Banana Cornbread

Banana Cornbread: Hye Thyme Cafe


Once again, I found myself faced with overripe bananas.  As much as I love a good Banana Bread, something different was called for, so I decided to try a Banana Cornbread for a change. I wasn’t sure how corn and banana would pair, but it turned out to be a good choice. I’m (almost) looking forward to more overripe bananas now so I can play around with different options for add-ins.

INGREDIENTS :
1/2 c butter (1 stick), softened
1 c sugar
3 eggs
1 1/2 c milk
1 t vanilla
2 1/2 c flour
1 c cornmeal
1/2 t salt
2 t baking soda
2 med bananas, mashed

  1. Cream together the butter and sugar until light and fluffy
  2. In one bowl, beat together the eggs, milk, and vanilla
  3. In a second bowl, whisk together the flour, cornmeal, salt, and baking soda with a fork
  4. Alternate adding the egg mixture and the flour mixture to the butter/sugar, a little at a time until incorporated
  5. Peel the bananas into the bowl the cornmeal mixture came out of and mash with that same fork, then blend into the batter
  6. Pour into sprayed 13×9″ pan
  7. Bake at 400 for about 25″ until toothpick inserted into center comes out clean

Banana Cornbread: Hye Thyme CafeBanana Cornbread: Hye Thyme Cafe










Banana Cornbread: Hye Thyme Cafe

Banana Cornbread: Hye Thyme Cafe



Banana Cornbread: Hye Thyme Cafe
Banana Cornbread: Hye Thyme Cafe
Banana Cornbread: Hye Thyme Cafe