This Banana-Nut Cornbread combines the comforting texture of classic cornbread with the sweet, nutty flavors of ripe bananas and crunchy nuts. Perfect for breakfast, a snack, or even a unique side dish, this recipe brings together the best of both worlds: the rustic charm of cornbread and the homey sweetness of banana bread. With just the right amount of sweetness and a delightful crunch from the nuts, this cornbread is moist, flavorful, and incredibly satisfying. Whether you’re pairing it with a cup of coffee or serving it alongside your favorite savory dish, this Banana-Nut Cornbread is sure to be a hit.
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup chopped nuts (walnuts or pecans work best)
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 9-inch square baking pan or line it with parchment paper.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and baking soda.
- In a separate bowl, mix the mashed bananas, buttermilk, melted butter, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Fold in the chopped nuts, distributing them evenly throughout the batter.
- Pour the batter into the prepared baking pan and spread it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve warm or at room temperature. Enjoy this Banana-Nut Cornbread on its own or with a drizzle of honey or a pat of butter.
