Banana Cornbread Recipe
Cornbread made with bananas is an interesting twist on the traditional cornbread recipe. It can be made vegan by switching milk with almond or rice milk.
This delicious breakfast cornbread is loaded with bananas and nuts and keeps well in the fridge. I use a food processor to puree the ingredients.
I used three bananas, 3/4 cup brown sugar instead of white and 1 teaspoon salt. - awesome - made mini cuffing at 350 for 10 minutes
I made it with meat loaf, cheddar broccoli rice and kidney beans and it was the perfect compliment. Not everybody will like it though my daughter who usually loves corn bread with honey butter did not like it while my son who doesn't like cornbread did like it. It's worth a try especially if you don't have any eggs
An exciting summer treat I was ready to take on! However, once I looked throughout the ingredients I had been questionable on why theres was no eggs. I continued along with high-hopes for something yummy. After placing in the oven it came out crispy on the edges and fluffy on the inside. I cut a small piece and took a bite. I immediately only tasted bread and no bananas. I most definitely wouldn't recommend this unless you want to use a waste of ingredients just for bread. If I were to make this again, which I certainly won't, I would add double the bananas for a more banana taste.
Everyone likes cornbread, right? Same with blueberries, right? Why not combine the two? Everyone is going to love it!
These cornbread pancakes are requested regularly by my family for breakfast. The recipe is easy to throw together and the taste is yummy!
This classic cornbread will be on your table before you know it!
This cornbread recipe contains no oil and tastes very, very good. Serve warm with honey, butter or margarine.