Banana Walnut Cornbread

Banana Walnut Cornbread

dakota kelly 14

"This delicious breakfast cornbread is loaded with bananas and nuts and keeps well in the fridge. I use a food processor to puree the ingredients."

Ingredients 1 h {{adjustedServings}} servings 381 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 41.2g
  • 13%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
  2. Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
  3. Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan.
  4. Bake in preheated oven for 40 to 50 minutes, or until brown on top.
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Reviews 36

  1. 40 Ratings


I didn't find it necessary to mix the ingredients in a food processor. I just omitted the sliced banana at the end, and mashed and mixed the 3 bananas and the wet ingredients all together with a whisk. I paid attention to the reviews of this recipe that complained of "crumbliness;" so I added an egg along with the wet ingredients, and mine did not turn out crumbly at all. Additional changes I made include almonds instead of walnuts, and I added a teaspoon of salt. It's yummy!


Great recipe! I only made this once, but made these substitutions: 2 large squirts maple syrup rather than honey 3 T sour cream (since people said it was dry) 3/4 c cornmeal and 1/4c brown sugar (since people said it wasn't sweet enough) Very tasty! My egg-allergic son could also eat it - yeah!


Pretty good, but not very sweet. Good for a healthy snack or breakfast.