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Banana Bread Recipe

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★★★★★

4.5 from 132 reviews

A moist and flavorful banana bread recipe featuring mashed bananas, walnuts, and a sweet maple syrup drizzle. This classic loaf is tender with a rich sweetness from brown sugar and maple syrup, enhanced by the crunch of nuts and a touch of yogurt for added moisture. Perfect for breakfast, snack, or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups (245g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 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

Add-ins and Topping

  • 3/4 cup (80g) walnuts or pecans, roughly chopped
  • 1/3 cup maple syrup (for the topping)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan thoroughly to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, sift together the flour, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugars: Using a mixer with the paddle attachment, beat the softened butter and brown sugar until light and fluffy, about 3-4 minutes. Add 1/3 cup maple syrup and continue beating for another minute, scraping down the bowl as needed.
  4. Add Eggs and Flavorings: On medium speed, add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract until the mixture is uniform.
  5. Mix Dry and Wet Ingredients: Reduce mixer speed to low and add half of the dry ingredient mixture, beating just until combined. Then add the yogurt or sour cream and mix until combined. Add the remaining dry mixture and beat just until incorporated. Avoid overmixing to keep the bread light.
  6. Add Nuts: Fold in most of the chopped walnuts or pecans, reserving some for garnishing the top of the bread.
  7. Bake the Bread: Pour the batter into the prepared loaf pan and sprinkle the reserved nuts on top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the bread starts browning too fast, loosely cover it with aluminum foil after about 30 minutes of baking.
  8. Apply Maple Syrup Topping: Warm the 1/3 cup maple syrup in a small saucepan over low heat or briefly in the microwave. Drizzle it slowly over the warm bread. If the syrup doesn’t soak in easily, use a toothpick to poke a few holes to help the syrup penetrate.
  9. Cool and Store: Allow the banana bread to cool completely in the pan on a wire rack. Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. The bread can also be frozen for up to 2 months; thaw on the counter or in the fridge before serving.

Notes

  • Use very ripe bananas for the best flavor and moisture.
  • Do not overmix the batter to keep the bread tender and light.
  • You can substitute walnuts for pecans or omit nuts if desired.
  • Make sure to grease the loaf pan well or line it with parchment paper to avoid sticking.
  • Covering the bread with foil during baking helps prevent excessive browning on top.
  • Warm the maple syrup gently to avoid burning and to help it soak into the bread better.
  • Freeze leftovers to extend shelf life and thaw as needed.

Keywords: banana bread, maple syrup banana bread, walnut banana bread, moist banana bread, easy banana bread recipe

Find it online: https://cookwithlea.com/banana-bread-recipe/