My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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wait a minute


Hold it.

Before you go making this morning’s cornbread muffin-cake, you might want to check this out first.  If you’re looking for more of a traditional cornbread flavor, that post is for you.  If you’re hesitant to eat straight up cornbread for breakfast, this post is for you.

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All of my buckwheat bakes use 1/2 smashed banana.  For the first version of this, I wanted to keep it more traditional.  Plus, the thought of banana + cornbread wasn’t doing it for me.

But this morning it was.

(2 of 6)

I thought I would experiment with banana.

And light.

This photo has no light bounce,  The previous photo, taken at the same angle does.  You still get some shadow in the first, but it’s more dramatic in the 2nd.

Okay, back to the bake. 

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I can’t even tell you what adding 1/2 banana to this recipe did.  It sweetened it slightly, gave it a slight banana flavor, and made the consistency like cake.  You still get the cornbread flavor, but with a little more breakfast-like twist.  Although I have no problem eating traditional cornbread for breakfast.  But next time, hold the beans. ;)

(4 of 6)

It was fluffier than the previous version and I was also able to eliminate the oil, without sacrificing moisture.  Truth is, I forgot to add the 1/2T melted coconut oil.  I’m sure it would be a great addition, but it’s not needed.

I ate this straight up, with maple cinnamon almond butter spread over top.  With every single bite, my taste buds broke into a little song + dance.  I wanted another one, immediately after. 

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Before sitting down, I noticed the bottle of honey was staring me down.

Only one way to fix that!

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Banana Cornbread Cake

  • 2T raw buckwheat flour [ground from raw buckwheat groats]
  • 1T raw buckwheat groats
  • 3T corn flour
  • 4T 2% milk [or nut milk]
  • 1T chia seeds
  • 1/2 banana, mashed
  • pinch of salt
  • 1/4t baking powder
  • 1 large egg
  1. In a bowl, mash the banana until very wet.
  2. Whisk together egg + 4T milk.
  3. Whisk in all dry ingredients until just combined.  [If it seems too thick, add 1T more of milk.  Should be muffin batter consistency.]
  4. Grease a bowl and empty batter into bowl and smooth out.
  5. Microwave for 1min 30sec – 1min 45sec.
  6. Carefully tip out of the bowl [will be hot!] onto a plate and top away.  Or top + eat right out of the bowl.

*Check the original version for tips on substitutions, etc.

Weekend mission!  Make this bake!


Reader Comments (52)

its so funny the cake looks like some delicious custard from the photograph!

cake or custard I'm jealous and need to learn to take more than 4 min to make bfast so I cant try all these wonderful ideas! :)

ahh this sounds amazing and im totally not a fan of cornbread! Love the addition of honey :)

April 8, 2011 | Unregistered Commenterkate@ahealthypassion

it's so pretty and looks so wholesome and filling. yum! and the honey!

April 8, 2011 | Unregistered Commenterlauren @ spiced plate

Yum! I am wondering, will you fill us in on how long these keep you full? I'd imagine awhile since you are incorporating the buckwheat...

April 8, 2011 | Unregistered CommenterCourtney

Hey Ashley, quick question. I found buckwheat groats in the bulk bins at Whole Foods. Are they the same as raw buckwheat groats or do I find them in another place? They didn't specifically state raw so I wasn't sure. Thanks!

April 8, 2011 | Unregistered CommenterAmelia

Banana cornbread looks great! I love the shadows in the photos, for some reason I like them :) Maybe a little dramatic or something, haha

April 8, 2011 | Unregistered CommenterPure2raw Twins

You probably found the right thing! Are they light in a little yellow/green/gray looking? If they're dark brown/red you got toasted buckwheat [aka Kasha]. If you got the ligther colored, that is raw buckwheat!

April 8, 2011 | Unregistered CommenterAshley


April 8, 2011 | Unregistered CommenterAshley

Custard! How funny....mmmm, custard. :)

April 8, 2011 | Unregistered CommenterAshley

Yay, then I found them! They are the yellow/green/gray ones. I am going to stop off and pick some up so I can finally try one of these bakes! :)

April 8, 2011 | Unregistered CommenterAmelia

YUM-- i will SO be making this over the weekend. I promise to do my hw assignment, hehe. Although I might try the first version first, as i'm going to use it in a savory way served with chili bbq beans and avocado. Although banana cornbread on the side would be pretty dang awesome, as well. I'll be trying this version, too! Coconut butter atop, maybe? :)

April 8, 2011 | Unregistered CommenterNamaste Gurl

You are kiiiillin' me Smalls!!!! This looks crazy good!

P.S. I promise to never call you Smalls again, it just felt right at the time. < 3

April 8, 2011 | Unregistered CommenterAshley

Coconut butter FOR sure!!!

April 8, 2011 | Unregistered CommenterAshley

I looooove cornbread. Im going to have to look for cornbread flour to make this!

April 8, 2011 | Unregistered CommenterJulie

Naturally sweet... love it! I think this would definitely be more my style. Thanks for posting both versions!

Oooo honey and cornbread = match made in heaven.

love the shot with the honey in it...heaven!

I just need buckwheat and chia seeds. Yeah, that'll be easy to fix at 9 pm on a Friday night in Podunk, Oregon...

April 8, 2011 | Unregistered CommenterMama Pea

Yes...yes you do!!

April 9, 2011 | Unregistered CommenterAshley

That looks quite tasty! Especially with the dollop of honey on top. Thanks for the reminder than you can make these in the microwave, btw. I've been eyeing your buckwheat bakes for a while, but keep putting off trying them because of the power needed to preheat my tiny Japanese oven.. it seems a bit of a waste for just one or two meals under current circumstances. But microwave seems doable!

Now this is something I would enjoy. Love the flavor of cornbread!

