This is my moms recipe. This is the cornbread I grew up with.

Been loving this bread for nearly 60 years. My grandkids call it "stinky-feet bread" because when the loaves are baking, or you're toasting slices (we like it best toasted!), it smells like stinky feet. Toasted slices are very crunchy on the outside, and moist and chewy on the inside. DELICIOUS!!!!! NOT easy to make, but well worth the effort! Our home town bakery used to make this once a week, and throughout the 1950s and 60s my dad was always first in line to buy half a dozen loaves. These days the only way you're likely to experience this delicious bread is to bake it yourself.

Corn bread originated in the frontier era in the U.S., when food was scarce and so corn flour was mixed with flour.This is very hearty and satisfying with the sweetness of the corn.Make sure to bake immediately after mixing the mixture with the dry ingredients. If time lapses before baking, the baking soda won't function well and the bread won't rise. Recipe by pogue

Me and my mom started this from a cornbread recipe in a magazine. My mom wanted less wheat and diary in the recipe, so she switched the all-purpose flour to almond flour and milk to almond milk. The result was a delicious cake-like cornbread with a mellow flavor and sweet ting. Don't miss it!

I don't really like cornbread but this is not regular corn bread this is sweet, spicy and moist like cake. I love it and I will be cooking it again:)

If your bananas are going "bad" time to bake "banana bread", dry fruits that I used in here are optional you can sub. With others. My baking time was 1 hour 15 minutes. so watch your cake after 1 hour baking, if needed bake more. Good luck if you want to make "the glaze" ,recipe is on my ( pumpkin carrot cake) recipe.

A family recipe from Jamaica, this Banana Bread is more like a cake.Super easy to double to make a large cake, but make sure your baking dish isn't too deep, or it won't cook all the way through.I like to pour Cinnamon Sugar on top before baking to add a sweet crunchy crust.

I helped my mom make this when I was a kid.

Rice flour and oat bran soak up the extra moisture in this flavor packed dessert bread.To make sure the bananas are smooth and not lumpy, mash first. Then add to mixing bowl and whisk at low speed for 60 seconds.To make your own buttermilk, add 1 tbsp lemon juice to 1 cup milk, set for 5 minutes.

When I was young, my grandma used to always bake banana bread for us, and we'd eat a slice for breakfast every morning before school. Now that I'm older, I've found myself frequenting coffee shops in the morning, searching for the sweet smell of fresh baked banana bread. On most day, a slice is not difficult to find, but every once in a while, my go to spot sells out before I can reach it. For those days, I've started baking my own.Banana bread is very simple to make, and this recipe is very straightforward, though I've added my own twist by baking the bananas with sugar first to add a little caramelization and bring out the banana's aroma.Hope you enjoy!

This is not my original recipe. Found it on Pinterest. Only changes I made was I swapped half the shredded cheddar cheese with shredded smoked gouda cheese and I used fresh jalapenos. Makes this 10 times better. I promise.

You can also add some chocolate chips, walnuts. For the cream cheese frosting just click the list of my favorirte.