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Maple Syrup Banana Bread (bold flavor, not-too-sweet)

Maple Syrup Banana Bread
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Ingredients

  • 1 cup [240 g] mashed banana from about 3 overripe bananas
  • 1/2 cup [105 g] neutral oil*
  • 2/3 cup [205 g] maple syrup
  • 1/2 teaspoon fine sea salt or table salt
  • 2 cups [260 g] all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ripe banana, split lengthwise (optional)

Instructions

  1. Preheat the oven to 350°F [180°C].
  2. Grease an 8 x 4-inch [20 x 10 cm] loaf pan.**
  3. In a medium mixing bowl, whisk the mashed bananas together with the oil until very well combined. Add the maple syrup and salt and whisk together until completely incorporated.
  4. In a large mixing bowl, whisk or sift together the flour, baking soda, and baking powder.***
  5. Add the wet mixture to the flour mixture and stir to combine. Do not over-mix (stop mixing as soon as there are no dry pockets of flour).
  6. Spoon the batter into the loaf pan. Place the banana halves cut side up on top of the loaf (if using).
  7. Bake for 60-70 minutes. Check for doneness by inserting a toothpick or wooden skewer into the center of the loaf. If it comes out with batter, it needs more time, but if it comes out clean or with a few crumbs, it’s ready to take out.
  8. Remove from the pan and cool on a rack for at least 30 minutes before cutting and serving.

Notes

* E.g., a very light-flavored olive oil, canola oil, or any other neutral oil that is liquid at room temperature.

** To make this into muffins instead of a banana bread loaf, place 9 muffin liners in a muffin tin (homemade parchment liners or store-bought paper ones). If using parchment ones, drizzle them lightly with oil. Evenly distribute the batter between the 9 liners, then (optionally) top each with a 1/2-inch [13 mm] banana slice. Bake for about 25 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs.

*** If you want to save on dishes, place a fine-mesh sieve over a paper towel and add the flour, baking soda, and baking powder to the sieve. Sift the dry ingredients directly onto the wet ingredients (and don’t forget the dust that filtered onto the paper towel too).

Note on the pan size: This recipe has never overflowed during testing, and it should not overflow on you if you use a standard 8 x 4-inch pan. But if yours does overflow, something has gone wrong with your ingredient ratios, oven temperature, or pan depth. If you’re making this for the first time and worried it might overflow, you can place a baking sheet on the rack one level down from the rack you’re baking on.

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Find it online: https://cardamomandtea.com/114632/maple-syrup-banana-bread/