Very good!

I was a little disappointed with this recipe. I made some changes, so I didn't think it would be fair to give it a lower rating. I used pure maple syrup but used vanilla extract and wheat flour instead of white, also I used 3 bananas and 1/2 teaspoon of baking powder. I was surprised at how unsweet the batter was, so I added a tablespoon of sugar and extra maple syrup. It came out okay, not bad, but not great. I would add alot more maple syrup to it next time if I were to make it again. I am wondering if the maple extract is the key to the maple "kick" it was missing.

very bland, I was very excited to make this and was extremly diappointed the flavor was just not there.

This maple banana bread was VERY easy to make. Although a little messy, because I'm a messy baker, it was fun and simple. I didn't have maple extract, so by recommendation of evenstarlight, I used vanilla. I used a 9x9 pan and it took 45 mins. Instead of 2 bananas, I used three. I used more nuts. And lastly, I used a "bloop" (I usually eye things) more maple syrup. I used a tiny bit too much baking powder, but it turned out FINE! It's very tasty, and moist. Amazing. Could use more banana and maple flavour, but overall, great.

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.

This recipe was a nice template for me but based on other reviews such as it being bland and requiring too much soda, I made a few changes. I lowered the baking soda by about 1/4 tsp, I added 1/2 tsp cinnamon, I added 1 c of slivered almonds to the batter (I love nuts so the pecan topping and almonds inside were great for me), and I swapped 3/4 c of wheat flour for some of the white flour to make it a little more healthy. Lastly, I baked them in muffin tins instead of a loaf pan to cut down on time. 20 mins at 350 and they were done (the recipe made 15 muffins by the way). They turned out great!

I wish there was a way to comment about a recipe without rating it. I changed the recipe by using vanilla extract instead of maple and a little less baking soda (which was plenty), and used a commercial, non-pure maple syrup. I'd only give the result 2 stars (but I didn't want to bring down the average). Really, it was pretty bland. Next time, if I didn't have maple extract on hand, I'd use the vanilla, but also add more bananas, cinnamon and raisins. The texture's OK. It just needs more flavor.

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.

Great texture, perfect moisture and density, but bland to taste. I also agree that you can taste the baking soda. I will experiment with spices - thank you for this promising recipe.

Very good, and not your typical banana bread in that it was lighter than most. I made it just as directed, and then again with a few changes. It took a full 60 minutes bake time for each, and the changes in the second version I made were simple: instead making the topping as directed , I substituted maple sugar for the white sugar, and black walnuts for the english walnuts, and mixed them directly into the batter. Lovely!

I don't think I made this correctly. Because it did not taste good at all. As many others recommended I substituted vanilla extract b/c I did not have maple and I used less baking soda. It was very moist but at the same time extremely bland. I will stick with my other banana bread recipe and not make this one ever again. Sorry but it was not to my liking.

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!

This was ok. The bread didn't rise as high as my usual recipe. Nice flavor, different for a change. I won't make this again though.

The kids I teach loved this recipe!! Excellent while still warm!

This is quite easily the best banana bread on this site (and I have tried quite a few). I baked in coffee tins. Delicious!

Very tasty and moist! I also substituted vanilla for maple extract and lessened the baking soda. I was very pleased.

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!