Maple Walnut Banana Bread
This maple syrup banana bread is moist, sweet, and packed with walnuts and cranberries. Perfect for breakfast or a snack—no mixer needed!
Servings: 10
Calories: 279kcal
Ingredients
- 2 very ripe bananas plus ½ banana for topping
- ½ cup unsalted butter, melted
- ½ cup brown sugar (or coconut sugar)
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 eggs
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup mix-ins: raisins dried cranberries, chopped walnuts or whole pecans
Instructions
- Prep the Pan: Heat the oven to 350°F (180°C). Line your loaf pan with parchment paper or grease it lightly.
- Mash the Bananas: In a big bowl, mash the 2 ripe bananas with a fork until mostly smooth (tiny lumps are fine!).
- Mix Wet Ingredient: Add melted butter, brown sugar, maple syrup, vanilla, and cinnamon. Stir well. Crack in the eggs and mix until just combined. You can use a mixer if you want.
- Add Dry Ingredients: Dump in the flour and baking powder. Gently fold just until no white streaks remain. Overmixing = tough bread!
- Fold in Extras: Stir in cranberries, walnuts, or raisins. Save a few for the top if you want it pretty.
- Bake!: Pour batter into the pan. Slice the remaining ½ banana and place it on top. Bake for 50-55 minutes, or until a toothpick comes out clean.
- Cool (If You Can Wait!): Let it cool in the pan for 10 minutes, then transfer to a wire rack. Slicing too soon = crumbly mess!
Video
Notes
- For taller bread, use a smaller pan (8x4-inch).
- Let cool completely before slicing for neat cuts.
Nutrition
Calories: 279kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 129mg | Potassium: 155mg | Fiber: 2g | Sugar: 15g | Vitamin A: 348IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
