Sweet Banana Cornbread
User Reviews
5.0
27 reviews
Excellent
Sweet Banana Cornbread
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This heavenly sweet banana cornbread recipe is moist and delicious, with maple syrup baked right in and topped with pecans.
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Ingredients
- 2 overripe bananas mashed
- 2 tbsp vegetable oil
- 1 cup buttermilk room temperature
- 1/4 cup maple syrup
- 1/3 cup brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1 cup coarse cornmeal
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 cup roasted pecans chopped
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Instructions
- Preheat your oven to 400 degrees F. Grease your pan with vegetable shortening or baking spray.
- In a medium mixing bowl, whisk together the mashed bananas, vegetable oil or butter, buttermilk, maple syrup, brown sugar, eggs, and vanilla until everything is homogenous and smooth.
- In a separate large bowl, whisk together the cornmeal, flour, baking soda, baking powder, cinnamon, and salt.
- Pour the wet ingredients into the bowl of dry ingredients and use a silicone baking spatula to mix everything together until it becomes just combined. Don't overmix.
- Pour the batter into the prepared pan, then sprinkle the pecans all over the top.
- Bake the maple banana cornbread for 25-30 minutes, until a toothpick or cake tester poked in the center comes out clean with a few crumbs.
- Let the cornbread cool for 15-30 minutes, then remove from the pan and let it cool completely on a wire rack until room temperature.
- Slice and serve with softened butter or a cup of milk! Keep on the counter in an airtight container for 3 days.
Equipments used:
Notes
- Swap the buttermilk for sour cream, to keep that tangy flavor and moistness.
- If you're not a fan of the banana nut bread vibe, omit the pecans completely.
- Coconut oil or avocado oil can be used instead of butter/vegetable oil!
- Parchment paper gives extra protection so your cornbread releases easily from the pan. Give it some extra to hang from the sides so you can lift it right out!
- Always use fresh baking powder! Baking powder (and baking soda) have a lifespan of about 6 months, and then their leavening power dies down and becomes unreliable. Label your baking powder and soda with a date and replace every 6 months for the best baked goods.
Nutrition Information
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Serving
1g
Calories
202kcal
(10%)
Carbohydrates
32g
(11%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
6g
Cholesterol
32mg
(11%)
Sodium
255mg
(11%)
Fiber
2g
(8%)
Sugar
13g
(26%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 202kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 32mg | 11% |
| Sodium | 255mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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