July 6, 2014

Banana Cornbread with Cinnamon Creamed Honey

I had this awesome idea in my head. . . Banana Cornbread.

I really wanted some Pumpkin Cornbread, but to most people, it isn't pumpkin season and it seemed more "Summery" to try a banana version.  

This is a beautiful marriage between two of my favorites, Banana Bread and Cornbread.  It has the texture of cornbread, but the flavor of banana bread.  And - it is so moist.

Plus, sometimes we just need something new to try with our over-ripe bananas.
I was going to serve it with Cinnamon Honey Butter, but I forgot to get the butter out to soften, so I grabbed the Creamed Honey out of the pantry instead.

Awesome decision :)
Have you ever had a Creamed Honey and Peanut Butter Sandwich before?  You should make one for yourself (or your kids) and you will be in for a real treat.

Creamed honey can be found by the regular honey, jam and peanut butter in your grocery store.  


This would also be AMAZING smothered in:

I have made mini muffins and regular cornbread with this recipe and I love both.  Mini muffins are a lot easier to pack in lunches, but I like a big, thick slice of regular cornbread on a Sunday afternoon!  
Banana Cornbread  
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 c. cornmeal
1 c. all-purpose flour
1 Tbl. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. brown sugar, packed
1 c. mashed banana (around 2 large or 3 small)
2 eggs
1/4 c. milk
1/4 c. canola oil
1 tsp. vanilla

Preheat oven to 400 degrees.  In a medium bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, nutmeg and brown sugar; set aside.  In a separate bowl, whisk together the mashed banana, eggs, milk, oil and vanilla.  Pour into dry ingredients and stir together until just combined.  Pour batter into a greased 8x8-inch baking dish and bake for 30 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.

Or divide batter evenly between a mini muffin tin.  Bake at 375 degrees for 8 minutes or until top springs back when lightly touched.  Makes: 48 mini muffins.  

Cinnamon Creamed Honey
1/2 c. creamed honey
1/2 - 1 tsp. cinnamon, to taste

Stir together creamed honey and 1/2 teaspoon of cinnamon until well combined.  Taste and add more cinnamon, if needed.  Store at room temperature.  

Linked up at Weekend Potluck!

18 comments:

  1. Such a wonderful combination of flavors! Pinning to my Bread board. =)

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  2. Very nice banana cornbread :) something I haven't tired before :D

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    1. It is unique, but very delicious!

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  3. Jenn, love this share!! I had to make a special folder just for you and your treats xoxo I have to keep moderation in mind lol, keep them coming :)

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    1. Ha ha . . . you are awesome! Thanks.

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  4. Is there a substitute for creamed honey?

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    1. Hi Donna! Since the creamed honey is just to drizzle on top, you can always just drizzle it with regular honey or cinnamon honey butter would be delicious.

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  5. Awesome idea! I've been craving pumpkin goodies and almost made pumpkin donuts the other day. Hehe.
    Tina from www.tinaschic.com

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    1. mmm . . . a pumpkin donut sounds fabulous!

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  6. This looks amazing! I have never tried creamy honey.. it sounds amazing as well! I want the whole thing. :)

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  7. This looks delicious! I've never thought of using cornbread as something sweet. Great idea!

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    Replies
    1. That is funny, because I never eat savory cornbread. Only sweet!

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  8. What a great combination! It looks amazing!

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  9. Mine came out more of a banana nut bread color, yet, it tastes amazing!! I pour some batter, then added rum and banana liqueur soaked bananas, then poured the remaining batter on top!!

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