Plant-Based Banana Cornbread - Secretsfrommyapron

READY IN: 35mins

2 (8 1/2ounce) boxesvegetarian Jiffy cornbread mix

1 ripe banana

²⁄₃ cupunsweetened almond milk

2tablespoonsvegetable oil

Serving Size: 1 (69) g

Servings Per Recipe:9

Calories: 262.6

Calories from Fat 86 g 33 %

Total Fat 9.6 g 14 %

Saturated Fat 2.1 g 10 %

Cholesterol 1.1 mg 0 %

Sodium 596.1 mg 24 %

Total Carbohydrate40.3 g 13 %

Dietary Fiber 3.8 g 15 %

Sugars 1.6 g 6 %

Protein 3.9 g 7 %

Preheat oven to 400 degrees.

Mash banana with a fork in a bowl.

Empty contents of cornbread mix into the bowl.

Add almond milk.

Add vegetable oil.

Mix ingredients until well combined. Batter will be slightly lumpy.

Spray an 8×8 baking dish will cooking spray (you can also use muffin tin).

Empty batter into the baking dish.

Place baking dish in preheated oven for 20 minutes. (Oven times may vary) I like mine a little darker, so I baked it for 30 minutes.