Introduction

Banana bread is a comforting classic that’s perfect for using up ripe bananas. This moist, flavorful loaf combines the natural sweetness of bananas with a touch of maple syrup and crunchy walnuts for a delicious treat.

A loaf of banana bread with a rough, golden-brown crust topped with chopped walnuts, sliced to show two pieces in front of the main loaf. The inside of the bread is light brown with small dark spots and embedded nuts, showing a moist and dense texture. The bread rests on white parchment paper placed over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups (245g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
1/2 cup (100g) brown sugar (or granulated sugar)
1/3 cup (80 ml) maple syrup
2 large eggs
1 1/4 cups mashed bananas (3-4 bananas)
1 teaspoon vanilla extract
1/4 cup (60 ml) plain yogurt or sour cream
3/4 cup (80g) walnuts or pecans, roughly chopped
1/3 cup maple syrup (for the topping)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan to prepare for baking.
Step 2: In a medium bowl, sift together the flour, baking soda, and salt. Set this mixture aside.
Step 3: Using a mixer fitted with the paddle attachment, beat the softened butter and sugar until fluffy, about 3-4 minutes. Add 1/3 cup maple syrup and beat for another minute. Scrape down the sides and bottom of the bowl as needed.
Step 4: On medium speed, beat in the eggs one at a time, mixing well after each addition. Add the mashed bananas and vanilla extract, and beat until combined.
Step 5: With the mixer on low speed, add half of the dry flour mixture and beat just until combined. Add the yogurt or sour cream and mix until combined. Then add the remaining dry ingredients and beat just until combined. Avoid overmixing to keep the bread light.
Step 6: Fold in most of the chopped nuts, reserving a few for topping.
Step 7: Pour the batter into the prepared loaf pan and sprinkle the reserved nuts on top. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil after 30 minutes.
Step 8: Remove the bread from the oven and place the pan on a wire rack. Warm the remaining 1/3 cup maple syrup in a small saucepan over low heat or briefly in the microwave.
Step 9: While the bread is still warm, slowly drizzle the warmed syrup over the top. If the syrup doesn’t soak in completely, poke a few holes with a toothpick to help it absorb.
Step 10: Allow the bread to cool completely in the pan before slicing and serving.

Tips & Variations

For a dairy-free version, substitute the butter with coconut oil and use a plant-based yogurt.
Swap walnuts for pecans or add chocolate chips for extra flavor.
Use very ripe bananas for the best sweetness and moist texture.
To enhance the aroma, add a pinch of cinnamon or nutmeg to the dry ingredients.

Storage

Store banana bread at room temperature in an airtight container for up to 2 days. For longer freshness, refrigerate for up to 5 days. To reheat, warm slices gently in a toaster or microwave. The bread can be frozen for up to 2 months; thaw covered on the counter or overnight in the refrigerator.

How to Serve

A sliced banana nut bread loaf placed on white parchment paper over a white marbled surface. The loaf has a brown crust topped with chopped walnut pieces forming a rough textured top layer. The inside is light brown with small dark spots from the nuts mixed throughout. Two slices lay flat in front of the main loaf, showing a soft, moist crumb with visible nut bits inside. The colors range from golden brown on the crust to a lighter beige inside, with a contrast of darker walnut pieces both inside and on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen bananas for this recipe?

Yes, frozen bananas work well. Thaw and drain any excess liquid before mashing to ensure the batter isn’t too wet.

How do I know when the banana bread is fully baked?

The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too fast, loosely cover it with foil during baking.