Reviewed: May 19, 2010

Although there really wasn't much maple flavor in the finished product, this recipe did result in a lovely, moist and delicious banana bread. I doubled the recipe to make two loaves and naturally I was a few tbsp short of maple syrup, so I topped it off with some dark agave and an additional splash of maple flavoring, and used 5 large bananas. It smelled wonderful baking and when the loaves came out of the oven they were a beautiful golden brown. Very nice texture. I actually forgot the sugar and next time will add it because I think it could use a touch more sweetness - even though there was a lot of maple syrup here, the bread is not too sweet at all. Nice recipe! I will definitely add it to our banana bread rotation!

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: May 17, 2010

Beautiful flavour, very moist. I didn't have walnuts so I used pecans. Will bake this regularly.

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Reviewer:

ANDRONICKY

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Apr. 28, 2010

I LOVE this, especially because it doesn't have any sugar. I used all whole wheat flour and it turned out perfect.

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Reviewer:

Tara Henderson

Cooking Level: Expert

Living In: Oakville, Ontario, Canada

Reviewed: Apr. 9, 2010

The baking soda taste is overwhelming. Would not make this recipe again.

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Reviewer:

Amybean

Reviewed: Mar. 24, 2010

SO good. The maple flavor was a bit lacking, but the bread so moist and delicious, I didn't mind. I will make this recipe again!

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Reviewer:

Jeanne

Cooking Level: Intermediate

Living In: Little Rock, Arkansas, USA

Reviewed: Mar. 8, 2010

Couldn't taste the maple flavor.

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Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Mar. 4, 2010

I love this banana bread - it's wonderful! I couldn't resist making a few changes though. I used 3 smallish bananas, added 1/4 tsp. salt and 1/2 tsp. cinnamon (love the banana-maple-cinnamon combo). For the topping, I added another 1/2 tsp. cinnamon and replaced 1 Tbsp. of the sugar with brown sugar. It baked up perfectly in 50 minutes and it came out so moist and delicious. Reminds me of eating banana pancakes!

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Reviewer:

Dianne

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

Reviewed: Jan. 30, 2010

Great recipe with or without the nuts. I added 1/4 tsp of cinnamin, 1/4 tsp allspice, touch of nutmeg. Used buttermilk instead of milk. This is our favourite bananna bread recipe by far!! thankyou for sgaring this recipe Starflower

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Reviewer:

lia

Reviewed: Jan. 19, 2010

Not good at all. No flavor. Would not make this again.

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Reviewer:

Taci

Reviewed: Jan. 13, 2010

I really like maple syrup so I thought this would be a great recipe for me but somehow it did not turn out right. The bottom of the bread was doughy and rubbery and only the upper half seemed to have been baked right. I wonder what I did wrong? Possibly beat the batter too long? Need to work on the taste and add some of the suggested spices but otherwise ok. Can someone think of what I may have done wrong? Thanks.

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