Hi Everyone,
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!
Toodles,
Jennifer
This is the most creative and beautiful way to use the leftover bananas, especially the ripened ones! The maple syrup is surely going to add to the deliciousness.
Thank you so much! 🙂
You say brown sugar coupons – I am guessing that is a typo – but I am not sure – so thought I would ask – the recipe looks amazing!
Ha ha, yes that was a typo. I fixed that. Thank you for pointing it out. I hope you enjoy the bread. 🙂
A half of cup of butter seems excessive, I luv butter too, but I need to make this recipe healthier. I’m going to replace it with homemade, no added sugar apple butter. But I luv the addition of the maple syrup. The trees in my back yard get tapped every year, can’t get better than that.
I am so loving the idea of apple butter. What a great idea! Let me know how it turns out. You are so lucky to have your own maple trees. I bet the maple syrup tastes amazing.
Loved this! We used whole wheat flour as per usual, outstanding! We always freeze overripe bananas and thaw for banana bread. It makes them super soft and syrupy!
Thank you Mary! So glad it turned out. It’s such a nice bread. I keep bananas in the freezer too. I can’t seem to eat them fast enough, so in the freezer they go.
How many loaves does this make?
Hi Victoria, this makes 1 big loaf for 3 mini loaves.
Best banana bread I have ever made! Followed the exact directions but added chopped walnuts and used high grade maple syrup. Yum
I am so glad you like it! It’s one of my favorites! You inspired me, I think I’ll make some this weekend.
I tried this recipe today with my three year old grandson. He wanted muffins…these were the best Banana Muffins ever!! This recipe is a keeper! Thank you! 😊
Best banana bread ever! I add chopped nuts and bake in a bundt pan for 45 min. Easy to slice and always baked evenly!
I love this recipe! Loved it so much that I changed it up a bit.
Almost everything is the same except I used peanut butter instead
Of maple syrup and added chocolate chips. I also used 4 small
Loaf pans and cooked for 40 minutes at 350. Both are amazing.