The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below… Vegan White Chocolate Valentine’s Truffles -1 package @emmysorganics Dark Cacao Coconut Cookies -1/4 cup (65g) almond or peanut butter -1/3 cup (60g) dark chocolate chips, melted -Pinch of salt -1/2 tsp vanilla extract -8oz vegan white chocolate. -Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy! #veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie! Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️ Crust -2 cups almonds (or nuts of choice) -1/2 cup cocoa powder -1/2 tsp salt -1/4 cup coconut oil Filling -12oz unsweetened chocolate, melted -3 cups non-dairy milk -1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!) Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides. Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy! https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
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vegan, gluten-free, cakes & breads, easy, sweet · December 4, 2015

Maple Cornmeal Banana Bread

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Maple Cornmeal Banana Bread - FeastingonFruit.com

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.

Maple Cornmeal Banana Bread - FeastingonFruit.comMaple Cornmeal Banana Bread - FeastingonFruit.comMaple Cornmeal Banana Bread - FeastingonFruit.com

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.

Maple Cornmeal Banana Bread - FeastingonFruit.comMaple Cornmeal Banana Bread - FeastingonFruit.com

Maple Cornmeal Banana Bread - FeastingonFruit.comMaple Cornmeal Banana Bread - FeastingonFruit.com

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 - FeastingonFruit.comMaple Cornmeal Banana Bread - FeastingonFruit.com

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Maple Cornmeal Banana Bread

★★★★★ 4.7 from 15 reviews
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
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Ingredients

Scale
  • 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.

Instructions

  1. Preheat the oven to 325F.
  2. Combine all the ingredients in a large mixing bowl. Mix.
  3. Pour into a loaf pan that is lightly oiled or lined with parchment paper.
  4. Bake for 45-50 mins at 325F.
  5. Let it cool before removing from the pan, slicing, and eating.

Did you make this recipe?

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Maple Cornmeal Banana Bread - FeastingonFruit.com

Or for a banana bread with the classic texture -> Sweet-Topped Banana Bread

Sweet-Topped Banana Bread - FeastingonFruit.com

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In: vegan, gluten-free, cakes & breads, easy, sweet · Tagged: banana, cornmeal, baking, oat flour, maple syrup

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Comments

  1. Rebecca @ Strength and Sunshine says

    December 4, 2015 at 3:55 pm

    I like your impromptu baking 😉 I love cornbread too and I will always love banana bread! The only thing my mom would “bake” often (although it was just the pIlsbury mix) still fantastic! I always loved coming downstairs and finding her mashing up ripe bananas with a fork in a plastic cereal bowl and the mix on the counter <3
    OMYUMYUM!

    Reply
    • [email protected] says

      December 4, 2015 at 8:29 pm

      Any dish that evokes childhood memories like that is a keeper 4 life! Banana bread is actually something my mom rarely made because she is a banana hater. But it’s like the easiest quick bread there is, I love it!!

      Reply
  2. Leah M @ love me, feed me says

    December 4, 2015 at 5:06 pm

    Hellllloooooooo banana bread of my dreams! I loooove cornmeal in my baked goods, why have I never thought to put it in banana bread?! So much yes!

    Reply
    • [email protected] says

      December 4, 2015 at 8:28 pm

      The cornmeal I used was from the same bag that I bought many months ago to make your Blood Orange Polenta Cake actually. You can tell how often I use it haha! It was your cake that made me realize how wonderful it is in sweets, mmmm just love it!

      Reply
  3. Bethany @ Athletic Avocado says

    December 4, 2015 at 6:18 pm

    Ive been cravvvvinnnggg a warm hunk of cornbread for a few weeks now and still haven’t gotten my fix! Banana bread is always good, but when its paired with cornbread, its golden! Great recipe 🙂

    Reply
    • [email protected] says

      December 4, 2015 at 8:25 pm

      Before this I was seriously craving cornbread too! Something about it is so cozy and satisfying. This totally hit the cornbread spot for me, and used up some of the gazillions of bananas I had haha 😀

      Reply
  4. michelle @ Boards&Knives says

    December 4, 2015 at 7:46 pm

    Look at those slices! This banana bread looks absolutely perfect.

    Reply
    • [email protected] says

      December 4, 2015 at 8:22 pm

      Thanks Michelle! It was so hard not stealing a taste while doing these photos, but I think it would’ve bene too obvious if one of the slices was missing 🙂

      Reply
      • MaisK says

        April 10, 2017 at 12:32 pm

        Hi! No butter or oil in this recipe? Sounds too good to be true!

