Description
This moist and flavorful banana bread is perfect for breakfast or a snack, and can easily be modified for dietary preferences.
Ingredients
Scale
- 2 cups All-Purpose Flour (substitute with gluten-free flour for a gluten-free option)
- 1 teaspoon Baking Soda (ensure it’s fresh for optimal rise)
- 1/2 teaspoon Salt (do not skip this essential ingredient)
- 1/2 cup Unsalted Butter (can be replaced with coconut oil for a dairy-free version)
- 1 cup Brown Sugar (granulated sugar works in a pinch but may alter texture)
- 1/2 cup Maple Syrup (honey can be used but may change glaze flavor)
- 2 Large Eggs (a flax egg can replace for a vegan alternative)
- 3–4 medium Mashed Bananas (ensure they are ripe for best flavor)
- 1 teaspoon Vanilla Extract (non-alcoholic vanilla is a suitable substitute)
- 1/2 cup Plain Yogurt/Sour Cream (applesauce can be a lower-fat alternative)
- 1/2 cup Walnuts/Pecans (can be omitted or replaced with chocolate chips)
- 1/4 cup Maple Syrup (for Topping) (consider using a simple sugar glaze as an alternative)
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
- Sift together the all-purpose flour, baking soda, and salt in a bowl, then set aside.
- Cream the softened unsalted butter and brown sugar in a mixer until light and fluffy, about 3-4 minutes.
- Gradually beat in the maple syrup, followed by the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract until well combined.
- Incorporate the dry ingredients on low speed in two additions, alternating with the yogurt. Mix until just combined—be careful not to overmix.
- Stir in the chopped walnuts or pecans, saving a few for the topping.
- Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle the reserved nuts over the batter.
- Bake for 50-60 minutes, covering loosely with foil after 30 minutes if it starts to brown too quickly.
- Check for doneness by inserting a toothpick in the center; it should come out clean when properly baked.
- Cool on a wire rack until completely cool, then drizzle warmed maple syrup over the loaf.
Notes
- For a gluten-free option, replace all-purpose flour with gluten-free flour.
- Ensure all ingredients are at room temperature for the best results.
- Overripe bananas will give the best flavor.
- The bread can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg