Friday, April 11, 2014

Eggless Banana-Nut Corn Bread-

One reason I made this bread was curiosity and the other, I had all the ingredients in the house.

Carol posted this question on a cooking board we both go to. I had a box of cornbread, some frozen banana's that have been in the freezer for months but I didn't have milk so I subbed evaporated milk. I had pecans but didn't want to use them because I wasn't sure if this recipe would work and I didn't want to waste them.

The question was if this bread would rise. I have had experience with using baking powder in older cake mixes. The cornbread mix hadn't expired and I figured I would toss a teaspoon of baking powder in. The recipe didn't call for vanilla and someone on the post suggested adding it so I put in 1/4 teaspoon.

I like a sweet cornbread, this isn't.  I did spread some honey to a slice and it was pretty good.

It's a easy recipe and contains no eggs so I thought someone might want to try it due to it being egg less and it also doesn't have sugar added. I'm sure there is some sugar in the cornbread mix.

It came out a little moist. I think it was the addition of the frozen banana and the evaporated milk. Would use regular milk next time if I make it again and would strain the banana to get the extra liquid out before adding them.

I halved the recipe- the recipe in the link above it the original recipe.


2 packages (8-1/2 ounces each) corn bread/muffin mix( used 1 box Jiffy Cornbread Mix)
1 cup mashed ripe bananas (about 2 medium) ( used two thawed frozen bananas which measured out to 1 cup)
1 cup chopped walnuts ( didn't use)
1 cup milk ( used 1/2 cup - diluted evaporated milk to make up 1/2 cup)
1/4 Tsp. Vanilla- suggested by another person


 Preheat oven to 350 degrees.

In medium size bowl, combine all ingredients just until blended.

 Spoon into two grease 8" X 4"x 2 " loaf pan ( used 2 mini muffin pans- greased)

 Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. ( baked in the mini pans for about 25-30 minutes)

 Cool in pan for 10 minutes on a wire rack.

Remove from pans and place bread back  to the wire racks to cool completely. 


  1. I'm here to report my results.........I remade it the other day. Used 2 Jiffy Cornbread mixes but cut the recipe in half and tried 2 different scenarios with each mix.

    Experiment #1: Used 1 package Jiffy Cornbread mix, 1/2 cup mashed banana, 1/2 cup buttermilk. 1 tsp. vanilla nut extract and 1 tsp. banana extract-baked in (2) greased 5x3-inch loaf pans @ 350 degrees for about 25 minutes or until a cake tester came out clean. Those rose a little but not a nice rounded top.

    Experiment #2: Used 1 package Jiffy Cornbread mix, 1/2 c. mashed banana, 1 large egg cracked into a glass measuring cup and whisked, then I added enough whole milk to reach the 1/2 cup mark. I also added 1 tsp, vanilla nut extract, 1 tsp. banana extract and 1/2 c. finely chopped pecans. Bake @ 350 degrees about 25 minutes or until my cake tester came out clean. The tops of the bread were slightly rounded but not like a regular quick bread.

    Verdict? Taste is good with both-I like the addition of the extracts. The bread with just the buttermilk and banana is a little moister than the one with the egg and the nuts but that one rose higher.

    One thing I will say? The photo Taste of Home has with this bread isn't this recipe-no way does it resemble that bread AT ALL.

    1. Here's the link to the post with some photos I took of both breads in case anyone is interested in seeing what they look like:

  2. Thank you both Carol & Linda. I love Banana Bread. I will try these. I have never heard of Banana extract. So I will see if I can find it also. Hugs to you both.

    1. Dottie- I thought of you when I saw this recipe. It doesn't have extra sugar, only the sugar in the mix. If you have a Walmart near you they carry the banana extract.