        Reply
        • Natalie says

          April 10, 2017 at 1:31 pm

          Nope, none necessary! The bananas keep it very moist naturally. Enjoy 🙂

          Reply
  5. Anjali @ Vegetarian Gastronomy says

    December 4, 2015 at 7:48 pm

    Again!! Love this recipe…i have a huge bag of cornmeal ready to be opened and used! Can I sub something for the tapioca? I think i may have ran out…if not, i’m definitely going to go get some to make this as well! Looks and sounds delicious!

    Reply
    • [email protected] says

      December 4, 2015 at 8:21 pm

      Oh perfect, a yummy use for all that cornmeal! And you can just leave the tapioca out. It makes for a slightly better texture, but it will still be fine without!

      Reply
  6. Harriet Emily says

    December 4, 2015 at 10:17 pm

    Wowwwwww.!!! And as I said on your instagram earlier – OMG!! This cake is my idea of heaven. I adore banana cake, especially when there’s maple syrup involved! This cake looks perfect Natalie! So moist! I definitely need to try this!

    ★★★★★

    Reply
    • [email protected] says

      December 5, 2015 at 2:49 am

      Maple syrup and nanas, amazing right! Don’t know why I haven’t tried that before, seems so obvious. Thank you Harriet, you are so sweet!

      Reply
  7. Mandy says

    December 5, 2015 at 1:15 am

    Ok, this is easily the best sounding banana bread ever! And I love the pecan topping. So much YUM!!! Your food porn of an IG post yesterday was so epic that I have it permanently engraved in my brain! ?? As soon as our bananas ripen, I’m making this for my family.

    Reply
    • [email protected] says

      December 5, 2015 at 2:53 am

      Haha thank you Mandy. Well I can’t get the thought of Mint Choco Chip body butter out of my head, so we’re even 😀 I’m in that waiting for bananas to ripen boat with you right now…watched bananas never seem to ripen! And yes I actually used nuts, crazy right!? I think this is probably the first appearance pecans have ever made on here, but they were the perfect crunchy compliment 🙂

      Reply
  8. The Vegan 8 says

    December 5, 2015 at 8:22 pm

    Looks fantastic Natalie and such a wonderful idea to do as a cornbread! SO funny, I make my cornbread with oat flour and tapioca too! I bet the cornmeal gives this banana bread amazing flavor and texture and I love the look of it too, not too mushy like most banana breads I’ve seen! Love the wonderful color and of course, the pecans on top. I put pecan flour IN my cornbread too for moisture! This is a fabulous recipe girl!

    Reply
    • [email protected] says

      December 5, 2015 at 8:29 pm

      Thank you Brandi! I think it was your Thanksgiving roundup with your cornbread included that planted the cornbread craving in my head, because I made this the day after Thanksgiving haha! But of course I had to throw fruit in there. The cornmeal makes for such a non-mushy texture, it’s fantastic! And I highly doubt you are a banana bread fan, so thank you for your sweet comment anyways 🙂

      Reply
  9. Lucie says

    December 9, 2015 at 7:50 pm

    I love how the lack of some ingredient makes you improvise and ends up in creating something awesome! It happens to me all too often as well 😀 (except for that one time where the attempted pancakes turned into unidentifiable mixture of half burnt, half raw goo but that’s another story) I love how comforting and homey this loaf looks, that’s totally holiday themed if you ask me 🙂

    ★★★★★

    Reply
    • [email protected] says

      December 10, 2015 at 2:42 am

      Bahahahaha! I have totally had moments just like that pancake scenario! My poor disposal has seen some pretty freaky things that I’m not always sure were actually edible 😀 But in general, improvising is awesome as a creativity spark!

      Reply
  10. Audrey @ Unconventional Baker says

    December 27, 2015 at 6:19 am

    What a golden beauty! Love it. The texture looks spot on too. I’m super impressed with the short ingredients list too — I mean, not surprising coming from you of course :), but surprising that it looks so perfect with such minimalist contents. Gorgeous loaf <3

    I actually picked up some corn flour on a whim a little while back, hoping to make something corny — like corn bread 😀 — but had to lay it aside and focus on the grain-free recipes for the book. Now you made me want to get into that bag more than ever 🙂

    Reply
    • [email protected] says

      December 27, 2015 at 5:35 pm

      I have looked through your book multiple times now and watched all the videos, but it didn’t hit me until you just said it that the entire thing is grain free (yes I know it says that on the cover haha). Pretty amazing! Especially with that yummy cookie/bar section 🙂 But on a completely different note, yes please do make something corny soon! You weren’t able to eat corn for a while right? Well since you can now, all the more reason! This loaf reminded me of how much I love cornbread and the flavor of cornmeal in baking. And the short ingredients was purely a happy accident 🙂

      Reply
  11. hamta says

    December 28, 2015 at 7:54 pm

    thank u for sharing these recepies….i have a auestion
    if i don’t use maple syrup or coconut suger in the recepies then what happen ??

