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Moist banana cornbread slice on a wooden plate

Banana Cornbread

Lily Hanna
Sweet, moist, and easy to make, this banana cornbread recipe blends comfort and flavor in every bite — a must-try sweet and savory twist!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Bread, Breakfast, Side Dish
Cuisine American, Southern
Servings 9 Slices
Calories 210 kcal

Ingredients
  

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour or oat flour for no-flour version
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup brown sugar or raw cane sugar
  • 1 cup ripe mashed bananas about 2 bananas
  • 2 large eggs
  • ¾ cup buttermilk or plant-based yogurt + lemon juice for vegan
  • ¼ cup melted butter or vegetable oil
  • 1 tsp alcohol-free vanilla extract
  • Optional: ¼ cup chopped walnuts or pecans

Instructions
 

  • Preheat your oven to 350°F (175°C). Lightly oil an 8x8-inch pan or line with parchment.
  • In a mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar.
  • In a separate bowl, mash bananas and mix in eggs, buttermilk, melted butter, and vanilla.
  • Add the wet mix to the dry and gently stir until just combined. Don’t overmix.
  • Fold in optional add-ins like nuts or chocolate chips.
  • Pour the batter into your pan and bake for 25–30 minutes.
  • Let cool for 10–15 minutes. Slice and enjoy!

Notes

Estimated Nutrition Facts (Per Serving)

  • Total Fat: 8g
    • Saturated Fat: 3g
  • Cholesterol: 40mg
  • Sodium: 240mg
  • Total Carbohydrates: 32g
    • Dietary Fiber: 2g
    • Sugars: 10g
  • Protein: 4g
  • Vitamin D: 1% DV
  • Calcium: 6% DV
  • Iron: 5% DV
  • Potassium: 190mg
Keyword banana cornbread recipe, easy banana cornbread, moist banana cornbread, banana cornbread from scratch