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Maple Cornmeal Banana Bread

Maple Cornmeal Banana Bread

In our house, bananas vanish as soon as we bring them home from the grocery store. We all love making peanut butter and banana sandwiches, smoothies, fruit salads… there are few things we don’t put bananas in.

I actually don’t mind because bananas are a great source of vitamins and minerals. Bananas are also essential for maintaining a healthy heart and, especially, blood pressure. Occasionally, a stray banana or two ends up blackened in the fruit bowl before anyone notices. It’s easy to want to throw them away, but the secret is that any baked goods with banana taste much better when bananas are past ripe. Plus, frozen bananas take only a few minutes to thaw on the countertop.

With those overripe bananas, one of the favorites in our house is maple cornmeal banana bread.  Plus, this recipe only uses a third of a cup of maple syrup and bananas, so it’s naturally sweetened. It’s an easy way to sneak in a healthy snack for my boys (and husband)! You can make this recipe a couple different ways, in a cupcake tin or loaf pan, whatever your family loves most.




Recipe adapted slightly from Feasting on Fruit

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As a mom who cares about eating good food and knowing the farmer who grew my food, I want to help other families to nourish your families with good, traceable, sustainable food.


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