I love a nice, coarse, dense cornbread. Josh is more of a cakey, floury cornbread fan. We’ve seen and tried a lot of recipes for a sweet breakfasty cornbread and both of us were yet to be impressed. I set out to make a sweet cornbread loaf to have for breakfast last week and found myself making two version to satisfy both of our picky cornbread requirements. Luckily, this bread comes together so fast and easy that I wasn’t bothered to make two.
This cornbread has FOUR different kinds of fruit and is gluten free, naturally sweetened, and vegan – talk about a nutritious breakfast! In my coarser version, I used almond meal with the cornmeal. Almond meal is slightly course like cornmeal is and resulted in an amazing texture. In Josh’s version, the almond meal was swapped out for oat flour which helped make it soft and cakey. Feel free to mix and match the flours, any flour should turn out so long as you watch the baking time.
The pictures are of the coarse cornbread. The extra cornmeal resulted in a beautiful yellow color that we couldn’t resist taking pictures of. Look at the color of those berries just popping next to the cornmeal! I left the cornbread covered on the counter and it stayed fresh all week.
Preheat the oven to 350° and grease a standard sized loaf pan.
Whisk together the dry ingredients (cornmeal through salt). Almond flour has a tendency to clump, so be sure to break all of them up.
Mash up the banana, and mix together with syrup, applesauce, and almond milk.
Combine wet with dry and mix until just combined. Add the berries and stir to distribute.
Pour the batter into the prepared pan and bake for 45 – 60 minutes. The very middle might not be fully set when the edges begin to brown. I turned my oven off and let the loaf sit in the often for about 20 minutes while it cooled. If you don’t use almond meal, this step will likely not be necessary.