Banana Corn Bread Recipe

I made this recipe up for banana corn bread, with leftover cornmeal and ripe bananas lying around. Normally I’d make corn bread and banana bread separately, but what the heck.

This recipe doesn’t uses little butter and no processed sugar. Despite this, it’s sweet and moist, with a great texture, and a crunch on the outside that makes it an appetising and healthy snack.

There’s also no flour in it, so it’s gluten free!

Ingredients

• 3 cups cornmeal
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• pinch of salt (unless butter is salted)
• 3-4 very ripe and sweet bananas
• 1/4 cup honey (you may omit if the bananas very sweet)
• 3 tablespoons unsalted butter, melted
• 1.5 cups buttermilk
• 3 eggs

Method

1. Preheat a fan-forced oven to 350 degrees F / 175 C
2. In a large bowl, mash the bananas.
3. Add the rest of the wet ingredients — buttermilk, melted butter, honey, and eggs. Mix well.
4. In a second bowl, sift together the cornmeal, baking powder, baking soda, and salt, to ensure it’s evenly distributed.
5. Add the dry ingredients to the wet and mix very well. It should come out a little dry — a bit thicker than cake batter. You have to spread it over the tray with a spoon (though it’d spread with time).
6. Grease and line a large baking tray (glass or metal)
7. Bake for 30-40 minutes, or until top is golden and a fork comes out dry.

Serve it warm with cream and honey. I mean, that’s how you should serve anything…