Banana bread: so quick and easy to throw together and the only ingredient not already in the pantry is smushed bananas. Why, oh why do I not make this more often? Every time I make a batch I am reminded of what a delicious and filling breakfast it makes and also have to give myself a pat on the back for not wasting 'rotten' fruit. I have absolutely no explanation for why this baked beauty does not make an appearance at our breakfast table more often, but after discovering what a little maple syrup can do to an already fantastic recipe, I promise not to wait so long before making it again.
It just so happens that towards the end of the week that we had a stash of bananas that had lived past their prime, I read about adding maple to this standard recipe. Maple syrup in my banana bread? Why didn't I think of that?! It was everything I had hoped it would be and more. The maple was just what this recipe needed to remind me to bake banana bread more often. The only downside is that the maple smells so good while baking. It took everything I had in me not to pop open the oven door and devour a half baked loaf of bread. Patience won and the result was so worth it. I'm pretty sure I will now always put a splash of maple in my banana bread.
Maple Banana Bread
makes one 9x5" loaf
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup light brown sugar
1 stick unsalted butter, softened
1 teaspoon vanilla extract
2 large eggs
2-3 bananas, mashed
2 tablespoons maple syrup
1/4 cup milk
- Preheat oven to 350 degrees Fahrenheit and grease a 9x5" loaf pan with butter.
- Mix together flour, baking soda and cinnamon and set aside.
- Cream together brown sugar, butter and vanilla until pale and fluffy.
- Add eggs, one at a time, beating until well combined.
- Mash bananas and maple syrup together and stir into the egg mixture.
- Alternately incorporate the flour mixture and milk until well combined and smooth.
- Pour into prepared baking dish and bake for 45-60 minutes until a toothpick comes out clean. (Begin checking at 45 minutes, as the maple will cause the bread to get quite dark. However, I find that right under 60 minutes tends to do the trick).
- Let banana bread cool for 15 minutes before serving thick slices with a smear of butter.