Sweet Banana Cornbread

4.94 from 16 votes

This heavenly sweet banana cornbread recipe is moist and delicious, with maple syrup baked right in and topped with pecans.

Prep Time7

Cook Time25

Cooling Time1

Total Time1 32

Course: Breads

Cuisine: Southern

Servings: slices

Calories: 202kcal

Preheat your oven to 400 degrees F. Grease your pan with vegetable shortening or baking spray.
In a medium mixing bowl, whisk together the mashed bananas, vegetable oil or butter, buttermilk, maple syrup, brown sugar, eggs, and vanilla until everything is homogenous and smooth.
2 overripe bananas, 2 tablespoon vegetable oil, 1 cup buttermilk, ¼ cup maple syrup, ⅓ cup brown sugar, 2 large eggs, 2 teaspoon vanilla extract
In a separate large bowl, whisk together the cornmeal, flour, baking soda, baking powder, cinnamon, and salt.
1 cup coarse cornmeal, 1 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 teaspoon ground cinnamon, ½ teaspoon kosher salt
Pour the wet ingredients into the bowl of dry ingredients and use a silicone baking spatula to mix everything together until it becomes just combined. Don't overmix.
Pour the batter into the prepared pan, then sprinkle the pecans all over the top.
½ cup roasted pecans
Bake the maple banana cornbread for 25-30 minutes, until a toothpick or cake tester poked in the center comes out clean with a few crumbs.
Let the cornbread cool for 15-30 minutes, then remove from the pan and let it cool completely on a wire rack until room temperature.
Slice and serve with softened butter or a cup of milk! Keep on the counter in an airtight container for 3 days.

Swap the buttermilk for sour cream, to keep that tangy flavor and moistness.
If you're not a fan of the banana nut bread vibe, omit the pecans completely.
Coconut oil or avocado oil can be used instead of butter/vegetable oil!
Parchment paper gives extra protection so your cornbread releases easily from the pan. Give it some extra to hang from the sides so you can lift it right out!
Always use fresh baking powder! Baking powder (and baking soda) have a lifespan of about 6 months, and then their leavening power dies down and becomes unreliable. Label your baking powder and soda with a date and replace every 6 months for the best baked goods.