Maple Banana Corn Bread


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
  1. Mash bananas in a large bowl.
  2. Add all other ingredients and stir to combine.
  3. 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.



About Amanda Bakes Cakes

Baker. Grad student. Hiker. Crossword puzzler. Trivia junkie.
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