oven-baked, corn-cake

Today turned into such a relaxing + long day.  That doesn’t happen often, so I tried to soak it up as best as possible.  My morning started with breakfast, then an intense + refreshing workout.  I cleaned around the house a bit, and met some good friends for coffee.  Then I lazed on the couch [a rarity], caught up on some TV with the huz, and watched the much-needed rain, fall.

I even had time to do a little baking. 

When I posted about the banana cornbread cake the other day, one reader was curious if it can be made in the oven.  I was excited to see numerous comments, from those of you who have tried + love this recipe. 

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I knew it could be turned into a baked-oven recipe, but had to test it out myself.

2 bowls?  I attempted a vegan + gluten free version as well.

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It’s almost the exact same recipe, but has a little less liquid, and I divided the batter up into 3 muffin tins.  [Pouring into 3 tins works with my buckwheat bakes as well!]

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Vegan, gluten-free baking is extremely difficult!  This attempt ended up being quite delicious.  It was doughy + corny, but not quite where I want it just yet.  I want it a bit more cake like.  I think next time I will try adding plain ground flax meal, instead of a flax-egg.

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The gluten free version turned out really well!

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A moist, fluffy, hint of banana, golden corn flavored, slightly crunchy breakfast muffin.

The best part is,  you can eat all three! 

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Nutrition Information for all three muffins:

[calculated from caloriecount.com]


Perfect for breakfast, with a little peanut butter spread on top.

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Or maybe you want to smash them a bit, and top with butter + maple syrup.

Or drizzle with honey?

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Banana Corncake Muffins [yields 3 muffins]

  • 2T oat flour
  • 1T coarse ground cornmeal
  • 3T masa harina
  • 1/2 banana
  • 1/4t baking powder
  • 1 large egg
  • 2T milk
  • pinch of salt
  1. Preheat your oven to 350* and grease a muffin tin.
  2. In a small bowl, mash the banana until egg-like.
  3. Whisk the egg in to combine.
  4. Add the flour, cornmeal, masa harina, baking powder, milk and salt.
  5. Whisk/stir, until just combined.
  6. Pour into the muffin tins and bake 24-28min. [mine took 25min @375* for the high altitude adjustment]

The vegan + gf version need another trial or 2.  Hopefully will have this recipe to share soon!  They were tasty, but I want to try a few other things out first. 

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So there you have it.  A oven-baked, banana cornbread cake!

These will make your Monday morning a wee bit better.