Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (160g) yellow cornmeal, preferably stone-ground
  • 1/2 cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup (120ml) milk
  • 1/4 cup (60ml) vegetable oil (or melted unsalted butter)
  • 1 teaspoon vanilla extract
  • 1 cup (about 2 medium) mashed ripe bananas (approx. 240g)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease and flour the baking pan.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the eggs, milk, oil (or melted butter), and vanilla extract.
  4. In a separate bowl, mash the ripe bananas until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix – a few lumps are okay.
  6. Fold in the mashed bananas until evenly distributed.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
  9. Let the cornbread cool in the pan for 10 minutes before slicing and serving.