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Banana Cornmeal Cake

Featured in the Honolulu Star-Advertiser on August 11, 2010.



Banana Cornmeal Cake

  • 1/2 cup milk
  • 1 cup margarine, melted
  • 1/2 cup butter, melted
  • 4 eggs, beaten
  • 2 cups mashed bananas
  • 2 teaspoons lemon juice
  • 4 cups all purpose baking mix (such as Bisquick)
  • 1/4 cup yellow cornmeal
  • 2 cups sugar
  • 1/2 teaspoon baking soda


Preheat oven to 350°F. Grease a 13 x 9 x 2-inch baking pan. In a large bowl, combine milk, margarine, butter and eggs. Add bananas and lemon juice. In another bowl, combine buttermilk baking mix, cornmeal, sugar, and baking soda; stir into banana mixture. Pour batter into prepared pan. Bake for 35 minutes or until a wooden pick inserted in center comes out clean. Makes 24 servings.

Approximate Nutrient Analysis per serving:
280 calories, 15 g fat, 5 g saturated fat, 45 mg cholesterol, 400 mg sodium, 35 g carbohydrate, 1 g fiber, 20 g sugar, 3 g protein


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