    Reply
  12. Diana says

    January 6, 2016 at 2:09 pm

    I had bookmarked the recipe when I saw it on your blog but got motivated to make it after reading @besolful Mandy’s December Favorites! So glad I did! The house smelled fantastic and the bread turned out perfect! I couldn’t wait for it to cool! I had mine drizzled with almond butter and more maple syrup while my husband went the classic route and ate it with vegan butter. I love one bowl baking and this couldn’t have been easier! Delicious!

    Reply
    • [email protected] says

      January 6, 2016 at 10:57 pm

      Thank you so very much for trying it Diana, I was so happy to see your post on Instagram this morning <3 Mandy's favorites posts and photos are very convincing, she always makes me want to try at least 3 or 4 different recipes! I think I need to follow your lead on toppings though, that sounds amazing. As soon as my bananas ripen I'm going to make it again to try that!

      Reply
  13. Melissa says

    January 28, 2016 at 5:06 pm

    This looks great and I’m really curious to try it. Could I sub cornstarch for the tapioca starch? That’s what I typically have on hand.

    Reply
    • [email protected] says

      January 28, 2016 at 5:59 pm

      Thanks Melissa, I’m so glad you are want to try it! And yep cornstarch will be fine. Enjoy 🙂

      Reply
  14. Poppy Booth says

    January 31, 2016 at 11:08 am

    I just made this bread and followed the instructions exactly and it came out soooo good! My husband loved it too, definitely going into my “favorites” folder. Thanks for a delicious, easy recipe (the best kind!) Off to scour your website for other sweet things to make 🙂

    ★★★★★

    Reply
    • [email protected] says

      January 31, 2016 at 6:02 pm

      That is fantastic to hear! Thank you for trying it, and I’m so excited that you love it too <3

      Reply
  15. Estee says

    February 9, 2016 at 1:21 am

    Since i just made bkack besn aoup, I thought corn bread. Is this too sweet for soup and corn bread? If so, whst can I fo to adjust yo make it more corn bread like? Thanks
    -Estee

    Reply
    • Estee says

      February 9, 2016 at 1:22 am

      Sorry for typos..stupid phone.

      Reply
      • [email protected] says

        February 9, 2016 at 1:25 am

        No worries 🙂 Yep, probably too sweet for soup as is, but if you replace the maple syrup with more non-dairy milk I think it would be great with soup! You might consider adding a bit of salt too to make it more savory.

        Reply
        • Estee says

          February 9, 2016 at 1:31 am

          Thank you. I will try that and report back.

          Reply
  16. Frida says

    April 9, 2016 at 5:48 pm

    This look so yummy!
    Is it possible to use cornflour insted of cornmeal?
    Hopefully it works, if not I’m going hunting for cornmeal right away 😛

    Reply
    • Natalie says

      April 10, 2016 at 12:41 am

      I haven’t tried it, but it works with all oat flour so I think cornflour will be fine. It won’t have the same texture obviously, but it should still be yummy 🙂

      Reply
  17. Marie says

    February 8, 2017 at 12:40 am

    Would this still bake if I didn’t use baking powder or baking soda?

    Reply
    • Natalie says

      February 8, 2017 at 12:42 am

      Hi Marie! Without baking powder or soda it will not rise at all, making the texture really dense–I don’t recommend it. Sorry!

      Reply
  18. Mary says

    March 28, 2017 at 12:48 pm

    How should I store this bread?

    Reply
    • Natalie says

      March 28, 2017 at 12:52 pm

      In an airtight container or bag in the refrigerator will keep it fresh the longest. After about 3-4 days though it really does dry out significantly so it really is best eaten within the first few days of making it 🙂

      Reply
  19. Ally says

    April 2, 2017 at 10:49 am

    hi there! this is just the recipe i was looking for (: beautiful! i had a load of über-ripe bananas so i’m looking to make quite a few bakes with them. could i also put this mix into muffin tins? if so, would you have any recommendations on adjusting the cooking time? cheers!

    ★★★★★

    Reply
    • Natalie says

      April 2, 2017 at 11:54 am

      Sure you could definitely bake this in a muffin pan! As muffins, they will probably take around 25 minutes to bake and you can bump the oven temperature up to 350F. Enjoy!

      Reply
  20. Larissa says

    November 3, 2017 at 12:55 pm

    Hi can sub dates for maple syrup? Thanks!

