Maple Banana Bread

Maple Banana Bread

84
STARFLOWER 57

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 20 m servings 232 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 10.1 g
  • 16%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 184 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
  2. 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.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.

Reviews

84
  1. 96 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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!

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...

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 o...

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 ...

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 ch...

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...

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

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 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!

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 mo...