These Banana Cornbread Muffins were whipped together as a result of a request from my little Adam. For weeks, he had been asking me to make cornbread ~ specifically rosemary cornbread. Since I did not have any fresh rosemary on hand (and let’s be honest…it’s just not the same with dried), I decided to come up with something new. I spotted an overripe banana, got out a pen and a yellow sticky note and started jotting down what became this recipe.
The result is a muffin with a nice balance of banana and cornbread. They are light and fluffy, like any good muffin should be (so more muffin-y than cornbread-y). I made half with a banana slice on top and half without. They look nicer with a slice, but the banana turns brown after a day or so. It still tastes good, but just not as pretty.
Banana Cornbread Muffins
Yields 12 muffins
1 cup cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 ripe banana, mashed (about 1 cup)
1 1/2 cups low fat buttermilk
1/4 cup canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
thin banana slices (optional, for topping)
- Preheat oven to 350 degrees. Line muffin pan with 12 paper liners (or spray with cooking spray). Set aside.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, whisk the banana, buttermilk, oil, eggs, and vanilla until blended.
- Add the banana mixture to the cornmeal mixture and fold until combined.
- Divide batter evenly among muffin cups. Place a slice of banana on top of each muffin. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.