Cornmeal Banana Bread Healthier
Elevate your banana bread game with this healthier twist on a classic—Cornmeal Banana Bread! This wholesome recipe combines the natural sweetness of ripe bananas and honey with the hearty texture of whole wheat flour and cornmeal for a subtly rustic loaf that's as nourishing as it is delicious. Enhanced with unsweetened applesauce and creamy Greek yogurt, this banana bread stays moist while cutting back on added oils. A touch of ground cinnamon adds warmth, while optional walnuts or pecans bring a delightful crunch to every bite. Perfect for breakfast, snacking, or dessert, this easy-to-make recipe bakes up beautifully in under an hour, offering a satisfying guilt-free treat your whole family will enjoy. Plus, it freezes wonderfully for make-ahead convenience!
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Recipe Information
Ingredients
- 3 medium Ripe bananas
- 0.5 cup Unsweetened applesauce
- 0.25 cup Honey
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Whole wheat flour
- 0.75 cup Cornmeal
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Greek yogurt
- 0.5 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
In a large mixing bowl, mash the ripe bananas until smooth. Add the applesauce, honey, eggs, and vanilla extract. Whisk together until well combined.
In a separate bowl, combine the whole wheat flour, cornmeal, baking soda, baking powder, cinnamon, and salt. Mix well to distribute the dry ingredients evenly.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix to avoid a dense texture.
Fold in the Greek yogurt until incorporated. If using, gently fold in the chopped walnuts or pecans at this stage.
Pour the batter into the prepared loaf pan, smoothing the surface with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing.
Slice and serve as a hearty breakfast, snack, or dessert. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 2279 mg | 99% | |
| Total Carbohydrate | 345.5 g | 126% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 111.1 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2494 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
