No gingerbread spices or peppermint flavor. No green and red toppings or holiday shapes. This loaf isn’t particularly holiday-themed, but a warm slice of sweet crumbly banana bread is cozy and cheerful always.
If you follow me on Instagram, you may have seen this crazy snack stack. The ice cream, toppings, and molasses sort of stole the spotlight there, but let’s talk about the base. That is a slice of Maple Cornmeal Banana Bread. And that is the product of a late night impromptu baking experiment.
The oat flour bag was nearly empty. The blender was too wet for flour grinding. So I stirred half oat flour, half cornmeal into the bowl of batter. The result? A unique variation on banana bread with a wonderful coarse texture and a subtle cornbread flavor.
The maple makes it sweet. The banana makes it familiar. And the cornmeal makes it a little something special.
I flip-flopped multiple times between calling this cornmeal banana bread or banana cornbread, but I think it is more banana than corn. And the loaf shape may have swayed me too…
Maple Cornmeal Banana Bread
- 1 cup oat flour
- 1 cup cornmeal
- 1/3 cup maple syrup
- 3 very ripe bananas mashed
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsps tapioca starch can sub cornstarch
- 2 tbsps non-dairy milk
- Optional: chopped pecans for sprinkling on top.
Preheat the oven to 325F.
Combine all the ingredients in a large mixing bowl. Mix.
Pour into a loaf pan that is lightly oiled or lined with parchment paper.
Bake for 45-50 mins at 325F.
Let it cool before removing from the pan, slicing, and eating.
Or for a banana bread with the classic texture -> Sweet-Topped Banana Bread