How to make blueberry banana cornbread

Super easy healthier version of regular cornbread., especially for those who are lactose intolerant. To make this completely vegan, use a different sugar in place of the raw honey.


Peel the banana and mash it well with your hands into a bowl. If you're prissy, use a fork.

After the banana is well mashed, start to fork in the Jiffy mix, a little at a time until it's all well combined. Add in your honey or sweetener of choice here as well and mix until combined.

Next, stir in the coconut milk a bit at a time until well combined.

If your blueberries are fresh, roughly chop and add or just toss them in there. Life is about options ya know? My berries were frozen. I tossed them in my blender for a minute then added them in.

Pour everything into a 9x9 pan coated in coconut oil. Then, stick in an oven preheated to 400 degrees for 15-20 minutes or until lightly golden brown on top and toothpick comes out clean.

Turned out moist and amazing. Husband approved!

Just wanted to say thank you so much for coming and checking out my recipe! I hope that you enjoy it and this no typing thing on here is pretty cool!

  • Box of Jiffy cornbread mix
  • 1/3 cup of coconut milk
  • 1 medium sized banana
  • 12 blueberries
  • A TBSP of RAW honey