Maple Banana Bread
Equipment
- 2 Mixing bowls
- 1 9x5-inch loaf pan
- 1 Whisk
- 1 Wooden spoon
- 1 Rubber spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Cooling rack
- 1 Fork or potato masher
Ingredients
- 3 medium ripe bananas mashed
- 120 milliliter pure maple syrup
- 100 gram granulated sugar
- 80 milliliter vegetable oil
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 3 gram baking powder
- 3 gram fine salt
- 3 gram ground cinnamon optional
- 60 milliliter milk any type
- 60 gram chopped walnuts optional
- 30 milliliter pure maple syrup for brushing optional
Instructions
- Preheat the oven to 175°C and lightly grease or line the 9x5-inch loaf pan with parchment paper.
- In a mixing bowl mash the bananas with a fork until mostly smooth with a few small lumps.
- Whisk the mashed bananas with maple syrup, sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In a separate mixing bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
- Add the dry ingredients to the wet ingredients and gently stir with a wooden spoon just until no dry streaks of flour remain.
- Stir in the milk until the batter is smooth, then fold in the chopped walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top with a rubber spatula.
- Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Transfer the pan to a cooling rack and let the bread rest in the pan for 10 minutes.
- If desired brush the top with the additional maple syrup while warm, then remove the loaf from the pan and cool for at least 5 minutes more before slicing and serving.
Notes
For best results, use very ripe bananas with lots of brown spots for maximum sweetness and moisture, and avoid overmixing the batter to keep the crumb tender. If the top is browning too quickly, loosely tent the loaf with foil for the last 10 to 15 minutes of baking. Letting the bread cool before slicing helps it set and prevents crumbling, and the flavor actually deepens by the next day. You can swap walnuts for pecans or chocolate chips, and leftover slices freeze well when wrapped tightly and stored in an airtight container.
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