Jiffy Banana Cornbread
This 3 ingredient banana cornbread recipe is so easy and perfect for a side dish- especially if you don't want to use eggs! Jiffy Banana Cornbread is moist, flavorful, and perfect for dinner.
Servings: 10 slices
Calories: 115kcal
Cost: Recipe $0.97 / Serving $0.10
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.
Nutrition
Serving: 1slice | Calories: 115kcal | Carbohydrates: 20.1g | Protein: 2.2g | Fat: 3g | Saturated Fat: 0.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.6g | Cholesterol: 0.7mg | Sodium: 273mg | Potassium: 88.6mg | Fiber: 1.9g | Sugar: 2.1g | Vitamin A: 2IU | Vitamin C: 1.1mg | Calcium: 29.3mg | Iron: 0.2mg
