If you love cornbread, this slightly sweet Banana Cornbread is one you need to try. It's definitely unique, but so tasty and comforting. It doesn't have the flavor or texture of traditional banana bread, making it ideal as a savory BBQ side dish or as part of a brunch spread. It holds its structure well when sliced, and the banana and corn complement each other rather than overwhelm one another.
Banana Cornbread Recipe Essentials
- 🍽️ Course: Side Dish
- ⏱️ Cooking Time: 35-40 minutes
- 🍴 Servings: 12-15 servings
- 🌽 Flavor Profile: Light, fluffy, mildly sweet cornbread with sweetness and a bit of banana flavor.
- 🍚 Best Served With: Butter, honey, or alongside breakfast or BBQ dishes.
- 🧊 Make Ahead?:Yes, bake in advance and store covered; reheat slices before serving.
Summarize and Save This Content On
No matter how you choose to serve it, the golden crust on top and the moist center make for an amazing texture in every bite. It's Jiffy-based, giving you a helpful shortcut so you can still enjoy some delicious comfort food without worrying about making it from scratch. It's made to be simple and served family-style.
If you're looking for more cornbread recipes, you should try cheesy broccoli cornbread, cornbread cookies and homemade buttermilk cornbread next.
Why This Recipe Works
- It's got a good sweet and savory balance: This cornbread isn't sweet like bananas, but rather has a hint of sweetness from the bananas that complements the savory flavors of the other ingredients.
- It's made of just 3 ingredients: You need only 3 ingredients to make this banana cornbread recipe. This saves you money without sacrificing the opportunity to enjoy good food.
- It takes only 5 minutes of prep: I love that this banana-sweetened cornbread takes around 5 minutes to prepare, and then the oven does the rest of the work. This gives you the freedom to relax!
Ingredients
Everything you need for this banana cornbread recipe is listed below. It really is that simple!
- Jiffy cornbread mix: This is a cheap and easy shortcut for this recipe, saving you extra ingredients and work. I use it in this cheesy corn casserole, too. It's key to make this cornmeal banana bread.
- Bananas: Of course, you'll need ripe bananas as well. Avoid ones that are still green (underripe and not as sweet) or have mushy spots (overripe and on their way out). You'll need fresh for this, not frozen!
- Buttermilk: If you don't have buttermilk, that's fine! You can make it yourself with whole milk and white vinegar. These ingredients create the same effect and add acidity and tenderness to the cornbread.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Honey or Maple Syrup: Add 2 tablespoons of honey or maple syrup to the batter for slightly different flavor profiles and richer sweetness.
- Add nuts: Fold in ½ cup of chopped nuts, such as walnuts, for crunch.
- Add corn: Include ½ cup of sweet corn kernels to enhance flavor and texture.
- Make muffins: Turn this into muffins by dividing the batter into a 12-count muffin tin and filling them ⅔ full. Cook the muffins for 20-22 minutes and then check for doneness.
How to Make Banana Cornbread
Preheat your oven to 350°F and generously grease your 9x13 casserole dish with nonstick cooking spray.
Step 1: Combine ingredients. Add the Jiffy cornbread mix, buttermilk, and banana to a bowl.
Step 2: Mix. Gently stir until all the ingredients are mixed. It's ok if the batter is a little lumpy.
Step 3: Transfer to the casserole dish. Add the ingredients to a mixing bowl and stir until well combined. Then, pour it into the prepared baking dish.
Step 4: Bake and cool. Pop it in the oven and bake it for about 35-40 minutes, then allow it to cool for a few minutes before slicing and serving it for brunch with air fryer poached eggs.
Expert Tips
- Avoid overbaking: If you overbake the cornbread, it will become very dry and crumbly. Use a toothpick to check for doneness by inserting it into the center. It should still have moist crumbs and not be completely dry.
- Use lightly spotted bananas: Overripe bananas are great, but I prefer lightly spotted bananas. They are ripe and sweet, but not overly sweet. You don't want the bananas to overpower the other flavors in the cornbread.
- Storage directions: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for 5 days. I recommend dividing it into portions, then covering them tightly with plastic wrap before placing them in an airtight container to freeze. They will stay fresh in the freezer for up to 3 months.
This pumpkin banana bread and banana coffee cake are unique yet delicious recipes similar to this banana cornbread.
Serving Suggestions
- Go classic chili and cornbread, and serve your cornbread with slow-cooked white chicken chili or vegetarian chili in the slow cooker.
- Enjoy it with a delicious BBQ recipe like the slow cooker pulled pork.
- Serve it with Mexican breakfast casserole for brunch or breakfast.
Banana Cornbread Recipe FAQs
Overmixing the batter creates too much gluten, making the crumb tighter and denser. Only mix the ingredients until they are just combined to ensure soft cornbread.
Sure! I prefer a 10-inch for this recipe. Just preheat the skillet in the oven and add about a tablespoon of butter before pouring the batter in. Bake it at the same temperature for around 25-30 minutes. The center will remain soft and moist, but the cast-iron pan will make the edges golden and a little crispy!
Yes, but not any lower than ½ cup. It's needed for sweetness and, more importantly, moisture. This will reduce the banana flavor without compromising the texture. I recommend adding another tablespoon of buttermilk to keep the cornbread from drying out.
You can make your banana cornbread using plain yogurt (I prefer Greek) or sour cream instead of buttermilk. The amount is the same, but if the batter seems too thick, you may thin it slightly with a tablespoon of whole milk.
More Delicious Banana Recipes
Do you like banana recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Banana Cornbread
Ingredients
- 2 boxes (8.5 oz) Jiffy cornbread muffin mix
- ¾-1 cup mashed banana about 2 bananas
- 1 cup buttermilk 1 cup whole milk + 1 tablespoon white vinegar 10 mins
Instructions
- Preheat oven to 350F, grease a 9x13 casserole dish with non-stick spray and set aside.
- In a large mixing bowl add all ingredients and mix well.
- Transfer the batter to the prepared pan and bake for 35-40 minutes or until a toothpick comes out of the center with moist crumbs.
- Allow it to cool slightly, then slice and serve.
Notes
- Avoid overbaking your banana cornbread to prevent it from being dry and crumbly, instead of moist and tender.
- Only mix the ingredients in the batter until they are just combined. Overmixing will lead to a dense and gummy cornbread.
- If you don't have buttermilk or the means to make a quick homemade version, you can try this recipe with plain yogurt or sour cream.
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