This 3 ingredient Jiffy Banana Cornbread recipe is so easy and perfect for a side dish- it's made without eggs too! It's moist, flavorful, and perfect for dinner.
Save This Recipe to Your Inbox
Enter your email and we’ll send this recipe straight to your inbox.
By signing up, you’ll join our email list and can unsubscribe anytime.
We love this easy cornbread recipe because it's so fast and simple to throw together. Thanks to Jiffy we have everything we need except a little binder and liquid. That's where the banana and milk come in. 😉
While this banana bread recipe may not taste like banana bread, it does taste like cornbread. The banana flavor is pretty subtle so you don't have to worry about adding it as a side dish next to chili or something you wouldn't normally eat with bananas.
For more Jiffy cornbread recipes, make sure to check out my Cornbread Tamale Pie, Cornbread Bundt Cake, Jiffy Cornbread With Cake Mix, and Jiffy Jalapeno Cornbread.
Jump to:
⭐⭐⭐⭐⭐ The Buzz From Readers
"Made this in the RV this morning and it was very good! I did use evaporated milk and I added about ¾c of blueberries. Baked in a round cake pan and topped with butter while hot. Delicious and easy on-the-road breakfast!"
- Pauline
💛 Why You'll Love This Recipe
- Snack or side. Enjoy this cornbread banana bread as a snack with honey, bake it into muffins, or serve it as a side dish. There's no wrong way to enjoy it.
- Egg free. Perfect for those avoiding eggs, with an easy swap to dairy free milk if needed. For more egg free ideas, try our Eggless Blueberry Muffins, Eggless Banana Bread, and Chocolate Chip Cookies Without Eggs.
- Easy to make. Just whisk everything together and bake. It's as simple as making Jiffy cornbread, making it a recipe you'll come back to often.
🛒 Ingredients
Ripe banana- A mashed ripe banana will help with the binding of the bread and give it some flavor and moisture. If you have more ripe bananas, try our Banana Playdough, Banana Bread With Strawberries, or Breakfast Banana Split.
Jiffy mix- You'll need a box of Jiffy corn muffin mix as the base of this recipe.
Milk- Use milk (dairy or non-dairy) to help hydrate the batter.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use overripe bananas: Soft bananas add natural sweetness and prevent food waste.
Stick with the basic mix: Jiffy is already budget-friendly and doesn't need extra ingredients.
Skip add-ins if needed: Nuts are optional and can be left out to keep costs low.
🥄 Instructions for Jiffy Banana Cornbread
Step 1: Preheat oven to 350 degrees F and grease an 8x4 bread pan. Set it aside.
Step 2: Add a peeled, ripe banana to a large mixing bowl.
Step 3: Mash with a fork until no large chunks remain.
Step 4: Add in the Jiffy corn muffin mix (just the dry stuff) and milk.
Step 5: Mix together with a whisk until well combined.
Step 6: Pour the batter into your prepared loaf pan.
Step 7: Bake in the oven for 30 minutes or until a toothpick can be inserted and come out clean.
Step 8: Remove and cool before serving.
👩🏻🍳 Expert Tips
- Muffin Variation: This Jiffy Banana Cornbread recipe yields one small loaf, but you can also prepare muffins by following the notes in the recipe card.
- Adjusting Recipe: If doubling the recipe, adjust the bake time accordingly, adding approximately 5-10 minutes. For instance, instead of 30 minutes, baking may take 35-40 minutes.
- Optional Addition: For added texture and flavor, consider incorporating up to ½ cup of chopped nuts, such as walnuts, if desired.
❄️ Storage, Reheating & Make Ahead
Storage: Store Jiffy Banana Cornbread in an airtight container at room temperature for up to 3 days.
Reheating: Warm slices in the microwave for 10-15 seconds or in the oven at 300°F until heated through.
Make Ahead: Bake a day in advance and store tightly covered. Individual slices can also be frozen and thawed before serving.
