Whole-Wheat Banana Cornbread + The Secret to Perfectly-Baked Bread

Earth Day is coming up in just two weeks, so I decided to take my Sunday to make the most of what I had in my kitchen, including spotted bananas. The result truly turned (almost) trash into treasure!


I’ll let you in on the big bread secret first, then get on with the recipe. Have you ever had a loaf of bread stick to your loaf pan stronger than Kimye sticks to the Hollywood spotlight? This is especially common in low-fat recipes, so next time you’re trying one, give this trick a try.

Line your pan win a foil “sling,” then top with a spritz on nonstick spray.


Add your batter and bake…


Pull by the sling’s edges to release the bread from the pan and voila! You’re left with a nearly spotless dish to wash and a flawless baked treat. Not a crumb is wasted. How eco-friendly! :)

Back to the recipe itself: I adore banana bread and cornbread, so why not combine the two? These smart slices contain no refined grains, no butter and no sugar, if you use Stevia in the Raw like I did here. The bananas, Greek yogurt and cornmeal add natural sweetness and make this bread so moist, taste testers will never guess that it’s basically fat-free. Be sure to serve the pieces with banana coins to those who love the flavor of the fruit. The topping adds a big fruity punch!

This recipe is so delicious that I’m inspired to try other twists. Carrot Cake Cornbread? Maple Banana Cornbread? Peanut Butter Banana Cornbread? The options are endless—and will likely appear in future posts!

Whole-Wheat Banana Cornbread

Whole-Wheat Banana Cornbread, adapted from Food.com

  • 1 cup stevia (or sugar), plus 1 teaspoon for topping
  • 1/4 cup egg whites
  • 1 teaspoon vanilla
  • 1 cup whole-wheat flour
  • 1/2 cup stone-ground cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 bananas
  • 1 6-ounce container 0% vanilla Greek yogurt
  • 1/4 cup unsweetened vanilla almond milk
  1. Preheat oven to 350°.
  2. Mix together stevia, egg whites and vanilla.
  3. Add flour, cornmeal, baking powder, cinnamon and salt to wet ingredients.
  4. Mash 1 1/2 of the bananas and thinly slice the other half into coins.
  5. Stir mashed bananas, yogurt and milk into batter.
  6. Pour batter into a foil-lined loaf pan and top with banana coins. Sprinkle the bananas with a pinch of stevia.
  7. Bake for about 40 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  8. Slice into 12 pieces and freeze if you’re unable to finish the bread within a couple days. Reheat individual slices in the microwave for 60 seconds, flipping halfway through.

Nutrition information per slice (1/12th of loaf): 85 calories, .5 g fat, 20 mg sodium, 17 g carbohydrate, 2 g fiber, 4 g sugar, 4 g protein

What’s your favorite way to “go green”?

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