Ripe Banana Cornbread with Cornmeal

Banana cornbread is a sweet and savory side dish made with cornmeal and buttermilk from scratch. You’ll love this easy ripe banana recipe baked in the oven or as Crockpot Cornbread.

Cornmeal Cornbread

I would start with the baking method listed below in the recipe card. Then move on to other methods like if you are cooking dinner on your stovetop you could cook it like we do our Jiffy Cornbread in Cast Iron Skillet but with the batter below. A fun new way to “bake” and a cool way to serve it right out of the pan.

If you have only used up your browned nanners into cake mix banana bread you are in for a real treat with this one. You do want them to be overripe meaning that the skins are brown all over but not black. It is a fine balance really. If they are perfect but you need another day to make this, put them in a bowl and into the fridge, that will buy you some more time.

Banana Cornbread Muffins

You can make Cornmeal Muffins with this same batter. I do like to use cupcake liners so they are easier to serve up and remove from the pan. Timing will change to about 18 minutes which obviously is a lot less than a whole loaf or pan full that needs to be sliced.

Ingredients

• 1 c cornmeal and flour is 1:1 ratio
• 1 c all purpose flour
• Baking powder to help it rise
• 1/2 tsp salt, just a pinch
• 2 bananas ripe, browned
• Buttermilk makes it moist
• Butter melted, unsalted
• 2 eggs are best added at room temperature
• 1 tsp vanilla is optional

This Southern Dish Often Made with Buttermilk and Cornmeal is made in a 9×9 inch size pan. 8×8 works too and occasionally I have even used a pie pan if I want it to come out round. If made into muffins you would obviously use a muffin tin instead. With any of them you would want to spray with non stick spray so it slides out easily.

For a No Egg Dairy Free Cornbread version you can find vegan based and dried egg substitutes from bob’s red mill. Dairy can be substituted with things like almond milk + lemon juice set for 10 minutes = buttermilk substitute too.

How to Make Cornbread with Bananas

1. Preheat your oven to 375°F.
2. Grease a 9×9-inch baking pan with butter or non-stick cooking spray.
3. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
4. In another bowl, combine the mashed bananas, buttermilk, melted butter, eggs, and vanilla extract. Mix until the wet ingredients are well incorporated.
5. Pour the wet ingredients into the bowl with the dry ingredients.
6. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. Over mixing can result in dense cornbread.
7. Pour the batter into the prepared baking pan, spreading it out evenly.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
9. Once the it is baked through, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cornbread to a wire rack to cool completely before slicing.

Slice and serve warm or at room temperature. Enjoy it on its own, with butter, or as aside dish to your favorite savory meals.

Of course you can make this without the fruit at all, most do. If less liquid is added you can form and bake into Cornbread Cookies actually too. There is a reason to add it though beyond just to say you tried it. Let’s go over a few reasons why they add magic to recipes;

What does mashed bananas do to a recipe?

1. Mashed bananas add moisture to baked goods, making them soft and tender. This is particularly useful in sweet breads and cakes, where a moist and tender texture is desired.
2. They are naturally sweet, and when mashed, they can act as a natural sweetener in recipes. This can reduce the need for additional sugar in baked goods. Keep in mind that the sweetness of bananas varies, so you may need to adjust the amount of sugar in your recipe accordingly.
3. A few can contribute a fruity flavor to your dish. This flavor can be quite pronounced, so it’s a significant component in flavored desserts. The level can be adjusted by using more or fewer.
4. A few can act as a binding agent, helping to hold ingredients together. This can be especially useful in eggless or vegan baking as a substitute for eggs.
5. The acidity can react with baking soda, serving as a leavening agent in recipes. This reaction can help baked goods rise and become lighter in texture.
6. Bananas are a good source of nutrients like potassium, fiber, and vitamins. Adding mashed bananas to recipes can increase their nutritional content.
7. In frozen desserts like ice cream, they can create a creamy and smooth texture when frozen and blended.

Easy Banana Cornbread Recipe

Common recipes include sweet bread, muffins, banana pancakes, cake, and smoothies. When using, consider the desired effect you want to achieve and adjust the quantity accordingly. Experimenting with the amount can help you fine-tune the texture and flavor of your dishes to your liking.