    ★★★★★

    Reply
    • Natalie says

      November 3, 2017 at 3:59 pm

      Hi Larissa! I haven’t tried this one with dates and I worry it would throw off the texture, but you could try it. You could also try reducing or omitting the maple syrup and replacing with more non-dairy milk and just let the natural banana sweetness be the only sweetener 🙂

      Reply
      • Larissa says

        November 3, 2017 at 4:23 pm

        I see.. so I’ll put 1/3 cup of plant milk instead of maple syrup.. how can I sub flax seeds for tapioca starch? Looking into making this for thanksgiving but I gotta try it first…. Thank u soooo much for your help 😊

        ★★★★★

        Reply
        • Natalie says

          November 3, 2017 at 5:33 pm

          Yep, so it will be approximately 1/2 cup milk total. You can try subbing 2 tbsp flax instead of the tapioca starch but that will affect the texture and it may make it a bit more crumbly. Again, without testing it myself it’s hard to predict what affect any changes may have, but those are my best recommendations 🙂

          Reply
          • Larissa says

            November 3, 2017 at 9:54 pm

            Thank u so much for your advice.. I’ll update u with my experiment 😊

            ★★★★★

          • Natalie says

            November 4, 2017 at 9:08 am

            Best of luck!

  21. Carmen says

    November 19, 2017 at 6:40 am

    The best banana bread I‘ve ever baked!!! Thank you so much for this recepe!!!

    ★★★★★

    Reply
    • Natalie says

      November 19, 2017 at 8:12 am

      Woohooo!!! Now that’s what I love to hear, I am SO happy as a success🤗 Thanks for the good news Carmen, and enjoy the rest of the loaf!

      Reply
  22. Denise J says

    January 31, 2018 at 2:00 pm

    Hi Natalie:
    Thanks for sharing your banana bread recipe!
    I added cinnamon and vanilla bean powder to the batter. My husband said, “best banana bread ever” – so, this is a keeper! ! ☺️ Wicked awesome and….. so easy!! What’s not to love?

    ★★★★★

    Reply
    • Natalie says

      January 31, 2018 at 11:15 pm

      Woohoo!! I am so happy to hear you both liked it🤗 I love the cornmeal in this one, just a slightly different texture but SO yummy. And always yes to cinnamon + vanilla😋 Thanks for the feedback Denise!

      Reply
  23. Krystal Frazier says

    June 15, 2018 at 4:02 pm

    Hi Natalie,

    Thanks for this recipe. I’m very eager to try it. Do you imagine shredded coconut would work fine in the batter and sprinkled on top? Also without the cornstarch/tapioca do you think it’ll be more crumbly? Should I add more milk? I saw you told another commenter that it would be “fine” without that addition, but I’m wondering what the difference in texture might be, especially since I’m using a cornmeal with medium coarseness. Thanks!

    Reply
    • Natalie says

      June 15, 2018 at 6:14 pm

      Hi Krystal! I think adding in some shredded coconut in or on top would be delish. As long as it’s only like a 1/2 cup or less shouldn’t affect the other measurements. And yes, without the starch it will be more crumbly so I recommend it if possible! Happy baking😊

      Reply
      • Krystal says

        June 16, 2018 at 12:45 am

        Dear Natalie,

        Thanks for such a quick reply. I got the tapioca starch and all the other listed ingredients. My husband loves hot food so I added lots of cayenne, some ginger and cinnamon and a few haberneros in addition to the coconut. I also topped it off with a Father’s Day message written in chocolate chips. I just hope it’s not too dry with all the added spies. Maybe I should have added a flax egg, but we’ll see. It looks pretty yummy out of the oven and he’ll try it in the morning. Thanks for sharing this recipe!

        Reply
        • Natalie says

          June 16, 2018 at 9:19 am

          Whoa I am so curious to hear how it tastes and what he things. This sounds like the most unique lost of banana bread, I never would’ve thought to add the spices but the sweet + spicy combo is totally a thing. I hope it’s a delicious success, keep me updated🤗

          Reply
  24. Charity says

    June 18, 2018 at 3:56 pm

    I made these with chocolate chips, in “cupcake” form, and they were delicious! I had a picky 4 year old over for a month, who would not eat much of anything… but he ate 7 of these over two days. Win! Thank you for helping make our party a success. 🙂

    ★★★★★

    Reply
    • Natalie says

      June 18, 2018 at 8:55 pm

      Chocolate chip cornmeal banana bread cupcakes–that sounds AMAZING! What a yummy idea, I never would’ve thought of cornbread with chocolate but it sounds like a delicious contrast😋 Aww yay! That makes me so so happy that your son loved and devoured them too🤗🤗 Thank you for the feedback Charity!

      Reply
  25. A says

    December 27, 2018 at 1:31 pm

    If I don’t have any oat flour or oats on hand, could I sub the oat flour with almond flour by any chance? will it affect the texture and taste?

    Thanks!

    Reply
    • Natalie says

      December 28, 2018 at 9:51 am

      Oat flour won’t work here, it doesn’t sub 1-for-1 for oat since it’s much higher in fat and therefore makes things MUCH more moist. Quinoa or buckwheat flour would work though if you have either of those!

      Reply