Description
This Banana Bread with Maple Syrup is a moist, flavorful twist on the classic recipe, sweetened naturally with maple syrup and enhanced with warm cinnamon and crunchy nuts for an incredible ultimate treat.
Ingredients
Scale
Dry Ingredients
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 ½ cups all-purpose flour
Wet Ingredients
- 2 to 3 ripe bananas, mashed
- ½ cup maple syrup
- 1/3 cup melted butter or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mash bananas: In a large mixing bowl, mash the ripe bananas thoroughly until smooth, leaving some texture if desired.
- Combine wet ingredients: Add the maple syrup, melted butter or coconut oil, egg, and vanilla extract to the mashed bananas. Mix well until all the wet ingredients are fully incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the baking soda, salt, cinnamon (if using), and all-purpose flour to evenly distribute the leavening and spices.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet banana mixture, stirring gently just until combined. Be careful not to overmix to keep the bread tender.
- Add nuts: Fold in the chopped walnuts or pecans if you choose to use them, distributing them evenly throughout the batter.
- Pour batter and bake: Pour the batter evenly into the prepared loaf pan. Place it in the oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use ripe bananas for the best sweetness and moisture.
- Maple syrup provides natural sweetness and a subtle flavor; honey can be substituted if desired.
- For a dairy-free option, use coconut oil instead of butter and confirm your egg choice or substitute with a flax egg.
- Add nuts for texture but omit if you have nut allergies.
- Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
