Banana Cornbread

Banana bread and cornbread combine for a loaf with a dense crumb and delightful texture. We used a red dent cornmeal, but white or yellow can be used, too.

Banana Cornbread
Yields: 1 (9×5-Inch) Loaf
  • 1 cup medium-grind cornmeal*
  • ¾ cup firmly packed dark brown sugar
  • ⅔ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cups mashed very ripe banana (about 4 medium bananas)
  • ⅓ cup unsalted butter, melted
  • ¼ cup sour cream, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup chopped pecans
  • Pecan Cornmeal Streusel (recipe follows)
Pecan Cornmeal Streusel
  • ½ cup medium-grind cornmeal*
  • ¼ cup firmly packed dark brown sugar
  • ¼ cup chopped pecans
  • 2 tablespoons unsalted butter, melted
  1. Preheat oven to 325°. Line a 9×5-inch loaf pan with parchment paper, letting excess extend over sides of pan.
  2. In a medium bowl, whisk together cornmeal, brown sugar, flour, cinnamon, baking soda, and salt. In a large bowl, whisk together mashed banana, melted butter, sour cream, eggs, and vanilla. Fold cornmeal mixture into banana mixture just until combined. Fold in pecans. Spoon batter into prepared pan. Top with Pecan Cornmeal Streusel.
  3. Bake for 30 minutes. Cover with foil, and bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes more. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack.
Pecan Cornmeal Streusel
  1. In a medium bowl, stir together cornmeal, brown sugar, and pecans. Add melted butter, and stir with a fork until combined. Freeze until ready to use.
*We used Wade’s Mill Bloody Butcher Cornmeal.