Fat Free Banana Cornbread
Indulge in the wholesome, guilt-free comfort of Fat Free Banana Cornbread, a delightful twist on a classic favorite! This recipe combines the natural sweetness of ripe bananas with the rustic charm of cornmeal, creating a moist and fluffy quick bread that’s completely oil-free and dairy-free. Perfectly balanced with just a hint of maple syrup and vanilla, it’s a naturally sweetened treat that can be enjoyed as breakfast, a snack, or even dessert. With a quick 10-minute prep time and just 25 minutes in the oven, this easy-to-make cornbread is a healthier option that doesn’t skimp on flavor. Serve it warm with a drizzle of additional maple syrup, or enjoy it on its own for a satisfying bite. Whether you’re looking for a vegan baking option or simply a unique take on cornbread, this recipe is a must-try! Keywords: fat-free cornbread, banana cornbread, oil-free baking, vegan cornbread recipe, dairy-free cornbread.
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Recipe Information
Ingredients
- 2 large ripe bananas
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup unsweetened almond milk (or other non-dairy milk)
- 2 tablespoons maple syrup (optional, for added sweetness)
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish or line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas until smooth. You should have around 1 cup of mashed bananas.
Add the unsweetened almond milk, maple syrup (if using), and vanilla extract to the mashed bananas. Stir until evenly combined.
In a separate bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, and salt. Mix well to ensure the leavening agents are evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the batter light.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow the cornbread to cool in the pan for 10 minutes before slicing. Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
1545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3306 mg | 144% | |
| Total Carbohydrate | 340.3 g | 124% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 53.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 392 mg | 30% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1577 mg | 34% | |
*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.
