Reviewed: May 10, 2012

This was a pretty good banana bread. I used 3 bananas, soy milk instead of regular (I forgot to pick it up at the store) and extra walnuts mixed in. I couldn't taste the maple syrup very well, so next time I would probably use a fancier variety instead of the regular stuff I had. Last thing, I used brown sugar with the walnuts over the top to give it a yummy crumbly top. It was good!

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Reviewer:

lauraritchey

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Santa Maria, California, USA

Reviewed: May 8, 2012

This is the best banana bread I have made yet. I used a cup of thawed mashed banana and it was so moist.

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Reviewer:

CALEWIS

Cooking Level: Intermediate

Living In: Barboursville, West Virginia, USA

Reviewed: Apr. 22, 2012

Well, this is nice moist tasty banana bread but it does not even have a hint of maple flavor so I rated it harshly. I used the darkest I have (supposed to be grade C but more of a very dark amber) it was off, had i known that, i would have used brown sugar instead. I guess it's my fault for assuming it would add a flavor and not just act as a sweetener.

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Reviewer:

Pferron

Cooking Level: Beginning

Reviewed: Aug. 7, 2011

Good recipe but I'm a tweaker so... I used dark brown sugar instead of white sugar, added an extra black banana (so 3 total for extra moistness and flavour) and sprinkled an extra 1/8 cup of walnuts and about 1 1/2 tbsp of brown sugar on top. It was super extra delish!!

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Reviewer:

boobitz

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Reviewed: Jul. 6, 2011

I have tried a couple of other banana bread with maple syrup, and this is good. There are a couple of others I like better. I only had to bake it 35 minutes. I used 2 tbs of brown sugar instead of white sugar.

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Reviewer:

miahsmom

Reviewed: Jul. 2, 2011

I love this recipe, but whenever I make it I use four bananas instead of two. It adds maybe five minutes to the baking time, but gives a really moist, fruit-focused loaf. I skip on the walnuts, both on top, or, as some reviewers have suggested, within (due to allergies), but the extra bananas give sufficient texture to keep it interesting, especially if you do not over mash them.

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Reviewer:

wallwhistler

Reviewed: Mar. 19, 2011

love it! We've gone off sugar and finding recipes with no sugar is hard. I just put the walnuts into the batter and skipped the sugar. Also I used my own Gluten free flour blend and it turned out great!

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Reviewer:

rachel shepard

Reviewed: Dec. 21, 2010

Made this into muffins and topped with maple icing (from this site). Awesome flavor in the muffins, but with the icing, these are amazing. Definitely a dessert rather than a breakfast muffin.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Dec. 2, 2010

Its easy, I love that part. However, the bread was not really sweet at all. I did enjoy the sugar on top, but the majority of the bread was not sweet enough. maybe add just a little something to sweeten it next time. It was really easy!

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Reviewer:

clevercook

Reviewed: Oct. 5, 2010

AMAZING!!!!! this was so easy to make! My little boy was my assistant and he loved it...not to mention how great my house smelled after it was done. Instead of the maple extract i used vanilla extract... FYI-maple extract was 5 dollars for a tiny bottle!!!

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5 users found this review helpful