🥗 Side Dishes or Pairing Ideas
Serve Jiffy Banana Cornbread with butter or honey, alongside chili or soup, or enjoy with coffee or milk for a quick breakfast or snack.
- Slow Cooker Pizza SoupRecipe $14.36 / Serving $1.80
- 5 Ingredient Instant Pot ChiliRecipe $11.26 / Serving $1.88
- Tomato Soup ChiliRecipe $10.48 / Serving $2.62
- Apple Jelly (for Canning)Recipe $7.13/ Half-Pint $1.46
❓ Jiffy Banana Cornbread FAQs
Banana cornbread is a variation of traditional cornbread that includes mashed bananas in the batter. The bananas add sweetness and moisture to the cornbread.
You can make banana corn muffins by dividing this batter of Jiffy cornbread mix with bananas between 6 greased muffin cups and baking for 12-15 minutes or until a toothpick can be inserted and come out clean.
This cornbread should be good for up to 3 days if stored in an airtight container at room temperature. I recommend eating it sooner rather than later so that it tastes fresh and doesn't dry out.
🍽️ More Recipes You'll Love
- Chocolate Orange Banana BreadRecipe $2.62 / Serving $0.26
- Pistachio Banana BreadRecipe $3.41 / Serving $0.34
- Stovetop Banana BreadRecipe $1.64 / Serving $0.21
- Oatmeal Chocolate Chip Banana BreadRecipe $2.69 / Serving $0.27
🐝 If you tried this Jiffy Banana Cornbread, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Jiffy Banana Cornbread
Ingredients
- 1 box Jiffy corn muffin mix - ($0.62)
- 1 ripe banana, mashed (about ½ cup) - ($0.25)
- ½ cup milk - ($0.10)
Instructions
- Preheat and prep. Preheat the oven to 350°F and grease an 8x4-inch loaf pan.
- Mix the batter. In a large bowl, whisk together the corn muffin mix, mashed banana, and milk until smooth and well combined.
- Bake. Pour the batter into the prepared pan and bake for about 30 minutes, until a toothpick inserted comes out clean.
- Cool and serve. Remove from the oven and let cool before slicing and serving.
Notes
- Muffin option. Divide the batter among 6 greased muffin cups and bake for 12 to 15 minutes.
- Doubling. Doubling the recipe increases bake time to about 35 to 40 minutes.
- Add-ins. Up to ½ cup chopped nuts, such as walnuts, can be added if desired.
- Storage. Store in an airtight container at room temperature for up to 3 days.
Nutritional Information
Save This Recipe to Your Inbox
Enter your email and we'll send this recipe straight to your inbox.
By signing up, you'll join our email list and can unsubscribe anytime.
Pauline Jones says
Made this in the RV this morning and it was very good! I did use evaporated milk and I added about 3/4c of blueberries. Baked in a round cake pan and topped with butter while hot. Delicious and easy on-the-road breakfast!
Pancho says
Is it possible to use a different brand mix? I have A gluten-free cornbread mix from Krusteaz and an overripe banana I'd like to use up.
Nicole says
The amount in the box would be different, Jiffy is about half the size of a bigger box.. so you may need 2-3 bananas but i think it'd work fine 🙂
C Cesario says
Hi! The Jiffy Corn Muffin Mix box has instructions as well...so do we add the 1 egg and 1/3 cup of milk to the corn bread mix or omit them and just stick to the 3 ingredients? Please let me know so I can make it soon. Thank you! C. Cesario
Nicole says
You will ONLY need the three ingredients listed on the recipe card. Banana, Milk, and dry packaged mix. 🙂
Colleen Anne says
Doubled it up and made a fantastic MOIST loaf!! I used toasted hazelnuts, and as I had no regular milk, I used almond milk and 1/2 n 1/2. I also added 2 Tblspn of honey to the top after baked. It was AMAZING...