Banana Cornbread, Vegan, Oil-Free, Gluten-Free

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Whole Food Plant-Based Baking

Baking has never been my favorite. I am a cook all the way. But transitioning to a whole food vegan diet has made baking so much easier!

The reason I love cooking is I can pretty much just throw things together in a pot or skillet and come up with something good. No measuring, no complicated steps, and minimal cleanup. But with baking, it’s a science, so you have to be precise. Plus I was always worried about raw eggs and cross-contamination.

Then I realized that baking is only so precise when you are making traditional baked goods. In general, whole food baking doesn’t really have to be that precise. Using whole grain flours is going to provide a more rustic, hearty texture than anything you might achieve with refined flours and sugars.

This is one of the big reasons baking is precise…to achieve a very precise texture. Once I realized this, I found I could start to play around with baking just as I like to do with cooking. And I no longer have to worry about the cross-contamination. It is very freeing to be able to taste my batters without worry of harmful microorganisms.

Recipe Notes

For this recipe I created a mashup of two of my favorite baked goods: Banana Bread and Cornbread. Just like any cornbread, this recipe can be adjusted to be a sweet treat or a savory snack. Add date sugar, cinnamon, fruits, and maybe even 100 percent chocolate chips for a sweet treat. Or use herbs and spices, peppers, or other veggies to create different savory versions.

Eat this just as it is or serve alongside your favorite chili or stew. It’s delicious both warm or cold. You can even drizzle on some date syrup for a quick breakfast on the go! See exactly how I make it in this week’s video and find the full recipe below.

Banana Cornbread, Vegan, Oil-Free, Gluten-Free
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Banana Cornbread, Vegan, Oil-Free, Gluten-Free

Servings

6-8

servings
Prep time

5

minutes
Cooking time

35

minutes

Ingredients

  • ¾ cup soymilk

  • ½ tablespoon apple cider vinegar

  • 3 very ripe bananas (about 1 cup mashed)

  • 1 tablespoon ground flaxseed

  • 1 cup cornmeal*

  • 1 cup gluten-free rolled oats

  • ½ teaspoon baking soda

  • 2 teaspoons baking powder

Directions

  • Preheat oven to 375 degrees Fahrenheit.
  • Add the cup of rolled oats to a small blender or food processor and pulse into an oat flour. Set aside.
  • Make a vegan buttermilk by mixing the soymilk and apple cider vinegar in a measuring cup, and set aside while you prepare the remaining ingredients.
  • Mash the bananas in a large mixing bowl. Stir the flaxseed into the banana mash.
  • Add the cornmeal, oat flour, baking soda, and baking powder to the mixing bowl.
  • Add the vegan buttermilk (which should now be curdled) to the mixing bowl and mix until everything is just combined.
  • Transfer the batter to an 8 by 11 inch casserole dish and bake for 35 minutes or until evenly browned on top.
  • Serve immediately or store in the refrigerator for up to 4 days.

Notes

  • I used a stone ground cornmeal, so there was a little extra texture to this bread. Regular cornmeal will work as well, and give you a slightly fluffier and more cake-like texture.
  • Make this cornbread sweeter by adding date sugar, cinnamon, or fruit. Make it more savory by adding herbs, spices, or hot peppers.
  • If your bananas are very large, or you’re using frozen and defrosted bananas, you may need to add more oat flour if your batter is too runny.

If you like this recipe, you might also enjoy my Lemon Goji Oat Bake!