Homemade Banana Cornbread

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Homemade Banana Cornbread

Homemade Banana Cornbread is a moist and flavorful twist on a classic. Perfect as a side dish, snack, or dessert with butter and honey.

Sometimes you want a bread that is both sweet and hearty. That is why I decided to make banana cornbread. It combines the comfort of traditional cornbread with the natural sweetness of ripe bananas. The result is a moist, flavorful bread that works well as a side dish or dessert.

My family was skeptical when I first mentioned the idea, but once it came out of the oven the warm smell filled the kitchen and had everyone waiting for a slice. The balance of banana and cornmeal made each bite soft and slightly crumbly with just the right sweetness. It paired perfectly with butter and honey.

We enjoyed it with dinner one night and then again for breakfast the next morning. It was gone quicker than I expected. This recipe has become a reliable way to use up ripe bananas while adding a twist to a classic comfort food.

Questions You May Have About This Recipe

Can I use frozen bananas?
Yes, thaw and drain them before mashing.

Do I need to use a cast iron skillet?
No, a regular baking dish works fine.

Can I make this gluten free?
Yes, substitute a gluten free flour blend for the all purpose flour.

How do I store leftovers?
Keep in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I freeze banana cornbread?
Yes, wrap slices tightly and freeze for up to 3 months.

What You Need to Make Homemade Banana Cornbread

1 cup cornmeal

1 cup all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

2 ripe bananas, mashed

½ cup sugar

2 large eggs

½ cup milk

¼ cup melted butter

How to Make Banana Cornbread

Preheat oven to 350°F. Grease a baking dish or cast iron skillet.

In a bowl, mix cornmeal, flour, baking powder, baking soda, salt, and cinnamon.

In another bowl, mash bananas and stir in sugar, eggs, milk, and melted butter.

Combine wet and dry ingredients until blended. Do not overmix.

Pour batter into prepared dish and bake for 30 to 35 minutes until golden brown.

Let cool slightly before slicing.

Tips

Use very ripe bananas for the best flavor.

Add a handful of chopped nuts or chocolate chips for variation.

For extra moisture, add a tablespoon of sour cream to the batter.

Serve warm with honey, butter, or a drizzle of maple syrup.

If you prefer sweeter bread, increase sugar to ¾ cup.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This bread was fantastic. My husband loved it with butter and honey.” Mary G.

⭐️⭐️⭐️⭐️ “Great way to use up ripe bananas. Texture was perfect, a little sweeter than regular cornbread.” Alice K.

⭐️⭐️⭐️⭐️⭐️ “Easy recipe and very tasty. I served it with chili and it was a hit.” Robert H.

⭐️⭐️⭐️⭐️ “Moist and flavorful. I think I will add nuts next time.” Susan W.

⭐️⭐️⭐️⭐️⭐️ “My grandchildren enjoyed this bread. It is now on my regular baking list.” Donna P.

Printable Recipe

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