Best 6 Coconut Banana Cornbread Recipes

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Indulge in a tropical twist on a classic Southern staple with our Coconut Banana Cornbread. This delectable treat combines the flavors of coconut, ripe bananas, and sweet cornmeal for a moist and flavorful experience. Whether you prefer a gluten-free or traditional cornbread, we have options to suit your dietary preferences. Discover the perfect balance of sweetness and texture in our carefully curated recipes, ensuring a delightful addition to your brunch, lunch, or dinner table.

Here are our top 6 tried and tested recipes!

BANANA CORNBREAD



Banana Cornbread image

This 3 ingredient banana cornbread recipe is so easy and perfect for a side dish- especially if you don't want to use eggs! It's moist, flavorful, and perfect for dinner.

Provided by NicoleDurham

Categories     Side Dish     Snack

Time 1h5m

Number Of Ingredients 3

1 box Jiffy corn muffin mix (($0.47))
1 ripe Banana (1/2 cup mashed ) (($0.25))
1/2 cup Milk (($0.08))

Steps:

  • Preheat your oven to 350 degrees F and grease an 8x4 loaf pan. Set it aside.
  • In a large mixing bowl whisk together the Jiffy mix, banana, and milk until well combined.
  • Pour the batter into the bread pan and then place it in the oven for about 30 minutes or until a toothpick can be inserted and come out clean.
  • Remove and let cool before serving.

Nutrition Facts : ServingSize 1 slice, Calories 115 kcal, Carbohydrate 20.1 g, Protein 2.2 g, Fat 3 g, SaturatedFat 0.8 g, Cholesterol 0.7 mg, Sodium 273 mg, Fiber 1.9 g, Sugar 2.1 g, UnsaturatedFat 2 g

BANANA-NUT CORN BREAD



Banana-Nut Corn Bread image

A boxed corn bread mix gets a tasty treatment from Janice France of Depauw, Indiana when dressed up with bananas and chopped walnuts. The moist golden loaves are a great addition to a brunch buffet or bake sale.

Provided by Taste of Home

Time 45m

Yield 2 loaves (16 slices each).

Number Of Ingredients 4

2 packages (8-1/2 ounces each) corn bread/muffin mix
1 cup mashed ripe bananas (about 2 medium)
1 cup chopped walnuts
1 cup 2% milk

Steps:

  • In a large bowl, combine all ingredients just until blended. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 65 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 66mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 2g protein.

CORNBREAD MADE WITH COCONUT OIL



Cornbread Made with Coconut Oil image

This cornbread is made with coconut oil because it is healthier than vegetable oil and is said to help raise your good cholesterol. It does not change the taste of the cornbread.

Provided by Texaslady

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 15

Number Of Ingredients 8

2 ½ cups milk
1 ½ cups cornmeal
2 cups all-purpose flour
½ cup white sugar
1 ½ tablespoons baking powder
1 teaspoon salt
2 eggs, beaten
½ cup coconut oil, melted

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  • Stir milk and cornmeal together so the cornmeal is completely wet; let soak for 5 minutes.
  • Stir flour, sugar, baking powder, and salt together in a bowl with a whisk; add cornmeal mixture, eggs, and coconut oil and stir until smooth. Pour the batter into the prepared baking dish.
  • Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes.

Nutrition Facts : Calories 225 calories, Carbohydrate 31 g, Cholesterol 28.1 mg, Fat 9.5 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 7.5 g, Sodium 286.3 mg, Sugar 8.7 g

BANANA CORNBREAD



Banana Cornbread image

Having vegan friends in college forced me to find some recipes that are friendly to their choice if I wanted to entertain. This recipe is delicious whether or not you are vegan. I've made it with almond, rice, soy, and regular milk and they are all very similar to identical in flavor and consistency.

