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.

Recipe Summary

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.

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  • 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.

  • Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.

Nutrition Facts

232 calories; protein 3.5g; carbohydrates 32.9g; fat 10.1g; cholesterol 36.1mg; sodium 183.6mg. Full Nutrition
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Reviews (115)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/19/2006
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. Read More
(52)

Most helpful critical review

Rating: 3 stars
11/30/2004
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 more banana and decreasing the baking soda! Read More
(13)
134 Ratings
  • 5 star values: 71
  • 4 star values: 30
  • 3 star values: 18
  • 2 star values: 11
  • 1 star values: 4
Rating: 5 stars
03/19/2006
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. Read More
(52)
Rating: 5 stars
09/07/2006
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! Read More
(31)
Rating: 5 stars
09/16/2004
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 Read More
(21)
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Rating: 5 stars
11/16/2008
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! Read More
(17)
Rating: 5 stars
05/19/2007
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. Read More
(17)
Rating: 4 stars
11/23/2006
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! Read More
(14)
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Rating: 5 stars
09/18/2006
Very tasty and moist! I also substituted vanilla for maple extract and lessened the baking soda. I was very pleased. Read More
(14)
Rating: 3 stars
11/30/2004
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 more banana and decreasing the baking soda! Read More
(13)
Rating: 1 stars
04/01/2009
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! Read More
(12)
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