Banana Cornbread

What I’ve come to learn since starting hello, veggy is that no matter what you do, adding new fruits or vegetables to any old recipe makes it ten times better. This was especially evidence when I added cauliflower and zucchini to my oatmeal, and pumpkin to my favourite cornbread. Next. Level.

Banana cornbread When I have extra bananas on hand, they get used one of two ways: I freeze them for banana soft serve, or mash them up and bake them into something delicious. Since the weather hasn’t exactly been conducive for frozen treats, I chose the latter. Of course I was also craving cornbread, so I married the two. They make a beautiful couple, don’t you think?

Banana Cornbread- Vegan Just to make this even more strange, I enjoyed a couple of pieces for breakfast slathered in various nut butters. Peanut butter will do this trick, but cashew is unreal. This recipe has no added sugars or oils, since to bananas add both moisture and sweetness. I added walnuts and chocolate chips because I was feeling sassy, but they are completely optional. Leaving them out makes this loaf nut-free, and substituting a gluten-free flour blend for the spelt makes it celiac-friendly. Cornbread for everyone!

Banana Cornbread

Yield: 1 loaf; 10-12 slices

Prep time: 10 minutes

Cook time: 30-35 minutes


  • 1 c. cornmeal
  • 1 c. spelt flour (or gluten-free flour blend)
  • 2 tsp. baking soda
  • 1 c. soymilk
  • 3/4 c. mashed banana (2 medium ripe bananas)
  • 1 tbsp. apple cider vinegar
  • optional mix ins: 1/3 c. chopped walnuts, 1/4 c. dairy free chocolate chips


  • Preheat oven to 375 degrees. Prepare a loaf pan or muffin tin with cooking spray or oil. Set aside.
  • In a bowl, mix together dry ingredients.
  • Mash the bananas very well and add wet ingredients to dry. Stir until combined.
  • Stir in mix ins if desired.
  • Transfer batter to loaf pan; bake for 30-35 minutes or until set.

This recipe is also feature on Healthy Vegan Fridays; thanks, Carrie!

Fill in the blank: Bananas and ____ go great together; strange but good.

Thanks so much for reading! Leave me a comment, or follow me on, FacebookTwitter, Pinterest, and Instagram; I’d love to connect with you!

About Suzanne Poldon

runs on plants. eats out of mason jars. bends like a straw.

01. November 2013 by Suzanne Poldon
Categories: Food, Recipe, Vegan | Tags: , , , , , , , | 16 comments

Comments (16)

  1. This sounds delicious!!
    Fran@BCDC recently posted…Strange But Good~November 1My Profile

  2. Thanks, Fran! I’ve really been enjoying it :)

  3. This sounds incredible!!! I made my sweet jalapeno cornbread tonight and now I’m wishing I’d had bananas to make this too. I bet the texture is unreal! Thanks so much for linking up!
    Laura @ Sprint 2 the Table recently posted…StrangeBut Good: Curry Sweet Potato BurgerMy Profile

  4. Your cornbread looks wonderful! Do you use fine cornmeal or coarse cornmeal for this? I only have the coarse grind at the moment and I’ve had mixed results with it in certain recipes.

    • Good question Jackie; I believe i use fine grind cornmeal (I buy bulk so I don’t have a package to refer to). Better to go with fine or maybe cut back on the cornmeal and add flour to compensate? Let me know how It turns out!

  5. Pingback: Healthy Vegan Friday - Warm Flavors of Fall

  6. can you use buckwheat flour as a replacement for spelt? and almond milk for soy?

    • Hi Katie!

      I find buckwheat flour has a very strong flavour; maybe mix it with another GF flour (like quinoa or rice flour) or try a all-purpose GF flour! As for the almond milk, yes it replaces fine!

      Hope this helps :)

  7. Just love waking up to a very healthy breakfast. Love the combination of cornbread & banana!

  8. Did my comment went through?

  9. Pingback: Strange But Good: Pinterest Edition | Sprint 2 the Table

  10. Great-looking bread! Love that it is egg-free and looks like it held up well :)

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