Banana Pumpkin Cornbread

Here is a recipe for corn bread with a twist. The added pumpkin and banana increase the nutritional value. This special treat can be prepared as a side dish, breakfast alternative, or dessert.


  • 1 ½ cups all-purpose flour

  • ¾ cups finely ground cornmeal

  • 2 teaspoons baking powder

  • ½ teaspoon fine sea salt

  • ½ cup (1 stick) butter or margarine, softened

  • ½ cup sugar

  • ¾ cup dark brown sugar

  • 3 large eggs

  • 1 ½ cups (2-4 medium) ripe bananas, peeled and mashed

  • ¾ cup canned pure pumpkin purée


1. Preheat oven to 350 F. Spray a 9-by-5-inch loaf pan with nonstick cooking spray

2. In a medium bowl, whisk the flour, cornmeal, baking powder and salt. Set aside.

3. In the bowl of a stand mixer, beat the butter or margarine with the sugar and brown sugar until fluffy and creamy. Add the eggs, one at a time, mixing until incorporated. Add the bananas and pumpkin. Beat until smooth. Slowly mix in the flour mixture just until combined; do not overbeat.

4. Scoop the batter into the prepared loaf pan. Bake for 1 hour 10 minutes. When you insert a toothpick into the center of the loaf, it should come out clean. Let the bread cool in the pan for 10 minutes. Remove from pan and serve warm or cool completely on a wire rack.