Simple…Our eyes light up when we see the word simple. If you are anything like me. I absolutely LOVE cooking, but there are times I simply don’t want to be standing in the kitchen all day. Really! Usually if I am craving something sweet, simple, fast to prepare and smells like a bakery then I go with this simple Maple Banana Bread. Bread is an addiction of mine. I enjoy bread. period. They say you can’t live on bread and water. I could! Maybe it is the texture I enjoy. The softness of a good slice of freshly baked bread. I am from Northern California and I vividly remember stepping inside a deli while visiting San Francisco. The smell of the bread hits my nose and I was hooked! I also love the hard crunch of the crust. But I digress.
Maple Banana bread is very simple to prepare. The only length of time you have to wait is while it’s in the oven for an hour. When your hungry and your children are hungry, it is a life time! Since banana bread is relatively simple I decided to change it up a bit and add Pure Maple Syrup. Why not? If you have never made any bread before, banana bread is a good recipe to begin with. It is considered a quick bread, which means no yeast is required. I say try to bake one type of bread before you begin an another. So gather your ingredients and let’s begin.
Just skip to the recipe please.
Let’s Start the Preparation
Preheat your oven to 350 F. and grab those bananas. These pictured here are ripe enough, the two on the bottom which are VERY ripe, could be used also. Usually gives the bread more flavor. Mash your bananas in a bowl with a potato masher or use a hand mixer on medium for about 2 minutes. Which method you choose all depends on whether you prefer some banana bits in your bread or puree. Either is okay.
Add your egg, sugar, oil and most importantly the Pure Maple Syrup. This is what gives the nice maple flavor with plenty of moisture. My mouth is watering now as I type. Continue to add the rest of the ingredients. Measure the flour. Stop right there.
Remember to Measure
Take a look at this good “how-to” video by King Arthur Flour on how to correctly measure flour. You’ll thank me later. 🙂 Baking the bread and having the incorrect amount of flour in your recipe might end up being dry and crumbly. I learned the hard the hard way. Next add the baking powder, baking soda and combine all ingredients until moistened.
Prep 15 mins
Cook 60 mins
Total 1 hour, 15 mins
Yield 1 Loaf
- 4 medium very ripe bananas
- 1/2 cup sugar*
- 1/4 cup vegetable oil
- 1/4 cup pure maple syrup
- 1 egg
- 1 1/2 cups All Purpose Flour
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- Preheat oven to 350 degrees F.
- In a large bowl mash the bananas using either a potato masher or a hand mixer for 2 about minutes at medium speed. Add the egg, sugar, oil and maple syrup. Mix until well combined.
- Add flour, baking powder, baking soda and stir until moistened. Spray the bottom and sides of a 9 x 4 inch bread pan with cooking oil spray. Take the bowl with batter and pour into loaf pan, guiding it with a spoon.
- Place pan on middle rack in oven and cook for approximately 60 minutes or when a knife or toothpick inserted in the center comes clean. Cool for 10 minutes on wire rack.
*Adjust the amount of sugar. The riper the bananas I have found add sweetness to the bread and lesson the need for the amount it states in the recipe. Try substituting 1/4 Brown Sugar, packed instead.
Add Ins Optional: 1/2 cup of dark chocolate chips, chopped nuts or anything that floats your loaf. You can get pretty creative with banana bread.
Pour the batter into a parchment lined and greased 9 x 4 inch loaf pan. Perhaps with a non-stick cooking spray. I used a glass loaf pan, but you are welcome to use whatever you have. Just make sure you adjust the cooking time if needed. I do know that different loaf pans depending on the material cook differently . But don’t hold me to that. Just experiment and see what works for you. That is what cooking is all about! Experimentation 🙂 !
Place pan in the oven on the middle rack and bake for approximately one hour or until a knife inserted in the center becomes clean. Remove and allow to cool 10-15 minutes or so. Remove from the loaf pan. It should come right out! Thank goodness for parchment paper. Right? Dig in and enjoy. Make sure to share some with your family.
If you baked this recipe feel free to let me know in the comments! If you have questions as well ask me and I will try to answer them. Thanks so much for gathering here at the Tailored Spoon! I truly enjoy sharing recipes with you!