You’ve heard of vegan banana pancakes, but what about vegan banana corn cakes? The sweet, yet savory treat that’s great any time of day.
Still not convinced? What if Jack Johnson sang about them? 😉
These vegan banana corn cakes are easy to make and perfect for babies and parents, alike. Parents who are doing BLW can cut them into slices, making it easier for baby to pick up and bite. Serve them with black beans for a savory snack or syrup for a special weekday breakfast.
This recipe makes 10-12 corn cakes, depending on your preferred size. Our family always finishes the plate. However, they freeze well for up to a month. You can toast them to your preference from frozen.
Adding bananas makes them perfectly sweet without needing to add additional sweeteners. If eating for breakfast or a sweet treat, try adding coconut flakes.
Baby likes hers with coconut black beans and kiwi. She ate two cakes and another serving of beans. The fruit always goes first.
Mom and dad like them by themselves, but also paired with coconut black beans and rice for dinner.
Did your family enjoy these vegan banana corn cakes? Tell me in the comments below.
Vegan Banana Corn Cakes
- 3 bananas, mashed
- 1 cup yellow cornmeal
- 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 cup unsweetened apple sauce
- 2 tbsp full-fat coconut milk
- 2 tbsp coconut oil
- 1/4 tsp cinnamon
- 1/4 tsp chili powder
- Mash bananas in a bowl with a fork.
- Add coconut milk and apple sauce to bananas. Set aside.
- In a separate bowl, combine corn meal, all purpose flour, baking powder, cinnamon, and chili powder.
- Add dry ingredients to wet ingredients. Mixture should be slightly lumpy.
- Heat 1 tbsp of coconut oil in skillet.
- Scoop 1/8 cup of batter onto skillet. Let sit until bubbles form, then flip.
- Add additional coconut oil for frying as needed.