Reviewed: Nov. 22, 2009

This was an excellent tasting bread and it made a beautiful loaf. I like that there is no refined sugar in it. You won't miss it! I used vanilla extract instead of maple only because I didn't have maple. Otherwise I followed the recipe exactly, minus the topping.

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laurajfrog

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

Pretty good bread. I didn't have maple syrup so I pondered for a while and used honey and maple flavoring instead. It needed another 10-15 minutes past the stated bake time, but that seems to happen a lot in my oven. The taste is good and it's moist. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 12, 2009

Great basic recipe. I tweeked it with adding another egg, some cinnamon with the the flour mixture. I used 3 large bananas and for the topping, brown sugar. Came out in about 45 minutes and was just perfect.

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janis

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Reviewed: Sep. 9, 2009

I was so excited to find a maple banana bread recipe, but found this one a little on the bland side. I couldn't really taste the banana and I couldn't really taste the maple (I made the recipe exactly as indicated). It was just "OK" - I wouldn't make it again.

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SLJOHNSTON

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Reviewed: Aug. 16, 2009

This bread never had a chance to get cold at my house!

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Mrs. R

Cooking Level: Expert

Living In: Twin Falls, Idaho, USA

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Reviewed: May 13, 2009

Nice recipe to use if you only have 2 bananas. I used vanilla instead of maple extract and it was fine.

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Chieferini

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

This recipe is tasty, but nothing special & cannot compare with the standard sour cream banana bread I usually make. This bread turned out pretty fluffy. The changes I made were as follows: 1) used margarine instead of butter because that is what I had in the house 2) didn't add in maple extract because I didn't have any 3) added 1/4 tsp of salt to the flour mix 4) added 1 tbs brown sugar to the topping to make up for the missing sweetness of the maple extract. Again, I am not saying this is a bad recipe but I have had better banana breads that are much more moist, dense & flavorful.

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ADZELL

Cooking Level: Intermediate

Living In: Ann Arbor, Michigan, USA

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Reviewed: Mar. 31, 2009

I tried this recipe for a different spin on the banana bread I usually bake. What a disappointment! This bread was dry and tasteless. I'll gladly go back to my original banana bread!

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betsysmom

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Reviewed: Mar. 28, 2009

this recipe is so awesome because you really don't have to use the 3 T of sugar it suggests at the end and this is soooo delicious all by itself!! i used 5 bananas instead of 2 because i'm trying to get some fruit any way i can into my son. he eats one muffin every day!! THANK YOU FOR THE RECIPE!!

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fit4Him

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Reviewed: Mar. 16, 2009

This recipe is more subtle than I thought it would be based on other's reviews. I didn't find it overly sweet. It came out a little dry but otherwise has a good flavor esp. after toasting and buttering it.

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ildefonso

Cooking Level: Intermediate

Living In: Albany, New York, USA

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Reviewed: Feb. 28, 2009

Very tasty, best banana bread recipe so far!

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DeborahL7

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

This was pretty good banana bread. I used a mixture of whole wheat and oat flour. I also used extra banana and eliminated the oil. I used buttermilk instead of milk and doubled it to compensate for the oil. Turned out very moist. And I really like the use of the maple, makes the bread just sweet enough. Next time I would probably use even more banana.

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April_fromSD

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Feb. 10, 2009

Everyone loved this Banana Bread, I also didn't have maple extract, but because I was using fresh Maple syrup from the local farm in the area, I found that was enough.

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Jan

Cooking Level: Expert

Living In: Parkhill, Ontario, Canada

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Reviewed: Feb. 4, 2009

A great idea and it sounds delicious but...the maple flavor is very delicate and the bread is a bit bland. Couldn't really taste the maple or the bananas. What we could taste was baking soda! The recipe needs a make-over.

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MS JULIE

Cooking Level: Intermediate

Home Town: Collins, Mississippi, USA

Living In: Brandon, Mississippi, USA

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Reviewed: Dec. 21, 2008

I double the maple extract to get more of a maple flavour, and add 1 tsp of cinnamon. Also usually use whole wheat flour instead of white.

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ANNE77

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Reviewed: Nov. 16, 2008

This turned out great, and I liked that the main sweetner was maple syrup. I did make a couple small changes. I added 1/4 tsp. salt to the flour mixture, and I stirred in a small handful of chopped walnuts to the batter in addition to the walnut topping. And I only used 1 Tbsp. of sugar for the topping and that was plenty. Once the bread was out of the oven and cooled slightly, I took it out of the pan and wrapped it in plastic wrap. This kept the bread moist. Delicious!

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andi

Cooking Level: Intermediate

Home Town: Saginaw, Michigan, USA

Living In: Marquette, Michigan, USA

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Reviewed: Nov. 1, 2008

I made this exactly according to the recipe, and it's not as great as I hoped it would be. I love the idea of the maple flavor though, so I haven't given up on it completely... I'll play around with it next time and see what I come up with.

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goodpezhunting

Cooking Level: Intermediate

Home Town: Waltham, Massachusetts, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Aug. 13, 2008

This really is a beautiful banana bread recipe. I modified the recipe a little by using pecan nuts instead of walnuts, since they go so nicely with the maple taste. I also used about 30ml less maple syrup and replaced the flour with commercial gluten free flour which has worked perfectlyd . My loaf tin is quite large, so I doubled the recipe that is given for 12 and it's made the perfect size loaf.

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buzzybee

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 3, 2008

I made the banana bread exact, only omitting the nuts. (My boys aren't fans of nutty breads like I am. For shame.) This seemed like it took FOREVER to bake. I had to place a piece of tinfoil over the top to keep it from burning. The flavor was different, but pleasant. It was easy enough to throw together with items most people have on hand. Not my favorite banana bread, but tasty all the same.

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