Provided by Shaun Bowen

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 24

Number Of Ingredients 8

2 cups all-purpose flour
2 cups cornmeal
2 cups milk
2 bananas
1 ⅓ cups white sugar
⅔ cup vegetable oil
2 teaspoons baking powder
2 teaspoons salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Combine flour, cornmeal, milk, bananas, sugar, vegetable oil, baking powder, and salt together in a bowl until batter is smooth; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 196 calories, Carbohydrate 31.5 g, Cholesterol 1.6 mg, Fat 6.8 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 1.3 g, Sodium 243.9 mg, Sugar 13.5 g

JAMAICAN COCONUT CORNBREAD



Jamaican Coconut Cornbread image

Cornmeal adds texture and flavor to this bread, as well as being as high in antioxidants as spinach. Using coconut milk makes this bread tender and luscious without adding oil. Vegans can substitute a couple tablespoons of coconut milk for the egg.

Provided by kelly in TO

Categories     Quick Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

1 cup unsweetened dried shredded coconut
1 cup coarse cornmeal
1 cup whole wheat pastry flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup firmly packed brown sugar
1 1/2 cups coconut milk
1 large egg

Steps:

  • Preheat the oven to 300 degrees, oil a 9 by 9 square baking pan and set aside. Spread the coconut on a rimmed baking sheet and bake for 3-5 minutes, then stir, bake for another 3-5 minutes if needed until coconut turns a golden brown. Transfer to a bowl to cool. Raise the temperature of the oven to 400 degrees.
  • In a large bowl, stir together the coconut, cornmeal, pastry flour, baking powder, salt, and brown sugar. Break u pany clumps of brown sugar with your fingers. In a small bowl, whisk the coconut milk and egg. Stir the wet mixture into the dry mixture and transfer to the prepared baking pan, smoothing the top of the batter.Bake for 15-20 minutes or until a toothpick inserted in the cener of the loaf comes out clean. Cool on a rack.

Nutrition Facts : Calories 318.8, Fat 18.1, SaturatedFat 15.1, Cholesterol 26.4, Sodium 330.7, Carbohydrate 36.9, Fiber 5.9, Sugar 11, Protein 6.3

COCONUT BANANA BREAD



Coconut Banana Bread image

White chocolate is the wonderfully different addition to this tropical-tasting bread. The moist slices are so scrumptious, they disappear as soon as I serve them.

Provided by Taste of Home

Time 1h25m

Yield 2 loaves.

Number Of Ingredients 12

1 cup butter, melted
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
2 cups mashed ripe bananas (about 4 medium)
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda
6 ounces white baking chocolate, coarsely chopped
1/2 teaspoon salt
1 cup sweetened shredded coconut
1 cup chopped pecans

Steps:

  • In a bowl, combine butter and sugar; mix well. Add eggs and extracts; beat on high speed until thickened. Stir in bananas. Combine the flour, baking soda and salt; gradually add to banana mixture. Fold in the chocolate, coconut and pecans. Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts :

Tips:

  • Choose ripe bananas. Riper bananas will give your cornbread a sweeter, more pronounced banana flavor.
  • Don't overmix the batter. Overmixing can lead to a tough, dense cornbread. Mix just until the ingredients are combined.
  • Use a well-seasoned cast iron skillet. A well-seasoned cast iron skillet will help to create a crispy, golden crust on your cornbread.
  • Don't overcrowd the pan. If you overcrowd the pan, the cornbread will not cook evenly.
  • Bake the cornbread until a toothpick inserted into the center comes out clean. This will ensure that the cornbread is cooked through.
  • Let the cornbread cool before slicing. This will help to prevent the cornbread from crumbling.

Conclusion:

Coconut banana cornbread is a delicious and easy-to-make treat that is perfect for any occasion. With its moist, tender crumb and sweet, tropical flavor, this cornbread is sure to be a hit with everyone who tries it. So next time you're looking for a new cornbread recipe to try, give coconut banana cornbread a try. You won't be disappointed!

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