Maple Syrup Banana Bread
- 2 cups all-purpose flour*
- 1 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter, very soft
- 1/2 cup maple syrup
- 1/2 cup Imperial Sugar Light Brown Sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 2 cups (about 4-5) very ripe bananas, mashed
- Optional: 1 cup pecan pieces
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F.
- Sift together flour and baking soda and set aside.
- For easy removal from pan brush a 9x5 inch loaf pan with melted butter. Cut parchment paper and line the sides of pan with parchment paper. (Butter keeps parchment in place.) Set aside.
- In bowl cream butter until light and creamy, add maple syrup, brown sugar, vanilla, and salt and mix until well combined.
- Add eggs one at a time waiting for previously added egg to be fully incorporated and batter is smooth.
- Add mashed bananas and combine.
- Add flour mixture and blend until smooth.
- Scrape batter into prepared pan and place in oven on middle rack.
- Bake until center of banana bread is no longer sticky or an inserted toothpick comes out clean, about 1 hour.
This was the best damn banana bread that I ever ate I added a little banana extract to the recipe it was very very good in fact I'm making it again tonight yummy
This was definitely a new way of making banana bread for me with the maple syrup. I wish I could have tasted the maple flavor more and would personally add a splash of maple extract next time. It's easy to over cook, so be careful!