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.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
24
Yield:
1 9x13-inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • 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.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

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

196 calories; protein 2.7g; carbohydrates 31.5g; fat 6.8g; cholesterol 1.6mg; sodium 243.9mg. Full Nutrition
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Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/17/2017
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! Read More
(22)

Most helpful critical review

Rating: 3 stars
05/08/2020
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. Read More
34 Ratings
  • 5 star values: 21
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
04/17/2017
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! Read More
(22)
Rating: 5 stars
08/19/2016
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. Read More
(14)
Rating: 5 stars
09/14/2017
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. Read More
(12)
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Rating: 5 stars
08/28/2015
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. Read More
(5)
Rating: 5 stars
09/16/2018
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! Read More
(2)
Rating: 5 stars
02/13/2017
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! Read More
(1)
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Rating: 5 stars
02/13/2019
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 Read More
(1)
Rating: 5 stars
01/23/2017
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! Read More
(1)
Rating: 4 stars
08/07/2017
Very good recipe. I doubled the banana and cut the sugar in half. Love that it is vegan. Thanks for sharing! Read More
(1)
Rating: 3 stars
05/08/2020
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. Read More
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