Bourbon Banana Cornbread with Frank Campanella

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Издатель Jun 2, 2026

Bourbon Banana Cornbread

https://bearmountainbbq.com/blogs/recipes/bourbon-banana-cornbread

Sweet, rich, caramelized, and kissed with wood fired flavor, this Bourbon Banana Cornbread from Bear Mountain ambassador Frank Campanella turns simple cornbread into a sticky, golden dessert. Buttery brown sugar bananas line the bottom, soft cornbread bakes on top, and the whole thing flips into a show stopping finish.

Bear Mountain Red, White, and BBQ Pellets add a subtle smoky layer that balances the sweetness and makes every bite crave worthy.

Recipe by Bear Mountain ambassador Frank Campanella.

Prep: 15 minutes

Cook Time: 40 minutes

Rest Time: 30 minutes

Serves: 6–8

Ingredients

Bear Mountain BBQ Red, White, and BBQ Pellets

Banana Base

6 bananas

1 stick butter

⅓ cup brown sugar

2 oz bourbon, optional but recommended

Cornbread

1 box cornbread mix

1 egg

½ cup evaporated milk

2 TBSP mayonnaise

¼ cup brown sugar

Steps

1. In a bowl, combine cornbread mix, egg, evaporated milk, mayonnaise, and brown sugar. Mix until just combined.
2. Peel bananas and slice lengthwise so they lay flat.
3. Melt butter in a pan over medium heat, stir in brown sugar, and cook until bubbling and caramelized. Remove from heat and stir in bourbon if using.
4. Lay bananas across the bottom of the pan, then pour cornbread batter evenly over the top.
5. Preheat your smoker to 350°F using Bear Mountain Red, White, and BBQ Pellets. Smoke for about 40 minutes, or until the cornbread is set.
6. Remove and let rest for 30 minutes.
7. Carefully invert onto a cutting board or serving tray so the caramelized bananas are on top.
8. Slice and serve as is, or top with vanilla ice cream, caramel drizzle, and an extra splash of bourbon.

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