Banana Honey Cornbread

August 27, 2015

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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.

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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!

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Banana Honey Cornbread

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

recipe adapted from: Peas And Crayons

Ingredients:

  • 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

Directions:

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.

Enjoy!

Banana Honey Cornbread brought to you by: Runcible Eats (www.leaandjay.com)

 

 


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