Sweet Banana Cornbread
User Reviews
5
Sweet Banana Cornbread
Description
This Sweet Banana Cornbread starts with overripe mashed bananas mixed with vegetable oil, buttermilk, maple syrup, brown sugar, eggs, and vanilla extract to form a smooth, moist batter. Dry ingredients including cornmeal, all-purpose flour, baking powder, baking soda, cinnamon, and salt are combined separately and then folded in just until incorporated. Chopped roasted pecans are sprinkled on top before baking.
Baked at 400°F, the cornbread develops a golden crust while staying moist inside thanks to the banana and buttermilk. The cinnamon adds warm spices and the pecans contribute texture contrast. This cornbread leans more towards a sweet quick bread than classic savory cornbread.
It can be sliced and served with butter or a glass of milk. Variations include omitting pecans or substituting oils like coconut or avocado oil. Fresh baking powder and baking soda ensure proper rise and texture. Cooling completely before slicing helps maintain its structure.
Ingredients
- 2 banana mashed, overripe
- 2 tbsp vegetable oil
- 1 cup buttermilk room temperature
- 1/4 cup maple syrup
- 1/3 cup brown sugar packed
- 2 egg room temperature, large
- 2 tsp vanilla extract
- 1 cup cornmeal coarse
- 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 pecans chopped, roasted
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.
Notes
- Sour cream can be substituted for buttermilk to maintain moisture and tang.
- Omit pecans if you prefer a nut-free bread or different texture.
- Use coconut or avocado oil instead of vegetable oil or butter for alternative flavors.
- Line pan with parchment paper extending beyond edges for easy removal.
- Replace baking powder and soda every 6 months for reliable leavening.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
