Jiffy Banana Cornbread: Quick, Egg-Free Comfort Food Delight

This Jiffy Banana Cornbread is a quick and easy egg-free recipe that delights with its simplicity and flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 box Jiffy Corn Muffin Mix Acts as the base for the cornbread, providing structure and flavor.
2 medium Ripe Bananas Provides natural sweetness and moisture; overripe bananas yield the best flavor and texture.
1 cup Milk Hydrates the batter for a moist texture; any type of milk can be used.

Optional Add-Ins

1/2 cup Chopped Nuts Add extra texture and flavor.

Equipment

8x4-inch loaf pan
mixing bowl
spatula
Whisk

Method

Step-by-Step Instructions for Jiffy Banana Cornbread

Preheat your oven to 350°F (175°C) and grease an 8x4-inch loaf pan.
In a mixing bowl, mash the ripe banana until smooth and creamy.
Add Jiffy Corn Muffin Mix and milk to the mashed banana, then mix until fully combined.
Pour the batter into the prepared loaf pan, filling it about 3/4 full.
Bake for approximately 30 minutes or until the top is lightly golden and a toothpick comes out clean.
Let cool for about 10 minutes in the pan, then transfer to a wire rack to cool completely.
Slice and serve warm with butter or honey.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 35gProtein: 2gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 330mgPotassium: 120mgFiber: 1gSugar: 7gVitamin C: 10mgCalcium: 6mgIron: 6mg

Notes

Use overripe bananas for the best flavor. Be careful not to over-mix the batter.

Tried this recipe?

Let us know how it was!