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Sweet Banana Cornbread

This heavenly sweet banana cornbread recipe is moist and delicious, with maple syrup baked right in and topped with pecans.

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

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

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

  • 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

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

% 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.