Banana Cornbread
This Banana Cornbread is soft, lightly sweet and full of warm banana flavors. Made easy with boxed jiffy mix and mashed banana, the texture is tender and moist, somewhere between classic cornbread and banana bread.
This easy cornbread recipe is great for using up a ripe banana when you want something quick and comforting. It is a wonderful addition as a side dish to a cozy dinner or sliced and served with morning coffee.
Quick breads fit right in alongside our Crock Pot Cinnamon Roll Casserole and Crispy Fluffy Pancakes for a warm, crowd-friendly breakfast spread.
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Ingredients
This banana corn bread is quick and easy, and made with a few simple ingredients.
See the recipe card below for the exact quantities of each ingredient.
- Jiffy Cornbread Mix: A simple way to get that classic cornmeal flavor without extra measuring.
- Mashed Banana: Adds natural sweetness and moisture.
- Buttermilk: Helps create a smooth, extra fluffy batter and soft crumb (can sub for regular milk).
This Jiffy banana cornbread only requires a large bowl and casserole dish.
Variations
- Dairy-Free Option: Use almond milk or oat milk in place of butter milk.
- Banana Cornbread Muffins: Spoon batter about ¾ of the way in a muffin tin for individual portions (adjust the baking time accordingly).
- Whole Loaf: Combine 1 boxed cornbread mix, ½ cup of milk and 1 banana in a medium bowl, transfer to an 8x4 loaf pan and bake at 350F for about 30 minutes, until golden brown.
How to Make Banana Cornbread
Look at how easy it is to whip up this banana cornbread in one bowl.
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 30-35 minutes or until a toothpick comes out of the center with moist crumbs.
Cool slightly and serve with maple syrup for breakfast or brunch, or with savory flavors as a side.
Hint: To make your own buttermilk, combine 1 cup of milk with 1 tablespoon white vinegar and allow it to sit for about 10 minutes.
Recipe Tips
- Better Banana Flavor: Use overripe bananas to better the flavor and moisture.
- Don't Overmix: Stir just until combined to keep the loaf soft.
- Check Early: Oven times can vary, so start checking for doneness around 25 minutes.
- Cool Before Slicing: Letting it cool helps the loaf set and slice cleanly.
If you're looking for a more traditional version, be sure to try our Cornbread Without Buttermilk for a classic, no-fuss take on this comfort favorite.
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Storage Instructions
- Refrigerator: Store slices between parchment paper to prevent sticking, then tightly in plastic wrap and place in an airtight container for up to 2-3 days.
- Freezer: Wrap individual slices in parchment and aluminum foil and store for about 1 month. Thaw in the fridge overnight before serving.
- Reheating: Warm slices gently in the microwave or toaster oven.
Serving Suggestions
- Comfort Meals: Stovetop Chili, Mississippi Pot Roast or Crock Pot Lamb Stew.
- Banana Bakes: Peanut Butter Banana Bread, Banana Peanut Butter Muffins or Sheet Pan Banana Pancakes.
Banana Cornbread Recipe FAQs
It leans towards being lightly sweet, like banana bread, but still works well as a side.
Yes, a large cast iron skillet works, just watch the bake time closely; or halve the recipe for a smaller pan.
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Banana Cornbread
Equipment
- 9x13 casserole dish
- Mixing Bowl
- Measuring Cups
Ingredients
- 2 8.5- ounce box Jiffy cornbread muffin mix
- ¾-1 cup mashed banana about 2 banana
- 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 30-35 minutes or until a toothpick comes out of the center with moist crumbs.
- Cool slightly and serve with maple syrup for breakfast or brunch, or with savory flavors as a side.
Notes
- Better Banana Flavor: Use overripe bananas to better the flavor and moisture.
- Don't Overmix: Stir just until combined to keep the loaf soft.
- Check Early: Oven times can vary, so start checking for doneness around 25 minutes.
- Cool Before Slicing: Letting it cool helps the loaf set and slice cleanly.
- Make your Own Buttermilk: Combine 1 cup of milk with 1 tablespoon white vinegar and allow it to sit for about 10 minutes.
- Refrigerator: Store slices between parchment paper to prevent sticking, then tightly in plastic wrap and place in an airtight container for up to 2-3 days.
- Freezer: Wrap individual slices in parchment and aluminum foil and store for about 1 month. Thaw in the fridge overnight before serving.
- Reheating: Warm slices gently in the microwave or toaster oven.
Nutrition
Tried this recipe? Leave a star rating and comment below, I'd love to hear how it turned out for you!
We love this recipe, banana bread flavor with a traditional cornbread texture is such a great combination!