Recipe: Maple Banana Bread

Bananas should be this state of ripeness

Maple syrup is not just used for pancakes and waffles. Their taste differ from honey, with a deep caramel notes and go well in marinates for meats, cakes and granola. Use only real maple syrup please, not those artificial maple flavoured syrups. On similar note, do use only real extracts whenever possible, such as vanilla, almond, orange etc. It may cost more, but it does make a difference. Besides, artificial flavors are loaded with chemicals so they can’t be all that good for you innit?  I experimented with nearly all the available types of bananas in Singapore and feel that the common Philippine breed is the best for cakes and breads, in terms of both sweetness and texture. Use riper bananas (with brown spots) for this recipe.

Maple Banana Bread

390g all purpose flour
1½ tsp baking soda
¾ tsp cinnamon
1 cup light brown sugar
170g unsalted butter, softened
3 large eggs
3-4 bananas, mashed
3 tablespoons maple syrup
¼ + 2tbsp cup milk

1. Preheat oven to 175C and grease a 9×5″ loaf pan with butter.

2. Mix together flour, baking soda and cinnamon and set aside.

3. Cream together brown sugar and butter until pale and fluffy.

4. Add eggs, one at a time, beating until well combined.

5. Mash bananas and maple syrup together and stir into the egg mixture.

6. Alternately incorporate the flour mixture and milk until well combined and smooth.

7. Pour into prepared baking dish and bake for about 70 minutes, or until a toothpick comes out clean. (Begin checking at 45 minutes, as the maple will cause the bread to get quite dark. To prevent the top from burning, you can also cover with foil during the last 10 – 15 minutes).

8. Let banana bread cool for 15 minutes before serving. Makes a tall loaf of banana bread.

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