Is it banana bread? Is it cornbread? Is it baked oatmeal? It’s kind of a crazy (delicious) cross between all three!
I was inspired by this recipe but of course I changed a few things. Still, it was marvelously simple to dump everything in one bowl, transfer it to a loaf pan, and 40 minutes later to have a great treat.
It’s got a nice maple/oatmeal/banana flavor with the wonderful gritty texture of cornbread. I’ve been enjoying it for breakfast with some maple sea salt butter slathered on top, but it’s also a nice dessert with a bit of whipped cream and maybe some berries.
This would be a lovely addition to any pot luck or housewarming, or just a nice treat on a weekend morning, to be enjoyed during the week thereafter.
I’m going to keep this post short and sweet, as I’m experience re-entry to school pains today (!) I think there is good news mixed into my inbox (both electronic and mental) somewhere, but for now all I can sense is the mass amount of unpacking and school work that needs to happen ASAP.
But enough about me, go make this and enjoy!
Maple Banana Corn Bread
- 1 cup oat flour (I made mine by grinding about 1.25 cups quick oats in my blender)
- 1 cup cornmeal
- 1/3 cup maple syrup (don’t tell anybody I used Virginia maple syrup…)
- 3 medium bananas, mashed
- 1 t baking soda
- 1 t baking powder
- 2 T corn starch
- 2 T milk
- Mash bananas in a large bowl.
- Add all other ingredients and stir to combine.
- Pour into a parchment-lined loaf pan and bake at 325 for 40-50 minutes, until a tester comes out clean.
*Note: This loaf will not rise as much as typical banana bread might. It stays pretty flat on top, but still has a wonderful dense but not heavy crumb.