If you have been on this blog before, you must have seen all the different kinds of banana bread recipes. To be honest, I can’t pick a favorite one. I love them all. Each one is different in it’s own way. There is even a cornbread recipe that has bananas in it that’s acting for the eggs since it’s a vegan recipe. I like to mix things up when baking. It’s fun to try substituting ingredients now and then. So, that’s how this recipe came about. I was glancing over into one of my baking cabinets and saw the cornmeal looking back at me. Then I realized I had a bunch of bananas that needed to be used up before they were a goner. These bananas were ripe, I mean really ripe. That’s when I thought they would be great for a banana bread recipe without lots of sweeteners. I liked the idea of the cornbread in the mix to add a nice texture.
So, this is the end result. Another yummy banana bread to add to the blog that’s in a class by itself. Is it a banana bread or a corn bread? Hmmm, since I made this in a loaf pan. I’m putting the banana first in the title. Give this one all for that matter all the others a try. Maybe you will have a favorite. Everyone loved this recipe. They all said the same thing, the little bit of crunchiness from the cornmeal was a nice change. Almost gives it a nutty flavor without adding nuts. Of course if you like nuts, go ahead. This would be great with some walnuts or pecans. Oh yum! I think I may have to bake one up with the nuts. Have fun with all the recipes and enjoy!
Maple Banana Cornbread Loaf
Yields 8 to 12 slices
- 3/4 cups whole wheat pastry flour
- 1 cup yellow cornmeal
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 2 medium ripe bananas
- 1/2 cup real maple syrup
- 2 tbsp coconut or vegetable oil
- 1 large egg or for vegan use one flax egg (1 tbsp ground flax meal mixed with 3 tbsp cold water. Let sit for a few minutes to thicken)
- 1/4 to 1/2 cup milk of choice, I used almond milk
- 1 tsp vanilla extract
- Preheat oven to 350 degrees, spray an 8 x 4 loaf pan with cooking spray and set aside.
- In a large mixing bowl, combine all dry ingredients.
- In another mixing bowl, mash bananas and add the rest of the wet ingredients. Add only 1/4 cup of milk to start. The batter should be thick but a little pourable. If needed add more milk. Try not to over mix the batter.
- Pour into prepared pan. Bake for about 35 to 50 minutes. Check after 35 minutes. Test with a toothpick. Should come out with dry to moist crumbs. Let sit on wire rack to cool at least 20 minutes. Then invert onto wire rack. Cool another 10 minutes. Slice up and eat up!
**Love how this came out with the nutty flavor and slightly crumbly texture from the cornmeal. Has just the right amount of sweetness and moistness from the maple syrup and bananas. A keeper that’s for sure, yum!