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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.

Banana Cornbread

Cornbread with mashed bananas brings a whole new level of moisture and tenderness with an added bit of sweet to this classic Southern dish. Using buttermilk instead of milk keeps it savory for the perfect blend of flavors. Served with dinner or for breakfast with honey, this is delish. (affiliate links present)

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.

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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

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.

  • 1 c cornmeal
  • 1 c all purpose flour
  • Baking powder
  • 1/2 tsp salt
  • 2 bananas ripe, browned
  • Buttermilk
  • Butter melted, unsalted
  • 2 eggs
  • 1 tsp vanilla

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.

mashed bananas

Cornbread with Bananas

Preheat your oven to 375°F. Grease a 9×9-inch baking pan with butter or non-stick cooking spray. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.

  • In another bowl, combine the mashed bananas, buttermilk, melted butter, eggs, and vanilla extract. Mix until the wet ingredients are well incorporated.
  • Pour the wet ingredients into the bowl with the dry ingredients.
  • Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
  • Over mixing can result in dense cornbread.
  • Pour the batter into the prepared baking pan, spreading it out evenly.
  • 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.
  • Once the cornbread 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.

Cornbread with Bananas

Easy Banana Cornbread Recipe

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. What does mashed bananas do to a recipe? Let’s go over a few reasons;

  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.

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.

Easy Banana Cornbread Recipe

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the typical mom
Banana Cornbread
Print Pin
5 from 1 vote

Banana Cornbread

Course Breakfast, Side Dish
Cuisine American
Keyword banana, cornbread
Prep Time 15 minutes
Cook Time 27 minutes
Servings 12
Calories 164kcal
Author The Typical Mom

Equipment

Ingredients

Instructions

  • Preheat your oven to 375°F. Grease a 9×9-inch baking pan with butter or non-stick cooking spray. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
  • In another bowl, combine the mashed bananas, buttermilk, melted butter, eggs, and vanilla extract. Mix until the wet ingredients are well incorporated.
  • Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay. Over mixing can result in dense cornbread.
  • Pour the batter into the prepared baking pan, spreading it out evenly. 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.
  • Once the cornbread 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.

Video

Nutrition Facts
Banana Cornbread
Amount Per Serving (1 oz)
Calories 164 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 40mg13%
Sodium 160mg7%
Potassium 197mg6%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 4g4%
Protein 4g8%
Vitamin A 203IU4%
Vitamin C 2mg2%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Cornmeal Cornbread
Recipe Rating




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Nichole Ashlock

Sunday 19th of November 2023

The instructions says sugar, but no sugar appears in the ingredients list…totally confused

The Typical Mom

Sunday 19th of November 2023

It's at the very bottom of the list, sorry maybe it got cut off somehow

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