This unique banana bread has maple syrup as its sweetener. My fave banana bread, hands down. You’ll adore this version, I’m sure.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- ½ cup butter, melted
- ½ cup maple syrup
- 1 egg
- 2 ripe bananas
- ½ teaspoon maple extract
- 3 tablespoons milk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup chopped walnuts
- 3 tablespoons white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 5×9 inch loaf pan.
- In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.
- Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.
Nutrition Facts
| Calories | 232 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 184 mg |
| Sugars | 14 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
This banana bread is flavorless. I wanted to love it because I love banana bread and I love maple syrup, so I thought this would be a home run. It should be called banana bland. I made it exactly as written.
The bread turned out great. I doubled the recipe and made two loaves so that my son could take one to work with him. I was hoping for more of a maple flavor so I think next time I will use bananas not quite as ripe and see if that helps bring out the maple flavor.
Perfect, Smells absolutely delicious can’t wait to have it for dessert tonight
I have been saving ripe bananas and reluctant to make bread or muffins as my recipes have been lackluster to say the least. I found this on today and even though is is was very warm day, I decided to make the Maple Banana Bread Loaf. Absolutely delicious! Moist and lots of flavor.
Really great recipe. Put no sugar in and replaced with 1/2 ripe pear for sweetness.
I took the advice of the other reviewers and used only a half tsp of baking soda. I used a full tsp of Vanilla extract because I did not have maple extract. I also added a 3rd banana and a tsp of cinnamon. Even with all that this bread was dry and flavorless and the taste of the baking soda was noticeable. The topping of sugar and walnuts made a nice crust on the top which is why I gave it 3 stars. I ate the top 1-2 inches and left the rest.
I had no maple syrup. Substituted raspberry and almond extract.
I like this recipe because it uses 2 bananas and that is what I usually have. It needs a bit of salt and next time I will put the walnuts in the batter.
I made it exactly as written the first time, and all I could taste was baking soda. A little of that stuff goes a long way. The second time I made it I increased the baking powder to 1 tsp. and decreased the soda to 1/2 tsp. And, I made 7 jumbo muffins instead of bread and substituted 1/2 tsp. of banana extract for the maple. Tasted much better. A keeper, for sure. Update: I’ve made this recipe as a bread at least six times now, and we just can’t get enough of it. So good! I add a half cup each of raisins and chopped walnuts to the batter, and top it with chopped pecans and baker’s sugar. Also use a teaspoon of either banana or maple extract. Serve the slices with cream cheese. Makes a perfect breakfast or snack treat.
always a treat!! I’ve made it several times both as exactly described and with a few healthy changes (e.g., apple sauce in place of butter, added chia and ground flaxseed) and every time it’s perfect!! Also fun to add a few chocolate chips too with pecans.
I loved it. We used are own made maple syrup too. I used rum extract and added 1 cup maple syrup. It’s 11 degrees out and I had no nuts so I’m using oatmeal & brown sugar for the topping YUMMY ps I also used 1/2 n 1/2 vs the milk. It is so moist and tasty You really need a bigger loaf pan
I made this recipe in my p.chef mini loaf pan, as we wouldn’t eat the entire loaf while fresh. Perfect amount for the 8 mini loaves, I’ll probably freeze 1/2 for future snacks. I baked for 30 minutes, perfectly done. I made 2 changes; vanilla bean instead of maple extract, and demerara sugar with the walnuts instead of white sugar. I’ll certainly make this again. Sorry no pic, wasn’t able to load my android photo
This came out so good! I definitely love the crust. This recipe is me and my fiance’s favorite. Thanks so much! very tasty.
i made two changes. first i did not have maple extract and i substituted granulated maple sugar for the white sugar. perhaps it was because i didn’t have the maple extract but i did not find the maple flavor shining through
I used Grade A pure maple syrup that I got in Vermont that was aged in oak bourbon barrels so it was a very rich flavored syrup. I did not have maple extract so I used vanilla. Based on other reviews, I cut the baking soda to 3/4 tsp. and used brown sugar instead of white on the nut topping. Since I used a dark aluminum loaf pan I cut my baking time and this was done at about 42 minutes. This bread is super moist and delicious with just the right amount of sugary sweetness on top.
Delicious! I added some vanilla in with the maple extract. I also used dark brown sugar, sprayed the nuts with butter, and used pecans because it is what I had. I made half the recipe and used 2 bananas. It made 8 little mini loaves, cooked for 19 minutes. Thanks for a great recipe!
I have made many banana breads in my life and have found this to be the best. I like that it is not overly sweet like most recipes can be. I used vanilla in place of the extract as suggested by another review. I would say this bread has the best balance of flavor and sweetness and is very easy and fast to put together.
This is now my go-to recipe for banana bread! Absolutely delicious!
Substituted and added vanilla. Also added 1/2 cup walnuts to the batter
Very good recipe. Just don’t care for using a whole stick of butter.
I made a few changes. Im trying to reduce my sugar so i skipped the white sugar. I used corn oil instead of the melted butter and no maple extract as i didnt have any.