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!

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.

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.

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.

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!