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Maple Banana Bread Recipe

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★★★★★

4.9 from 325 reviews

This Maple Banana Bread is a moist and flavorful twist on the classic banana bread, enhanced with the natural sweetness of maple syrup and a crunchy nut topping. Made with ripe bananas, warm spices, and a touch of yogurt for extra moisture, it’s perfect for breakfast, snacks, or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups (245g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) brown sugar (or granulated sugar)
  • 1/3 cup (80 ml) maple syrup
  • 2 large eggs
  • 1 1/4 cups mashed bananas (3–4 ripe bananas)
  • 1 teaspoon vanilla extract
  • 1/4 cup (60 ml) plain yogurt or sour cream

Nuts and Topping

  • 3/4 cup (80g) walnuts or pecans, roughly chopped
  • 1/3 cup maple syrup (for the topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan with butter or non-stick spray to ensure the bread doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside to incorporate into the batter later.
  3. Cream Butter and Sugar: Using a mixer with a paddle attachment, beat the softened butter and brown sugar until fluffy and light, about 3-4 minutes. Add 1/3 cup maple syrup and continue beating for another minute, scraping down the bowl as needed.
  4. Add Eggs and Bananas: On medium speed, add eggs one at a time, beating well after each addition. Then mix in the mashed bananas and vanilla extract until fully combined.
  5. Combine Ingredients: With the mixer on low speed, add half of the dry ingredients to the wet mixture and beat just until combined to avoid overmixing. Add the yogurt or sour cream and mix gently until incorporated. Add the remaining dry ingredients and beat just until the batter is smooth.
  6. Add Nuts: Fold in most of the chopped walnuts or pecans, reserving a few to sprinkle on top.
  7. Bake the Bread: Pour the batter into the prepared loaf pan and top with the reserved nuts. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too fast, loosely cover the pan with aluminum foil after 30 minutes.
  8. Prepare Maple Syrup Topping: While the bread is baking, warm the remaining 1/3 cup maple syrup over low heat on the stove or briefly in the microwave until warm.
  9. Glaze the Bread: Once out of the oven, place the pan on a wire rack. Drizzle the warm maple syrup slowly over the bread while it is still warm. If the syrup doesn’t soak in, poke holes gently with a toothpick to help absorption.
  10. Cool and Store: Allow the banana bread to cool completely in the pan. Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. The bread can be frozen up to 2 months; thaw covered at room temperature or overnight in the fridge.

Notes

  • Do not overmix the batter to maintain a light and tender crumb.
  • If the bread’s top browns too quickly during baking, covering with foil helps prevent burning.
  • Use very ripe bananas for the best sweetness and flavor.
  • You can substitute walnuts with pecans or your preferred nuts.
  • The maple syrup glaze adds extra moisture and a rich flavor; don’t skip it!
  • For a dairy-free version, substitute yogurt with a plant-based alternative and use vegan butter.

Keywords: maple banana bread, banana bread recipe, maple syrup banana bread, homemade banana bread, nutty banana bread

Find it online: https://todayquickmeals.com/maple-banana-bread-recipe/