The perfect vanilla and maple combination to use on your favorite pancakes, waffles, or French toast!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 2 cups all-purpose flour
- 2 cups cornmeal
- 2 cups milk
- 2 bananas
- 1 ⅓ cups white sugar
- ⅔ cup vegetable oil
- 2 teaspoons baking powder
- 2 teaspoons salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.
- Exactly half of the recipe will fill a 9-inch square pan.
- I suggest adding honey to the top of the cornbread directly after removing it from the oven.
Nutrition Facts
| Calories | 196 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 244 mg |
| Sugars | 14 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Left over bananas? I had left over dried figs, dates, apricots, cranberries and walnuts. Chop ’em up, bake and you’ve got another delicious chunk of cornbread, with cold milk;-)
I used one big mashed banana instead of 2 because I want to eat this with beans. This recipe is good of for people with egg allergies . It made 12 decent sized muffins and a 9” round cake pan. I think I’d cut the sugar in half next time. They’re delicious but sweet. The kids love them, though!
Bland but works well for my low-residue diet.
Turned out great. I added goji berries, cranberries and flax seed to give it more nutrition. It turned out delicious!
Awesome receipe. Doubled it and made 16 muffins. The second batch I made a bread And added cinnamon
I made muffins with melted butter, almond flour, monk fruit & almond milk as substitutes for oil, all-purpose flour, sugar, & milk. Tastes good but not like cornbread. If nuts were added it would make banana nut bread. I recommend but not to eat with things like beans, chili, etc. Hot with butter is delicious with milk or coffee.
Very good! My daughter is vegan and I try to find recipes with banana for egg because I like the banana substitute in baking better than flax egg, applesauce etc. I try to find recipes she can eat too. I added 1/2 cup extra cane sugar and used almond milk for milk. Came out great, and the banana was subtle which was what I hoped for. I made as corn muffins and sprinkled raw cane sugar and himalayan salt on the tops.
I made a quarter recipe with the following tweaks to yield 8 smallish but yummy and nicely domed, chewy-crusted mufins: – one whole mashed banana – 2 Tbsp light brown sugar (would have been fine with even less, imho – 20 min bake Served with a glob of 11% yogurt (could use non dairy equivalent, of course) and some apricot jam.. SUPPER YUM!
I love this banana cornbread recipe. It taste delicious, the banana made it moist and extra yummy and gave it a special flavor. I added raisins to one half of it and my kids just love it .
An exciting summer treat I was ready to take on! However, once I looked throughout the ingredients I had been questionable on why theres was no eggs. I continued along with high-hopes for something yummy. After placing in the oven it came out crispy on the edges and fluffy on the inside. I cut a small piece and took a bite. I immediately only tasted bread and no bananas. I most definitely wouldn’t recommend this unless you want to use a waste of ingredients just for bread. If I were to make this again, which I certainly won’t, I would add double the bananas for a more banana taste.
I made it with meat loaf, cheddar broccoli rice and kidney beans and it was the perfect compliment. Not everybody will like it though my daughter who usually loves corn bread with honey butter did not like it while my son who doesn’t like cornbread did like it. It’s worth a try especially if you don’t have any eggs
Not what I expected. I halved all quantities. The banana is strong. My son (6) called it weird. We’re not throwing it away, but I won’t make it again.
So good, and soooo easy!!! This was a hit with the whole family. Banana is subtle but clearly there. Will make again and again and again!!!
Really enjoyed this recipe with a few alterations. As others suggested, I used 3/4 cup brown sugar instead of white, four bananas instead of two, and I added about 2 tsp of cayenne pepper for the heck of it. Made mini muffins, which reduced my bake time to about 16 minutes @ 350.
I used three bananas, 3/4 cup brown sugar instead of white and 1 teaspoon salt. – awesome – made mini cuffing at 350 for 10 minutes
This recipe is perfect for those of who love bananas. It was moist, flavorful and I didn’t miss the egg one bit.
This is delicious! We are trying to eat clean so I substituted 1 cup of brown rice flour and 1 cup of flaxseed meal for the flour and a mix of coconut oil and butter for the vegetable oil. Also, 1/2 cup sucanat and 1/2 cup honey for the white sugar. I also used coconut milk and regular milk in place of all milk and drizzled honey on the finished product. I will definitely make this again, my family loves it!
My toddlers love em. Especially nice is you are out of eggs!
I thought it sounded interesting and I had bananas to use up. It was ok but I don’t think I would like to make it again
moist, flavorful,fast,and delicious. I cut back on the sugar a little bit but that’s just a personal preference but it’s an awesome recipe
This turned out very moist and delicious. Tastes better after sitting overnight in fridge