Rating: 4.5 stars
37 Ratings
  • 5 star values: 25
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2

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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