April 9, 2011 | Unregistered CommenterFallon

and of course you've done it again ;-)

went and bought corn flour to use instead of coarse cornmeal, and I FINALLY found raw buckwheat groats... can't wait to make this bake with it!

April 9, 2011 | Unregistered CommenterChrista

I can attest to the fact that coconut butter is fabulous on the traditional bake!

April 9, 2011 | Unregistered CommenterChrista

OOoooh, exciting!!!

April 9, 2011 | Unregistered CommenterAshley

Yes! You're welcome...hope you enjoy them!

April 9, 2011 | Unregistered CommenterAshley

I LOVE cornbread - this looks fantastic! I can't seem to be able to find raw buckwheat but I'll figure something out because I need to make this recipe. In all my cornbread experiments in the past, I've done really well adding canned pumpkin, which acts much like the banana does here.

Yes! I bet pumpkin would be a great sub. Maybe about 2-3T worth? my previous post, on the original microwave cornbread recipe, I posted a bunch of buckwheat substitutions. You could definitely use millet flour, by grinding raw millet and the same goes for using oat groats and making oat flour. Both would work and I'm sure that using all corn flour would as well...might need to adjust the liquids slightly, but I'm not positive. :)

April 9, 2011 | Unregistered CommenterAshley

[...] BESSSST breakfast evvva: Ashley’s Banana Cornbread Bake. Made with a flax egg. Make this ASAP. It’s [...]

[...] say that I am only slightly obsessed with Ashley’s banana cornbread bake would be an understatement. I’ve eaten it 5 days in a row now!! It is that good. Oatmeal [...]

April 14, 2011 | Unregistered CommenterWIAW « Veggie Monster

Hwy! So I really really want to nmake this but I'm GF! Do you have an idea for what to subsitute for the buckwheat?

April 14, 2011 | Unregistered Commentercarlee

Hi Carlee. Buckwheat is actually GF. :)

April 14, 2011 | Unregistered CommenterAshley

ahh! REALLY? Saweet! I mean buck-"wheat"! ya just would'nt think so but now that I think about that I have been told that!

April 14, 2011 | Unregistered Commentercarlee

This looks so yummy! I bet some chocolate on top of it would be great too. (This is more my kinda thang instead of the one with the beans)

April 18, 2011 | Unregistered Commentersaravixen

[...] (I’ll post about it one of these days!) and fell a little bit in love. So when I saw her cornbread twist for the microwave, I wanted to try [...]

I've been intrigued by your buckwheat bakes for the past few weeks now (ever since I found your blog) and I made this one last night and LOVED it. I think it's going to replace my usual oats, fruit, and pb. Only subs I made were to use 1T corn flour and 2T chickpea flour instead of 3T of just the corn flour, and I used millet for my whole, unprocessed grain. Added a dash of cinnamon too, but that's about it. I wrapped it up, took it work, and ate it with warm almond milk poured on top, and some cherries and bananas (and pb, of course). It was phenomenal. Thanks for sharing such a great idea!

May 6, 2011 | Unregistered CommenterAmanda

That's such an awesome idea! Why have I never thought of something like this!? Good thing I have your blog to inspire me :)

July 5, 2011 | Unregistered CommenterCait's Plate

Yes that will be my weekend mission! I love your buckwheat bakes!

July 5, 2011 | Unregistered CommenterLindsey

Just finished freaking delish! :)

July 5, 2011 | Unregistered CommenterAshley

This is just the recipe that I need! I have some buckwheat flour lying around but haven't everytime I've used it in recipes they just flop. Can't wait to try these :)

August 13, 2011 | Unregistered CommenterRebekah

Any suggestions on how to cook this w/o a microwave?? Sounds amazing but we don't have a microwave.

August 13, 2011 | Unregistered CommenterJennifer

I have a trial in the oven as we speak!

August 14, 2011 | Unregistered CommenterAshley

Good luck! My experience with buckwheat flour wasn't the tasted really strong + roasted. If you don't like the flavor, make sure to try grinding your own [in a blender] from raw groats. Raw buckwheat flour is where it's at! :)

August 14, 2011 | Unregistered CommenterAshley

I just tried this for lunch today, topped with a little maple cinnamon almond butter, and it was amazing! I can't wait to try your new oven-baked version.
Your creativity has inspired me - I'm thinking I might try making a savory cornbread bake with red peppers, onion, jalepenos, and broiled cheddar cheese on top!

August 16, 2011 | Unregistered CommenterKerry

Ooooh, your cornbread bake idea sounds amazing!!! :)

August 16, 2011 | Unregistered CommenterAshley

I just made the corncake this morning! I've been having different things for breakfast pretty much every morning lately. Whatever I'm in the mood for, or something I've been wanting to make :) I enjoyed this, and I think next time I make it I'm going to add some fruits... maybe dried ones or fresh dates?... or even fresh blueberries?! I wonder how that would taste! Only one way to find out ;)


August 30, 2011 | Unregistered CommenterKatharina

Agreed! I just made it for the first time this morning and halfway through "coconut butter!" jumped into my mind, and it was delicious :D

August 30, 2011 | Unregistered CommenterKatharina

Glad you liked it!! I love it with butter + honey...yumm I'm sure it would be good with dried fruits as well!

August 30, 2011 | Unregistered CommenterAshley

[...] recipe from Ashley, a banana cornbread cake and if I remember correctly I just made the creature blob by simply mixing Greek yogurt, a bit of [...]

[...] cabinets than myself.Eggnog Breakfast Bakeby Gina MatsoukasInspired by Edible Perspective’s Banana Cornbread BakePrep Time: 5 minutesCook Time: 2 minutes/**/A great way to use up holiday eggnog!Ingredients (serves [...]

December 27, 2011 | Unregistered CommenterEggnog breakfast bake

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