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Banana Cornbread

Rated as 4.25 out of 5 Stars

"Having vegan friends in college forced me to find some recipes that are friendly to their choice if I wanted to entertain. This recipe is delicious whether or not you are vegan. I've made it with almond, rice, soy, and regular milk and they are all very similar to identical in flavor and consistency."
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Ingredients

40 m servings 197 cals
Original recipe yields 24 servings (1 9x13-inch pan)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Footnotes

  • Cook's Note:
  • Exactly half the recipe will make a 9x90-inch pan. I suggest adding honey to the top of cornbread directly after removing from the oven.

Nutrition Facts


Per Serving: 197 calories; 6.8 g fat; 31.7 g carbohydrates; 2.7 g protein; 2 mg cholesterol; 345 mg sodium. Full nutrition

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Reviews

Read all reviews 19
  1. 20 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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. LO...

Most helpful critical review

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

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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. LO...

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...

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 in...

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 muf...

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

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...

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