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Maple Banana Bread
SUBMITTED BY:
STARFLOWER
PHOTO BY:
Beatrice
"This is a different banana bread, sweetened with maple syrup. It's my absolute favorite banana bread. I'm sure you will love it this version."
RECIPE RATING:
Read Reviews
(23)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
50 Min
READY IN
1 Hr 20 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup butter, melted
1/2 cup maple syrup
1 egg
2 ripe bananas
1/2 teaspoon maple extract
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup chopped walnuts
3 tablespoons white sugar
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.
Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.
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REVIEWS
Reviewed on Sep. 16, 2004 by HOBBER
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HOBBER
Sep. 16, 2004
This was an excellent bread--I added walnuts to the batter as I had them left over. I think this recipe would depend on the quality of the Maple syrup and fortunately we have very good syrup in my area
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6 users found this review helpful
This was an excellent bread--I added walnuts to the batter as I had them left over. I think...
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Reviewed on Nov. 23, 2006 by
Adventurous
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Adventurous
Nov. 23, 2006
I couldn't find my loaf pan so I made these into banana muffins. Fill your muffin tins (with liners) only 1/2 way, as they expand! I baked it for about 15 minutes, at the recommended temperature. I also skipped the maple extract (didn't have any on hand) and added 2 teaspoons of vanilla sugar, and cut back a wee bit on the syrup (to compensate for the added sugar). Divine!
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3 users found this review helpful
I couldn't find my loaf pan so I made these into banana muffins. Fill your muffin tins (with...
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Reviewed on Sep. 18, 2006 by
beckyw
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beckyw
Sep. 18, 2006
Very tasty and moist! I also substituted vanilla for maple extract and lessened the baking soda. I was very pleased.
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3 users found this review helpful
Very tasty and moist! I also substituted vanilla for maple extract and lessened the baking...
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Reviewed on Sep. 7, 2006 by
Bazdazzle
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Bazdazzle
Sep. 7, 2006
After making this I'm not going to use the recipe in my "New York Times" cookbook anymore. The banana bread recipe I was using was more labor intensive (grated orange zest) and it never turned out as good as this one. I used vanilla extract, too. I used a little less baking soda. I got great results, a moist, sweet banana-maple flavor with walnuts, I just made this first thing this morning and fresh from the oven, served warm with coffee -- it was fantastic. Thanks!
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3 users found this review helpful
After making this I'm not going to use the recipe in my "New York Times" cookbook anymore. The...
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Reviewed on May 19, 2007 by
Kerry
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Kerry
May 19, 2007
This banana bread recipe is a nice change from the norm. Here in Vermont, we love maple in/on everything, so we particularly like the maple twist. I don't keep maple extract in the house, so I skipped that ingredient. Like one other reviewer, I added a tsp of vanilla and cut back on the baking soda. I have added nuts for texture, but it's good without also.
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2 users found this review helpful
This banana bread recipe is a nice change from the norm. Here in Vermont, we love maple in/on...
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Reviewed on Oct. 1, 2006 by
opal~/~dragonfly
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opal~/~dragonfly
Oct. 1, 2006
This is quite easily the best banana bread on this site (and I have tried quite a few). I baked in coffee tins. Delicious!
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2 users found this review helpful
This is quite easily the best banana bread on this site (and I have tried quite a few). I...
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Reviewed on Mar. 19, 2006 by evenstarlight
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evenstarlight
Mar. 19, 2006
I think this recipe is absolutely gorgeous! I couldn't find maple extract so i just used Vanilla and it was absolutely fine. Once I even ran out of maple syrup halfway through and so i filled in the rest with golden syrup and it was still really good. I'm trying it once more with half whole wheat and we'll see how that turn out.
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2 users found this review helpful
I think this recipe is absolutely gorgeous! I couldn't find maple extract so i just used...
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Reviewed on Nov. 30, 2004 by RIGELH
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RIGELH
Nov. 30, 2004
This was just OK, I was a little disappointed. It had a strong baking soda taste to it and was very crumbly. I would definitely make some changes to the recipe for next time, including adding more banana and decreasing the baking soda!
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2 users found this review helpful
This was just OK, I was a little disappointed. It had a strong baking soda taste to it and was...
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Reviewed on Oct. 29, 2004 by PATTY22
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PATTY22
Oct. 29, 2004
This was ok, took a little longer to bake and was almost too sweet.
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2 users found this review helpful
This was ok, took a little longer to bake and was almost too sweet.
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Reviewed on Oct. 15, 2007 by wickieoneboy
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wickieoneboy
Oct. 15, 2007
I love this recipe! I used 1 tsp maple extract and added nuts to the batter. Very easy and a hit at my home and office.
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1 user found this review helpful
I love this recipe! I used 1 tsp maple extract and added nuts to the batter. Very easy and a...
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