Banana Cornmeal Cake with Cinnamon
A wonderfully moist and fragrant cake made with fine cornmeal and ripe bananas that caramelize beautifully on top during baking. Dusted with cinnamon, this easy one-pan bake fills your kitchen with an irresistible aroma. Perfect for snack time or a comforting family dessert any day of the week.
🛒 Ingredients
40 servings
- 2 cups fine cornmeal
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 1/4 cups whole milk
- 4 eggs
- 1 teaspoon salt
- 1 tablespoon baking powder
- 4 ripe bananas
- Ground cinnamon, to taste
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Directions
- 1
Preheat your oven to 400°F (200°C) and thoroughly grease a large rectangular baking pan, about 40 cm (16 inches).
- 2
In a blender or with an electric mixer, combine the cornmeal, sugar, oil, milk, eggs, and salt until smooth and lump-free. Add the baking powder last and blend briefly.
- 3
Pour the batter into the prepared pan and spread evenly with a spatula.
- 4
Peel the bananas and slice them in half lengthwise. Gently press them into the batter with the cut side facing down — this is the secret to a beautiful golden, caramelized finish.
- 5
Sprinkle cinnamon generously over the entire surface and bake for 30 to 35 minutes, or until deep golden and a toothpick inserted in the center comes out clean. Cool slightly before slicing.
💡 Chef's Tip
Use very ripe bananas with blackened skins for maximum natural sweetness and a softer texture. You can also swap the milk for coconut milk for a tropical twist.
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