We think one of the best things you can do with a bunch of overripe bananas is make good old-fashioned banana bread. In fact, the riper and blacker the banana the better. While there are hundreds of recipes for banana bread in books and on the internet our Maple Syrup Banana Bread is slightly different. As the name suggests, we’ve substituted the sugar for maple syrup and the result is an incredibly moist and not over-sweet treat.
We’ve taken out the processed white sugar and added in maple syrup instead for a slower release of energy rather than a sugar high/sugar crash. And because we’re using a liquid sweetener, we melted the butter to combine it with the syrup more easily. The result is a beautifully moist, not-too-sweet bready-cake that works well with crème fraîche or yoghurt or on its own.
If you prefer yours’ a little sweeter you can add more syrup. Bear in mind that you’ll need to reduce the amount of other liquid in the mix. As a rough guide I’d say for every extra 30ml of syrup, remove one tablespoon of milk but you might need to experiment.
The kids devoured this one warm straight from the oven. If you have any left over it keeps its moistness really well stored in an airtight container for up to three days. Or why not make a double batch and freeze the extra loaf? Make sure the bread is cooled completely, wrap in a couple of layers of cling film and a final layer of foil and pop in the freezer. Defrost overnight on the kitchen counter (still in its wrapping) when you next need it.
- 285g plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 110g melted butter, cooled plus a little extra for greasing the tin
- 170ml maple syrup
- 2 eggs, lightly beaten
- 4 very ripe bananas
- 85ml buttermilk (or use normal milk with 1½ tsp lemon juice - allow this to sit for a minute)
- 1 tsp vanilla essence
- Preheat the oven to 180C/350F/Gas Mark 4
- Sift the flour, salt and bicarbonate of soda together in a large bowl
- Combine the melted butter and maple syrup together in a separate bowl
- Mash the bananas to a pulp - the pulp doesn't have to be super smooth as long as it's not too lumpy
- Add the eggs, banana, buttermilk and vanilla essence to the butter and syrup (make sure the butter is cooled before this point otherwise you will cook the eggs). Mix well
- Add the flour mixture to the banana mix and fold in until well-combined
- Grease a 2lb loaf tin (approx 21cm x 12cm)
- Pour the batter into the tin, place in the oven and bake for approximately 50 minutes to 1 hour or until a wooden skewer comes out clean.
We’re linked to: