Banana Honey Cornbread

August 27, 2015


What do we have here? A bread which combines two tastes the husband and I just adore…bananas and cornbread. It is wonderfully flavorful and quite moist and tender. Sweetened with honey and just a sprinkling of Demerara sugar, it is great along with a cup of tea or coffee to start the day or equally well enjoyed as an afternoon snack.


The cornmeal gives this bread a much heartier texture than many banana breads out there, yet it still has a soft and tender crumb. The crust is crispy when it first comes out of the oven, but after it has been wrapped and stored for the night, it mellows to become more moist. And with honey being the only sweetener, besides that little bit of sprinkled sugar on top, this loaf is slightly sweet, much more bread like than dessert like. That being said, it is pretty versatile. If you do happen to have a real sweet tooth, this bread is the perfect vehicle for a dollop of honey butter, or whatever other jam or jelly you might desire. I have even topped a slice of it with fresh berries and whipped cream and served it for dessert! The husband was really happy with this bread and proclaimed it to be just what “I always wanted Banana Bread to be”. I couldn’t really ask for a better review than that! So the next time you have a couple of bananas that are getting a bit long in the tooth, mix up a batch of this Banana Honey Cornbread. You will be delighted!


Banana Honey Cornbread

  • Servings: one 8x4 inch loaf of bread
  • Difficulty: easy
  • Print

recipe adapted from: Peas And Crayons


  • 1½ cups unbleached all-purpose flour
  • ½ cup stone-ground cornmeal
  • 2 Tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ½ cup super-ripe banana, packed [about 2 medium bananas]
  • 2 Tablespoon room temperature coconut oil
  • ½ cup milk – room temperature
  • ¼ cup honey
  • 1 teaspoon vanilla extract (or vanilla paste)
  • 2 large eggs -room temperature (not kidding here…room temperature! If you add right out of the fridge cold eggs to room temperature coconut oil it will seize up to a gloppy mess!)
  • Demerara sugar to sprinkle over top


Preheat oven to 400° F.

Combine flour, cornmeal, baking powder, salt, cinnamon, and nutmeg in a medium bowl.In a large bowl, mix together bananas, milk, coconut oil, honey and vanilla.

Add two slightly beaten eggs to the wet mixture and mix with a fork to incorporate.

Slowly add the cornmeal/flour mixture in; sifting in three batches. Do not over mix the batter or the bread will be tough. Mix only until the dry mixture is just combined. The batter should be slightly sticky.

Spoon into a greased 8×4″ loaf pan, sprinkle Demerara sugar over the top and place atop a baking sheet in the oven.

Next reduce the heat from 400°F to 350°F and bake for 35-40 minutes or until toothpick inserted into the center of the loaf comes out clean.


Banana Honey Cornbread brought to you by: Runcible Eats (



Rum Raisin Banana Bread

May 14, 2011

Oh Dear! It’s happened again! I’ve let two bananas go past their prime! What to do? I think a nice loaf of Rum Raisin Banana Bread is called for here! This banana bread is wonderfully moist. The rum soaked raisins provide a fantastic complementary flavour to each banana infused bite. One might begin to think I’m not as inattentive to the state of my bananas as I’m making out. Perhaps I’m doing this on purpose…..Hmmm…..I should probably think it over while enjoying a butter slathered slice of that bread!

Rum Raisin Banana Bread


3/4 Cup Raisins

1/3 Cup Dark Rum

1/2 Cup butter, melted

1 Cup Sugar

2 Eggs

1 teaspoon Vanilla Extract

1 1/2 Cups All-purpose Flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 Cup Sour Cream

1/2 Cup Pecans, chopped

2 Bananas, sliced


Preheat oven to 350°F (175° C). Grease a 9×5 bread pan.

Place raisins and rum in a saucepan. Bring to a boil. Remove from heat and let raisins sit and plump in rum mixture for about 1 hour.

Combine the four, baking soda and salt. Set aside. In a large bowl, mix together the melted butter and sugar. Add the eggs and vanilla and stir until mixed well. Slowly add the flour mixture and stir until batter is smooth.

Gently fold in the sour cream, bananas, pecans and rum raisin mixture.

Spread batter into the prepared loaf pan.

Bake at 350°F for 60 minutes or until a toothpick inserted into the loaf comes out clean. Cool bread in the pan for 10 minutes. Turn out onto wire rack to cool completely.

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