Maple Banana Bread
This Amazingly Moist Maple Banana Bread combines the sweetness of ripe bananas with maple syrup, creating a delightful treat for breakfast, snacks, or desserts.
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour (245g)
- 1 teaspoon baking soda (leavening)
- ½ teaspoon salt (enhances flavor)
Wet Ingredients
- ½ cup unsalted butter, softened to room temperature (1 stick/115g, moisture and richness)
- ½ cup brown sugar or granulated sugar (100g, sweetness)
- ⅓ cup maple syrup (80 ml, sweetness and flavor)
- 2 large eggs (binding agent)
- 1 ¼ cups mashed bananas (3-4 bananas, moisture and sweetness)
- 1 teaspoon vanilla extract (aroma)
- ¼ cup plain yogurt or sour cream (adds moisture and tenderness)
Optional Add-ins
- ¾ cup walnuts or pecans, roughly chopped (80g, crunch and flavor)
- ⅓ cup maple syrup for the topping (additional sweetness)
Instructions
Preparation
- Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, sift together the flour, baking soda, and salt.
- Using a mixer, beat together the butter and sugar for 3-4 minutes until fluffy.
- Add the maple syrup and beat for an additional minute.
- Scrape down the bowl and mix uniformly.
- Add the eggs one at a time; beat well after each addition.
- Incorporate the mashed bananas and vanilla until well combined.
- On low speed, add half of the dry ingredients and mix just until combined.
- Add the yogurt and mix until just combined.
- Add the remaining dry ingredients and mix until incorporated.
- Gently fold in the chopped nuts, reserving some for topping.
Baking
- Pour the batter into the prepared loaf pan and sprinkle reserved nuts on top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool slightly before transferring to a wire rack.
- Warm the topping maple syrup and drizzle over the warm bread.
- Allow to cool completely before slicing.
Notes
Store the bread at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze for up to 2 months.