"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." — STARFLOWER
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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 the rest with golden syrup and it was still really good. I'm trying it once more with half whole wheat and we'll see how that turn out.
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!
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 out as good as this one. I used vanilla extract, too. I used a little less baking soda. I got great results, a moist, sweet banana-maple flavor with walnuts, I just made this first thing this morning and fresh from the oven, served warm with coffee -- it was fantastic. Thanks!
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 my area
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.
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!
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 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!
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Banana Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 91
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