. It’s incredibly easy to adapt, making it suitable for various dietary needs and personal preferences.

Whether you’re a seasoned baker or a novice in the kitchen, this banana cornbread recipe is sure to become a household favorite. If you’re looking for more creative, wholesome plant-based recipes, don’t miss our Best Vegetarian Recipes Without Tofu for Every Meal or explore festive flavors with Australian Vegetarian Christmas Recipes for Festive Feasts.

Happy baking, and enjoy every golden bite of your homemade banana cornbread!

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