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Banana Corn Bread

Banana Corn Bread

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Makes 1 loaf.
By Dennis W. Viau; an original recipe.

Back when I was in college I came up with the recipe for this quick bread as a way of combining three kinds of bread that I like—corn bread, wheat bread, and banana bread. It was also a way of using sour milk that hadn’t completely turned bad or old bananas that were too ripe and soft to eat plain. I still use this same recipe. It is very easy to make.


Dry Ingredients:
2/3 cup (3.3 oz./94g) white flour
2/3 cup (3.2 oz./91g) whole wheat flour
2/3 cup (3.4 oz./96g) yellow corn meal
2/3 cup (4.8 oz./136g) sugar
½ teaspoon salt
2 teaspoons baking powder
½ cup (2.2 oz./62g) chopped nuts (optional)
Wet Ingredients:
1 cup mashed bananas (about 2 medium bananas)
½ cup milk
1/3 cup butter; melted
2 eggs
1 tablespoon lemon juice
½ cup (2.2 oz./62g) chopped nuts


Heat oven to 350°F (175°C).

In a large bowl combine all the dry ingredients. In a smaller bowl combine all the wet ingredients. Lemon juice is optional. It will add a slightly tangy flavor to the bread. Mix the wet ingredients before adding the lemon juice, as it will curdle the milk when the two combine.

Add the wet ingredients to the dry ingredients and mix only until just blended. In the last part of the blending, add the optional nuts, if using, and stir into the batter.

Pour into a greased 9x5x3-inch (23x13x8-cm) loaf pan. Bake 50 to 60 minutes or until a tooth pick inserted in the center comes out clean. I prefer to test with a digital thermometer. When the bread reaches as internal temperature of 195 to 205°F (90 to 96°C), it is done.

Cool in the pan on a rack for 5 to 10 minutes. Remove from the pan and cool completely on a rack.

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