My Signature Banana Cornbread

banana cornbread

with honey caramelized walnuts & salted honey butter

Ingredients:

For the honey caramelized walnuts:

•    1 tablespoon unsalted butter

• 3 tablespoons honey

•    1 teaspoon cinnamon  

•    1 cup walnuts, roughly chopped 

For the banana cornbread:

• 1 1/4 cups cake flour (can sub all-purpose flour) 

• 1 cup yellow cornmeal

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/2 cup (1 stick) unsalted butter, softened 

• 3/4 cup packed golden or dark brown sugar

• 2 large eggs, at room temperature

• 1/3 cup sour cream (or yogurt)

• 3 large ripe bananas

• 1 teaspoon vanilla extract

• 1 cup honey glazed walnuts, roughly chopped

For the salted honey butter:

• 1/4 cup softened unsalted butter (can use salted butter and omit flakey salt)

• 1 tablespoon honey 

• Flaky salt 

Preparation:

For the honey glazed walnuts:

1. Line a baking sheet with parchment. Melt butter in a saucepan over medium heat.

2. Add the honey and cinnamon and stir until bubbling.

3. Add in the chopped walnuts and stir to coat. Pour onto the prepared sheet.

4. Spread in an even layer and cool (can put in fridge or freezer). Once cooled chop the walnuts into small pieces.

For the banana cornbread:

1. Preheat oven to 325°F.. Grease a 9×5-inch loaf pan (you can sprinkle some cornmeal on the bottom too) Set aside.

2. Mix the flour, yellow cornmeal, cinnamon, salt, and baking soda together in a medium bowl.

3. In a small bowl, mash the bananas with a fork (if you want chunks of banana in your banana bread mash less here).

4. In a large bowl, using a whisk or electric mixer, beat the butter and brown sugar together smooth, about 2 minutes. 

5. Add the eggs one at a time, mixing fully after each addition. Beat in the sour cream, mashed bananas, and vanilla extract until combined. 

6. Fold the dry ingredients into the wet ingredients with a spatula until no flour remains. Don't over-mix here. 

7. Fold in the chopped honey caramelized walnuts.

8. Pour the batter into the greased pan and bake for 40-50 minutes. Check the bread half way through, if the top is brown, loosely cover the top with aluminum foil.

9. Remove from the oven and allow the bread to cool completely in the pan.

For the salted honey butter:

1. Mix the softened butter & honey (once spread on the bread top with flaky salt)

10. Enjoy! (The banana bread will last at room temperature for 2 days or in the refrigerator for 1 week)