Banana Cornbread
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 a 9x9 pan in the oven.
Servings: 12
Equipment
- 1 9x9 pan
- 1 Bowl
Ingredients
- 1 c cornmeal
- 1 c all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 bananas ripe, browned
- 1 c buttermilk
- 1/4 c butter melted, unsalted
- 2 eggs
- 1 tsp vanilla
- 1/2 c sugar
Instructions
- Preheat your oven to 375°F. Grease a 9x9-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
Serving: 1oz | Calories: 164kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 160mg | Potassium: 197mg | Fiber: 2g | Sugar: 4g | Vitamin A: 203IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg