Maple Banana Cornbread

Maple Banana Cornbread  – What a great idea, combining a banana bread and cornbread for a delicious tasting, great texture loaf. It’s sure to become a family favorite. Bake one up soon and enjoy the deliciousness!

If you have been on this blog before, you must have seen all the different kinds of banana bread recipes. To be honest, I can’t pick a favorite one. I love them all. Each one is different in it’s own way.  There is even a cornbread recipe that has bananas in it that’s acting for the eggs since it’s a vegan recipe. I like to mix things up when baking. It’s fun to try substituting  ingredients now and then. So, that’s how this recipe came about. I was glancing over into one of my baking cabinets and saw the cornmeal looking back at me. Then I realized I had a bunch of bananas that needed to be used up before they were a goner. These bananas were ripe, I mean really ripe. That’s when I thought they would be great for a banana bread recipe without lots of sweeteners. I liked the idea of the cornbread in the mix to add a nice texture. So, this is the end result. Another yummy banana bread to add to the blog that’s in a class by itself. Is it a banana bread or a corn bread? Hmmm, since I made this in a loaf pan. I’m putting the banana first in the title. Give this one all for that matter all the others a try. Maybe you will have a favorite. Everyone loved this recipe. They all said the same thing, the little bit of crunchiness from the cornmeal was a nice change. Almost gives it a nutty flavor without adding nuts. Of course if you like nuts, go ahead. Love how this came out with the nutty flavor and slightly crumbly texture from the cornmeal. Has just the right amount of sweetness and moistness from the maple syrup and bananas.  A keeper that’s for sure, yum! This would be great with some walnuts or pecans. I think I may have to bake one up with the nuts. Have fun with all the recipes and enjoy!

Maple Banana Cornbread

Yields 8 to 12 slices

Ingredients: 

• 3/4 cups whole wheat pastry flour
• 1 cup yellow cornmeal
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 2 medium ripe bananas
• 1/2 cup real maple syrup
• 2 tbsp coconut or vegetable oil
• 1 large egg or for vegan use one flax egg (1 tbsp ground flax meal mixed with 3 tbsp cold water. Let sit for a few minutes to thicken)
• 1/4 to 1/2 cup milk of choice, I used almond milk
• 1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees, spray an 8 x 4 loaf pan with cooking spray and set aside.
2. In a large mixing bowl, combine all dry ingredients.
3. In another mixing bowl, mash bananas and add the rest of the wet ingredients. Add only 1/4 cup of milk to start. The batter should be thick but a little pourable. If needed add more milk. Try not to over mix the batter.
4. Pour into prepared pan. Bake for about 35 to 50 minutes. Check after 35 minutes. Test with a toothpick. Should come out with dry to moist crumbs. Let sit on wire rack to cool at least 20 minutes. Then invert onto wire rack. Cool another 10 minutes. Slice up and eat up!

Enjoy the deliciousness!

Here are a couple more recipes for banana bread you may like too…

Toasted Coconut Banana Bread

Simple Orange Cranberry Banana Bread

Print

Maple Banana Cornmeal Loaf

What a great idea, combining a banana bread and cornbread for a delicious tasting, great texture loaf. It’s sure to become a family favorite. Bake one up soon and enjoy the deliciousness!

Course bread, Breakfast, brunch, Dessert, Snack

Cuisine American

Keyword banana bread, cornbread, maple syrup

Servings 12 slices

Author Pam

Ingredients

• 3/4 cup whole wheat pastry flour, or use all purpose flour
• 1 cup yellow cornmeal
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea or kosher salt
• 2 medium ripe bananas
• 1/2 cup maple syrup
• 2 tbsp coconut or vegetable oil
• 1 large egg, or for vegan use one flax egg (1 tbsp ground flax meal mixed with 3 tbsp cold water. Let sit for a few minutes to thicken)
• 1/2 cup milk of choice, I used almond milk
• 1 tsp vanilla extract

Instructions

1. 1.Preheat oven to 350 degrees, spray an 8 x 4 loaf pan with cooking spray and set aside.

   2.In a large mixing bowl, combine all dry ingredients.

   3.In another mixing bowl, mash bananas and add the rest of the wet ingredients. Add only 1/4 cup of milk to start. The batter should be thick but a little pourable. If needed add more milk. Try not to over mix the batter.

   4.Pour into prepared pan. Bake for about 35 to 50 minutes. Check after 35 minutes. Test with a toothpick. Should come out with dry to moist crumbs. Let sit on wire rack to cool at least 20 minutes. Then invert onto wire rack. Cool another 10 minutes. Slice up and eat up!

Thanks for stopping by. Be sure to check back often, there’s new recipes going up all the time!

In the meantime, please share these recipes with friends and family so you all can enjoy. 

Love banana cornbread!