Banana Cornbread

This recipe was a fun twist on traditional cornbread and a creative way to use up ripe bananas. I did change one item. I used brown sugar instead of white and only used 3/4 cup. Cornbread turned out moist, full of flavor and was a hit at the potluck. I will definitely make this again. Thank you for the recipe!

Okay. I'm just saying... it has been weeks since I made this and I am sitting here looking at the recipe and I find myself beginning to salivate. It isn't natural to want something this much. LOL Nice job, easy, fast and just worthy of medals and prizes and sainthood.

I read the previous reviews and tweaked the recipe as follows: I used 4 medium bananas instead of 2, 1 tsp of salt instead of 2tsp, 1/3 cup vegetable oil and 1/3 cup of unsweetened applesauce instead of 2/3 cup oil, 1 cup of light vanilla soy milk and 3/4 cup unsweetened coconut milk instead of 2 cups of milk, and 3/4 cup white sugar and 1/4 cup raw honey instead of 1 1/3 cup sugar. I also combined all the wet ingredients and dry ingredients separately and then added them together because I feel like it makes sure everything is mixed together more accurately. I used a 9X13 glass baking dish and adjusted the temperature to 325° instead of 350° because glass heats up faster than metal. It took about 35 minutes to cook. The cornbread came out really tastey. Still not very banana-y flavored which is good, but so moist and heavy. Good with a cup of coffee or tea! I would definitley make it again.

Instead of a dish of cornbread, made corn muffins (always have some in the freezer) baked in mini muffin pans. I halved the recipe, baked at 400°F for 10 minutes, and ended up with 30 mini muffins. The recipe doesn't state what to do with the banana, but I assumed it was to be ripe and mashed. I'm sure part of the reason these muffins are so moist is the banana, but that flavor is subtle. My banana was VERY ripe and sweet, and I did cut back the sugar because we like things less sweet (personal taste preference). These turned out perfectly tender, full of flavor, and are very simple to make, so thumbs up in this house.

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!

Very good recipe. I doubled the banana and cut the sugar in half. Love that it is vegan. Thanks for sharing!

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.

Love this recipe! The most moist cornbread I ever had. I was very surprised to taste the moistness the banana made this. This bread can be used as part of a dessert. Maybe with baked bananas with cinnamon, ginger, nutmeg, maple syrup. Yum! Made 1/2 recipe as suggested and drizzled the honey over it after baking, as suggested. Great!

Since I didn't have regular cornmeal, I used a box of Jiffy cornbread mix, which was slightly under 2 cups, so I added a little more flour to the mix. Also, since Jiffy is sweet, I used only 1 cup sugar (instead of 1-1/3 cups) and reduced the baking powder from 7 tsp to 5. It turned out really light and delicious - hubby thought it could use a little more banana flavor, so I may add 1 tsp of banana extract next time, but otherwise it was wonderful!

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

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

It took so long to get the center to cook, the outside burned.

Taste great! Used fresh whole ground flour, substituted popcorn flour for cornmeal and almond milk. Made a great tasting cornbread.

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 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

Just add 1/2 tsp cinnamon, went in a flash, will make it again and again.

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!

This recipe is perfect for those of who love bananas. It was moist, flavorful and I didn't miss the egg one bit.

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.

My toddlers love em. Especially nice is you are out of eggs!

Too much salt!! Also, needs more banana than called for, can't really taste it.

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!!!

Brown sugar instead of white. And less of it.

I tweaked this a bit, swapped veg oil for coconut oil, and used raw cane sugar. I added some cinnamon, Himalayan pink salt, 3-4 tablespoons dark cocoa powder and sprinkled finely chopped walnuts on top. Turned out like a delightful chocolate nutty banana bread of sort. Yum!!

This turned out very moist and delicious. Tastes better after sitting overnight in fridge

Super easy and came out delicious. I added a cup of sour cream to make it extra moist. Can't really taste the banana too much but I like it that way. This is gonna be my go to recipe since I looove me some cornbread.

Turned out okay - made muffins out of it, followed the same recipe instructions though (30 mins at 350 F). Made 24 regular size muffins. A little crumbly just like cornbread. We couldn't really taste the banana, so next time I will use twice the bananas. I used thawed bananas (overripe-frozen) that I mashed up before mixing in last.

I love this! Have made it many times and because it makes a lot, I share it with friends who love it too. Only substitution is soy milk because I have a dairy intolerance.

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

Turned out great. I added goji berries, cranberries and flax seed to give it more nutrition. It turned out delicious!

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.

Awesome receipe. Doubled it and made 16 muffins. The second batch I made a bread And added cinnamon

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 .

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.