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Sweet Banana Cornbread
5 from 27 votes

Sweet Banana Cornbread

Sweet Banana Cornbread combines ripe mashed banana with cornmeal and all-purpose flour to create a tender, moist bread with a hint of cinnamon and vanilla. The addition of maple syrup and brown sugar gives a sweet depth balanced by pecans for crunch. It makes a satisfying baked good suitable for breakfast or snacks.

Prep Time
7 mins
Cook Time
25 mins
Cooling Time
1 hr
Total Time
1 hr 32 mins
Servings: 12 slices
Calories: 202 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat your oven to 400 degrees F. Grease your pan with vegetable shortening or baking spray.
  2. 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.
  3. In a separate large bowl, whisk together the cornmeal, flour, baking soda, baking powder, cinnamon, and salt.
  4. 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.
  5. Pour the batter into the prepared pan, then sprinkle the pecans all over the top.
  6. 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.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 12 slices

Amount Per Serving

Calories 202

% 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.