Maple Cinnamon Banana Bread
Equipment
- 2 large mixing bowls
- 1 medium mixing bowl
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 9x5-inch loaf pan
- 1 wire cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 3 piece ripe bananas mashed
- 80 milliliter maple syrup pure
- 100 gram granulated sugar
- 75 gram light brown sugar packed
- 115 gram unsalted butter melted and cooled
- 2 large eggs room temperature
- 80 milliliter milk room temperature
- 5 milliliter vanilla extract
- 250 gram all-purpose flour
- 5 milliliter baking soda
- 5 milliliter baking powder
- 3 milliliter fine salt
- 10 milliliter ground cinnamon
- 1 milliliter ground nutmeg optional
- 60 gram chopped walnuts optional
- 30 gram rolled oats optional for topping
- 15 milliliter maple syrup optional for brushing on top
Instructions
- Preheat the oven to 175°C (350°F) and grease or line a 9x5-inch loaf pan with parchment paper.
- In a large bowl mash the ripe bananas with a fork until mostly smooth.
- Add the melted cooled butter, maple syrup, granulated sugar, and brown sugar to the bananas and whisk until well combined.
- Whisk in the eggs one at a time, then add the milk and vanilla extract and mix until smooth.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gently fold the dry ingredients into the wet mixture using a spatula until just combined and no dry streaks remain.
- Fold in the chopped walnuts if using, being careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the rolled oats evenly over the top if using.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Remove the pan from the oven and place it on a wire rack to cool for 10 minutes.
- After 10 minutes run a knife around the edges, turn the loaf out onto the wire rack, and let it cool for another 10 minutes.
- If desired brush the warm top lightly with maple syrup for extra shine and flavor before slicing and serving.
Notes
For best results use very ripe bananas with lots of brown spots, as they add both sweetness and moisture to the bread, and avoid overmixing once the flour is added to keep the crumb tender instead of dense. You can adjust the cinnamon to taste, add chocolate chips instead of nuts, or swap part of the all-purpose flour for whole wheat for a heartier loaf. The bread slices more cleanly once fully cooled, but it is especially aromatic and soft when slightly warm. Store leftovers tightly wrapped at room temperature for up to three days or freeze individual slices for quick breakfasts.
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