I don’t know about you, but when I have leftover banana’s, the first thought that comes to mind is banana bread. I love banana bread, especially a nice moist one. When it’s warm, slather it with butter and just let it soak into the bread. Yum! That is what I call a nice breakfast. As you can figure out, today’s recipe is Maple Banana Bread.
This bread is light, moist and has amazing banana flavor. Since I added a little bit of maple syrup to the recipe, it adds just a little hint of maple flavor. To me maple syrup and reminds me of Fall. That’s why I added it. After all it’s Fall, but you wouldn’t know that, where I live. It’s 90 degrees today. But it is supposed to cool off this week.
When my bread was cooling, I decided to make my Toffee Chip Cookies. I needed to do something because I couldn’t wait to try my bread. Once it got cool enough, I sliced it up. I slathered on my butter and took a bite. You wouldn’t believe how moist it is. I love baking with banana’s because of the wonderful texture it adds to bread.
The bread is super easy to make too. I didn’t add anything that you wouldn’t have in your pantry. But I did use brown sugar instead of granulated sugar. I like to use brown sugar in bread because it gives it a nice caramelized color and flavor.
I am in banana bread heaven. I wrapped two slices to take to work in Cling Wrap and I froze the rest of the bread. This bread is perfect for freezing. I sliced it, than stored it in a freezer bag. I just take a slice out and let it defrost to room temperature or I’ll give it a slight nuke in the microwave.
- Serves: 15 slices
- Serving size: 1 slice
- Calories: 185
- Fat: 7
- Carbohydrates: 30
- Sugar: 13.6
- Sodium: 136
- Fiber: 1.3
- Protein: 3
- Cholesterol: 41
- 2 cups all-purpose flour
- 1 tsp. baking soda
- ¼ tsp. salt
- 4 bananas (medium size), ripe
- ½ cup brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- ¼ cup maple syrup
- ½ cup butter, melted
- Preheat oven to 350 degrees
- Butter or spray with cooking spray a 9 X 3 loaf pan; set aside.
- In a bowl whisk together flour, baking soda and salt; set aside.
- In a bowl, mash up banana's (I used a fork). Add brown sugar and mix together until incorporated. add one egg at a time and mix until combined. Add vanilla extract, maple syrup and melted butter; mix until combined.
- Carefully add flour mixture and mix until just combined. Do not over mix.
- Pour batter into prepared baking dish. Bake for 50 - 60 minutes, until center comes out clean with a toothpick.
- Let cool for 15 minutes in pan, then carefully take loaf out and let cool on cooling rack until completely cooled.
- Can be left at room temperature for a couple of days or frozen for up to 3 months.
You know what I don’t get? Why is bread at Starbucks so high in calories? There bread is about 420 calories a slice. I don’t get it? That is why I like to make my own. I can control the calories and sugar. So skip the coffee shop baked goods and make your own.
Well that is it for me. Have a great week!