Banana Cornbread
Banana Cornbread is soft and lightly sweet with warm banana flavor and a tender texture between cornbread and banana bread.
Servings: 14
Calories: 169kcal
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
Calories: 169kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 299mg | Potassium: 120mg | Fiber: 3g | Sugar: 10g | Vitamin A: 78IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
