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Banana Cornmeal Bread

The smell of freshly baked banana bread wafting through the kitchen is one that always puts me at ease. There’s nothing like a warm and hearty treat to lift your spirits! If you are gluten-intolerant, this recipe is for you! Swapping flour for cornmeal makes this recipe completely gluten-free (note that it is still best to buy cornmeal specifically labelled “gluten free” because cross-contact can still sometimes occur during manufacturing!). Cornmeal is also high in fibre and antioxidants, and pairs well with the potassium-rich bananas. This bread keeps well in the fridge for a couple of days, making it a perfect breakfast or on-the-go snack to fill you up when you’re busy.

  • Author: Annie Tsang
  • Yield: 1 loaf 1x
  • Diet: Gluten Free


  • 2 bananas, very ripe
  • 2 eggs
  • ¾ cup cornmeal
  • ¼ cup milk
  • 1 tsp vanilla extract
  • ¾ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 2 tbsp maple syrup
  • ¼ cup sliced almonds
  • Brown sugar (optional)


  1. Preheat oven to 350 F.
  2. Mash the bananas with a fork in a large bowl. Add eggs, milk, maple syrup and vanilla extract, mixing until well combined.
  3. Combine cornmeal, baking powder, cinnamon and nutmeg in a separate bowl and mix thoroughly. Add into the wet ingredients and mix again until well combined.
  4. Line a loaf pan with parchment paper (or alternatively, coat the sides in oil or butter to prevent sticking). Pour the mixture into the pan and bake in the oven for 10 minutes.
  5. After ten minutes, sprinkle sliced almonds and brown sugar (optional) on top of the loaf. Place back in the oven for another 10-15 minutes.
  6. To check if it is done baking, place a toothpick or a knife into the center of the loaf. If it comes out clean, it is done!


1 servings is 1/10 of a loaf.


  • Serving Size: 1 serving
  • Calories: 106
  • Sugar: 5.9
  • Sodium: 55mg
  • Fat: 2.4
  • Saturated Fat: 0.5g
  • Trans Fat: 0g
  • Carbohydrates: 18.9g
  • Fiber: 1.3g
  • Protein: 3.1g
  • Cholesterol: 37.5mg

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