Banana Cornbread
Banana Cornbread is easy to make and even easier to love! Whether you’re serving it for brunch or dinner, the banana adds subtle sweetness and makes the cornbread even more tender than the classic version.
Servings: 15
Calories: 158kcal
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.
Nutrition
Calories: 158kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 279mg | Potassium: 112mg | Fiber: 2g | Sugar: 9g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg