Easy Moist Banana Bread Recipe With Maple Syrup
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03/19/2006
I think this recipe is absolutely gorgeous! I couldn't find maple extract so i just used Vanilla and it was absolutely fine. Once I even ran out of maple syrup halfway through and so i filled in the rest with golden syrup and it was still really good. I'm trying it once more with half whole wheat and we'll see how that turn out.
09/07/2006
After making this I'm not going to use the recipe in my "New York Times" cookbook anymore. The banana bread recipe I was using was more labor intensive (grated orange zest) and it never turned out as good as this one. I used vanilla extract, too. I used a little less baking soda. I got great results, a moist, sweet banana-maple flavor with walnuts, I just made this first thing this morning and fresh from the oven, served warm with coffee -- it was fantastic. Thanks!
09/16/2004
This was an excellent bread--I added walnuts to the batter as I had them left over. I think this recipe would depend on the quality of the Maple syrup and fortunately we have very good syrup in my area
05/19/2007
This banana bread recipe is a nice change from the norm. Here in Vermont, we love maple in/on everything, so we particularly like the maple twist. I don't keep maple extract in the house, so I skipped that ingredient. Like one other reviewer, I added a tsp of vanilla and cut back on the baking soda. I have added nuts for texture, but it's good without also.
11/16/2008
This turned out great, and I liked that the main sweetner was maple syrup. I did make a couple small changes. I added 1/4 tsp. salt to the flour mixture, and I stirred in a small handful of chopped walnuts to the batter in addition to the walnut topping. And I only used 1 Tbsp. of sugar for the topping and that was plenty. Once the bread was out of the oven and cooled slightly, I took it out of the pan and wrapped it in plastic wrap. This kept the bread moist. Delicious!
09/18/2006
Very tasty and moist! I also substituted vanilla for maple extract and lessened the baking soda. I was very pleased.
11/23/2006
I couldn't find my loaf pan so I made these into banana muffins. Fill your muffin tins (with liners) only 1/2 way, as they expand! I baked it for about 15 minutes, at the recommended temperature. I also skipped the maple extract (didn't have any on hand) and added 2 teaspoons of vanilla sugar, and cut back a wee bit on the syrup (to compensate for the added sugar). Divine!
11/30/2004
This was just OK, I was a little disappointed. It had a strong baking soda taste to it and was very crumbly. I would definitely make some changes to the recipe for next time, including adding more banana and decreasing the baking soda!
03/31/2009
I tried this recipe for a different spin on the banana bread I usually bake. What a disappointment! This bread was dry and tasteless. I'll gladly go back to my original banana bread!
12/21/2010
Made this into muffins and topped with maple icing (from this site). Awesome flavor in the muffins, but with the icing, these are amazing. Definitely a dessert rather than a breakfast muffin.
10/01/2006
This is quite easily the best banana bread on this site (and I have tried quite a few). I baked in coffee tins. Delicious!
10/05/2010
AMAZING!!!!! this was so easy to make! My little boy was my assistant and he loved it...not to mention how great my house smelled after it was done. Instead of the maple extract i used vanilla extract... FYI-maple extract was 5 dollars for a tiny bottle!!!
09/04/2010
My husband and I were disappointed in this recipe. We didn't think it had much flavor and was very crumbly. Also the crumb topping fell off every time you sliced the bread. My just go back to my mom's banana bread recipe and try maple flavoring in that instead.
12/02/2010
Its easy, I love that part. However, the bread was not really sweet at all. I did enjoy the sugar on top, but the majority of the bread was not sweet enough. maybe add just a little something to sweeten it next time. It was really easy!
02/04/2009
A great idea and it sounds delicious but...the maple flavor is very delicate and the bread is a bit bland. Couldn't really taste the maple or the bananas. What we could taste was baking soda! The recipe needs a make-over.
07/06/2011
I have tried a couple of other banana bread with maple syrup, and this is good. There are a couple of others I like better. I only had to bake it 35 minutes. I used 2 tbs of brown sugar instead of white sugar.
08/07/2011
Good recipe but I'm a tweaker so... I used dark brown sugar instead of white sugar, added an extra black banana (so 3 total for extra moistness and flavour) and sprinkled an extra 1/8 cup of walnuts and about 1 1/2 tbsp of brown sugar on top. It was super extra delish!!
07/02/2011
I love this recipe, but whenever I make it I use four bananas instead of two. It adds maybe five minutes to the baking time, but gives a really moist, fruit-focused loaf. I skip on the walnuts, both on top, or, as some reviewers have suggested, within (due to allergies), but the extra bananas give sufficient texture to keep it interesting, especially if you do not over mash them.
10/29/2004
This was ok, took a little longer to bake and was almost too sweet.
09/19/2010
I thought this was pretty good. Not my favorite banana bread, but tasty. A little bit bitter, and with less body than I like.
03/19/2011
love it! We've gone off sugar and finding recipes with no sugar is hard. I just put the walnuts into the batter and skipped the sugar. Also I used my own Gluten free flour blend and it turned out great!
03/28/2009
this recipe is so awesome because you really don't have to use the 3 T of sugar it suggests at the end and this is soooo delicious all by itself!! i used 5 bananas instead of 2 because i'm trying to get some fruit any way i can into my son. he eats one muffin every day!! THANK YOU FOR THE RECIPE!!
08/16/2009
This bread never had a chance to get cold at my house!
08/13/2008
This really is a beautiful banana bread recipe. I modified the recipe a little by using pecan nuts instead of walnuts, since they go so nicely with the maple taste. I also used about 30ml less maple syrup and replaced the flour with commercial gluten free flour which has worked perfectlyd . My loaf tin is quite large, so I doubled the recipe that is given for 12 and it's made the perfect size loaf.
07/14/2008
I was a little disappointed with this recipe. I made some changes, so I didn't think it would be fair to give it a lower rating. I used pure maple syrup but used vanilla extract and wheat flour instead of white, also I used 3 bananas and 1/2 teaspoon of baking powder. I was surprised at how unsweet the batter was, so I added a tablespoon of sugar and extra maple syrup. It came out okay, not bad, but not great. I would add alot more maple syrup to it next time if I were to make it again. I am wondering if the maple extract is the key to the maple "kick" it was missing.
04/30/2007
Very good, and not your typical banana bread in that it was lighter than most. I made it just as directed, and then again with a few changes. It took a full 60 minutes bake time for each, and the changes in the second version I made were simple: instead making the topping as directed , I substituted maple sugar for the white sugar, and black walnuts for the english walnuts, and mixed them directly into the batter. Lovely!
02/11/2009
This was pretty good banana bread. I used a mixture of whole wheat and oat flour. I also used extra banana and eliminated the oil. I used buttermilk instead of milk and doubled it to compensate for the oil. Turned out very moist. And I really like the use of the maple, makes the bread just sweet enough. Next time I would probably use even more banana.
02/23/2007
I wish there was a way to comment about a recipe without rating it. I changed the recipe by using vanilla extract instead of maple and a little less baking soda (which was plenty), and used a commercial, non-pure maple syrup. I'd only give the result 2 stars (but I didn't want to bring down the average). Really, it was pretty bland. Next time, if I didn't have maple extract on hand, I'd use the vanilla, but also add more bananas, cinnamon and raisins. The texture's OK. It just needs more flavor.
11/01/2008
I made this exactly according to the recipe, and it's not as great as I hoped it would be. I love the idea of the maple flavor though, so I haven't given up on it completely... I'll play around with it next time and see what I come up with.
03/04/2010
I love this banana bread - it's wonderful! I couldn't resist making a few changes though. I used 3 smallish bananas, added 1/4 tsp. salt and 1/2 tsp. cinnamon (love the banana-maple-cinnamon combo). For the topping, I added another 1/2 tsp. cinnamon and replaced 1 Tbsp. of the sugar with brown sugar. It baked up perfectly in 50 minutes and it came out so moist and delicious. Reminds me of eating banana pancakes!
03/23/2006
This maple banana bread was VERY easy to make. Although a little messy, because I'm a messy baker, it was fun and simple. I didn't have maple extract, so by recommendation of evenstarlight, I used vanilla. I used a 9x9 pan and it took 45 mins. Instead of 2 bananas, I used three. I used more nuts. And lastly, I used a "bloop" (I usually eye things) more maple syrup. I used a tiny bit too much baking powder, but it turned out FINE! It's very tasty, and moist. Amazing. Could use more banana and maple flavour, but overall, great.
05/10/2012
This was a pretty good banana bread. I used 3 bananas, soy milk instead of regular (I forgot to pick it up at the store) and extra walnuts mixed in. I couldn't taste the maple syrup very well, so next time I would probably use a fancier variety instead of the regular stuff I had. Last thing, I used brown sugar with the walnuts over the top to give it a yummy crumbly top. It was good!
04/22/2012
Well, this is nice moist tasty banana bread but it does not even have a hint of maple flavor so I rated it harshly. I used the darkest I have (supposed to be grade C but more of a very dark amber) it was off, had i known that, i would have used brown sugar instead. I guess it's my fault for assuming it would add a flavor and not just act as a sweetener.
12/21/2008
I double the maple extract to get more of a maple flavour, and add 1 tsp of cinnamon. Also usually use whole wheat flour instead of white.
03/24/2007
I don't think I made this correctly. Because it did not taste good at all. As many others recommended I substituted vanilla extract b/c I did not have maple and I used less baking soda. It was very moist but at the same time extremely bland. I will stick with my other banana bread recipe and not make this one ever again. Sorry but it was not to my liking.
03/04/2008
very bland, I was very excited to make this and was extremly diappointed the flavor was just not there.
05/08/2012
This is the best banana bread I have made yet. I used a cup of thawed mashed banana and it was so moist.
05/17/2010
Beautiful flavour, very moist. I didn't have walnuts so I used pecans. Will bake this regularly.
03/10/2006
was so yummy my family loved this
10/15/2007
I love this recipe! I used 1 tsp maple extract and added nuts to the batter. Very easy and a hit at my home and office.
03/08/2010
Couldn't taste the maple flavor.
01/19/2010
Not good at all. No flavor. Would not make this again.
06/09/2010
I used 100% whole wheat flour, changed the maple extract to 1 tsp. vanilla, and added 1 tsp. cinnamon. This is my favorite banana bread recipe. The maple syrup is a natural sweetener that pairs perfectly with bananas.
04/28/2010
I LOVE this, especially because it doesn't have any sugar. I used all whole wheat flour and it turned out perfect.
02/28/2009
Very tasty, best banana bread recipe so far!
05/13/2009
Nice recipe to use if you only have 2 bananas. I used vanilla instead of maple extract and it was fine.
08/27/2010
I had some left over maple syrup left from breakfast and I didn't want to waste it. I added enough to make 1/2 cup. I didn't have any maple extract, so I used vanilla. It didn't have TOO much maple flavor. I made them into muffins for our bnb. They were, "OK," but hubby thought they were pretty good. I've given each guest 1 and they haven't come back. They rose nice and tall, something I have trouble achieving with my muffins. Batter was pretty thick, but in the end, the texture was perfect.
10/26/2006
This was ok. The bread didn't rise as high as my usual recipe. Nice flavor, different for a change. I won't make this again though.
05/09/2007
Great texture, perfect moisture and density, but bland to taste. I also agree that you can taste the baking soda. I will experiment with spices - thank you for this promising recipe.
08/03/2008
I made the banana bread exact, only omitting the nuts. (My boys aren't fans of nutty breads like I am. For shame.) This seemed like it took FOREVER to bake. I had to place a piece of tinfoil over the top to keep it from burning. The flavor was different, but pleasant. It was easy enough to throw together with items most people have on hand. Not my favorite banana bread, but tasty all the same.
04/18/2005
This is good bread. I gave it four stars because I thought it could use more maple flavoring but this is a recipe I will every summer since I grow my own zucchini.
01/03/2010
Absolutely wonderful!!!!
04/09/2010
The baking soda taste is overwhelming. Would not make this recipe again.
07/20/2008
Very good!
06/21/2010
Made this recipe into muffins for Father's Day brunch, and they received rave reviews! The only change I made (since I didn't have any ripe bananas and had to use ones a little on the unripened side, which yielded less of that good banana sweetness) was to add some light brown sugar to my tasting and some chopped pecans. Baked them at 350 for 25 mins. Moist, delicious muffins!
07/28/2010
I made this a little healthier by replacing the ap flour with ww and replacing half the butter with applesauce. It turned out delicious. My favourite part was the crunchy topping. I'd make this again for sure.
09/09/2009
I was so excited to find a maple banana bread recipe, but found this one a little on the bland side. I couldn't really taste the banana and I couldn't really taste the maple (I made the recipe exactly as indicated). It was just "OK" - I wouldn't make it again.
09/20/2007
This recipe was a nice template for me but based on other reviews such as it being bland and requiring too much soda, I made a few changes. I lowered the baking soda by about 1/4 tsp, I added 1/2 tsp cinnamon, I added 1 c of slivered almonds to the batter (I love nuts so the pecan topping and almonds inside were great for me), and I swapped 3/4 c of wheat flour for some of the white flour to make it a little more healthy. Lastly, I baked them in muffin tins instead of a loaf pan to cut down on time. 20 mins at 350 and they were done (the recipe made 15 muffins by the way). They turned out great!
12/21/2014
Loved it
10/11/2017
I added toasted pecans to the batter and skipped the topping. Very good.
04/06/2009
This recipe is tasty, but nothing special & cannot compare with the standard sour cream banana bread I usually make. This bread turned out pretty fluffy. The changes I made were as follows: 1) used margarine instead of butter because that is what I had in the house 2) didn't add in maple extract because I didn't have any 3) added 1/4 tsp of salt to the flour mix 4) added 1 tbs brown sugar to the topping to make up for the missing sweetness of the maple extract. Again, I am not saying this is a bad recipe but I have had better banana breads that are much more moist, dense & flavorful.
06/09/2013
This is a great recipe and I love there is only maple syrup as sweetener. I've made this before and always have added walnuts, but this time I was out so I didn't. Still love it, even without the walnuts. :) Spread with a thin layer of maple cream for a super delicious and mapley flavor!
01/05/2010
Really good recipe. I used Grade B syrup and added a bit of pumpkin pie spice to the batter. Will make again.
02/16/2013
It was very nice, not too sweet, but the maple syrup was wasted because the flavour was not at all apparent. I have had banana bread that was every bit as good but did not involve the expensive maple syrup as an ingredient.
01/03/2010
This is a great banana bread recipe. It is very moist and flavorful. I brought the bread to share with a group of people who were helping move a friend. They all loved it. I used vanilla instead of maple flavoring, because it's what I had on hand. The maple flavor from the syrup wasn't very strong. That was fine with me. I especially appreciate that this recipe does not require processed sugar. I enjoy experimenting with alternatives to sugar.
02/10/2009
Everyone loved this Banana Bread, I also didn't have maple extract, but because I was using fresh Maple syrup from the local farm in the area, I found that was enough.
06/03/2014
Pretty amazing Banana bread! I love maple anything, but I never thought to put it in banana bread! I made a few substitutions based on the ingredients I had, but it worked out well! I used vanilla extract instead of maple extract, egg beaters for the eggs, I left out the nuts, added chocolate chips, and topped them with cinnamon sugar. Made mini loaves which took 25 minutes to cook. I used oil instead of butter, but it still had a butter taste since I used some butter-flavored maple pancake syrup. I KNOW this recipe would be even more amazing with pure maple syrup, but the HUGE jug I got from Vermont is nearly empty! Gives me an excuse to plan a vacation though! ;) Can't wait to try this with pure maple syrup, and I might play around with the flour(wheat/oat)and with the egg beaters, it'll also be a pretty healthy bread! Thanks so much for the recipe! :)
06/10/2013
very bland; just a hint of banana came through; and didn't taste the maple at all. I will be sticking to my old banana bread recipe
06/21/2013
No different tasting then any other normal banana bread recipe. Still a decent recipe if you like maple syrup. I am going to try Butter Pecan syrup next time to test the flavor.
09/20/2017
Made this magnificent recipe, and added my own touch of taste, by adding 1 1/2 tps of pumpkin spice. Everyone here loved it and asked for more. I will definitely be making this for the holidays.
03/16/2009
This recipe is more subtle than I thought it would be based on other's reviews. I didn't find it overly sweet. It came out a little dry but otherwise has a good flavor esp. after toasting and buttering it.
05/19/2010
Although there really wasn't much maple flavor in the finished product, this recipe did result in a lovely, moist and delicious banana bread. I doubled the recipe to make two loaves and naturally I was a few tbsp short of maple syrup, so I topped it off with some dark agave and an additional splash of maple flavoring, and used 5 large bananas. It smelled wonderful baking and when the loaves came out of the oven they were a beautiful golden brown. Very nice texture. I actually forgot the sugar and next time will add it because I think it could use a touch more sweetness - even though there was a lot of maple syrup here, the bread is not too sweet at all. Nice recipe! I will definitely add it to our banana bread rotation!
01/13/2010
I really like maple syrup so I thought this would be a great recipe for me but somehow it did not turn out right. The bottom of the bread was doughy and rubbery and only the upper half seemed to have been baked right. I wonder what I did wrong? Possibly beat the batter too long? Need to work on the taste and add some of the suggested spices but otherwise ok. Can someone think of what I may have done wrong? Thanks.
03/24/2010
SO good. The maple flavor was a bit lacking, but the bread so moist and delicious, I didn't mind. I will make this recipe again!
10/11/2006
The kids I teach loved this recipe!! Excellent while still warm!
10/12/2009
Great basic recipe. I tweeked it with adding another egg, some cinnamon with the the flour mixture. I used 3 large bananas and for the topping, brown sugar. Came out in about 45 minutes and was just perfect.
10/31/2009
Pretty good bread. I didn't have maple syrup so I pondered for a while and used honey and maple flavoring instead. It needed another 10-15 minutes past the stated bake time, but that seems to happen a lot in my oven. The taste is good and it's moist. Thanks for the recipe!
11/22/2009
This was an excellent tasting bread and it made a beautiful loaf. I like that there is no refined sugar in it. You won't miss it! I used vanilla extract instead of maple only because I didn't have maple. Otherwise I followed the recipe exactly, minus the topping.
01/22/2013
This was incredible! The best banana bread recipe I've ever had. Hands down. I used vanilla extract and it was great.
12/03/2013
Delicious! The perfect fall variation of banana bread. I made some adjustments, but five stars for a good solid recipe. (Adjustments: 1. Added a nice heaping half teaspoon of ground allspice. 2. Added about 1/8 t. fresh ground white pepper. 3. Used vanilla extract instead of maple because I didn't have maple. 4. Left out the nuts because my fiancé is allergic. 5. Accidentally included the sugar in the batter because I wasn't reading the recipe carefully enough, heheh.)
01/30/2010
Great recipe with or without the nuts. I added 1/4 tsp of cinnamin, 1/4 tsp allspice, touch of nutmeg. Used buttermilk instead of milk. This is our favourite bananna bread recipe by far!! thankyou for sgaring this recipe Starflower
08/08/2013
First let me say I hate it when people change a recipe and then rate it poorly. But I did change the recipe however I do love it. I replaced the butter with coconut oil (I'm dairy free), vanilla extract instead of maple extract (didn't have any), replaced milk with almond milk, added 1/2t salt and substituted whole wheat pastry flour for the white flour. I also ditched the sugar and just added a cup of walnuts and about 3/4 c of dairy free chocolate chips and to top it off I made muffins (filled tins 3/4 full baked 20 minutes). These aren't real sweet but that's fine, I wanted a muffin with a lot less refined sugar (so I only had what was in the chocolate chips) and ended up with a much healthier muffin that still is a treat and doesn't taste too healthy.
04/21/2016
I love that this uses maple syrup which goes well with bananas! I've made this numerous times and give it to the neighbors (who give us apple bananas from their trees!) who LOVE it. They especially love the topping. By the way, three tablespoons of sugar for the topping is way too much. I use half that.
04/30/2020
I have made many banana breads in my life and have found this to be the best. I like that it is not overly sweet like most recipes can be. I used vanilla in place of the extract as suggested by another review. I would say this bread has the best balance of flavor and sweetness and is very easy and fast to put together.
12/03/2017
This was excellent!! Of course, I had to make my it my own. I doubled the recipe, used vanilla extract, substituted bourbon for half the milk, mixed the walnuts in the batter but sprinkled the top with the sugar. My house smelled so good and we ate it hot because we couldn't wait. I am looking forward to eating the remaining loaf!
02/26/2018
I've made this a few times and its been great, even threw in chocolate chips for fun and its excellent. I have tried a couple changes to go a little less carbs with 2 eggs less maple syrup and pecans and cinnamon and nutmeg came out great.
11/03/2015
This is my new banana bread recipe! I loved it, and I've been making my mom's banana bread recipe for years. I used apple sauce instead of sugar, cut back a smidge on the baking powder and soda. Used oil instead of butter and extra 1/2 banana instead of egg to make it beautifully vegan! 4 yo, 3yo, 1yo gobbled it up!
06/23/2013
I liked the texture of this and it rose well and baked well, but it was a little bland. I added shredded carrots to it. I think a lot of cinnamon would help it taste better.
04/14/2020
Substituted and added vanilla. Also added 1/2 cup walnuts to the batter
01/30/2022
I had no maple syrup. Substituted raspberry and almond extract.
02/20/2022
I took the advice of the other reviewers and used only a half tsp of baking soda. I used a full tsp of Vanilla extract because I did not have maple extract. I also added a 3rd banana and a tsp of cinnamon. Even with all that this bread was dry and flavorless and the taste of the baking soda was noticeable. The topping of sugar and walnuts made a nice crust on the top which is why I gave it 3 stars. I ate the top 1-2 inches and left the rest.
02/06/2021
always a treat!! I've made it several times both as exactly described and with a few healthy changes (e.g., apple sauce in place of butter, added chia and ground flaxseed) and every time it's perfect!! Also fun to add a few chocolate chips too with pecans.
01/25/2021
I loved it. We used are own made maple syrup too. I used rum extract and added 1 cup maple syrup. It's 11 degrees out and I had no nuts so I'm using oatmeal & brown sugar for the topping YUMMY ps I also used 1/2 n 1/2 vs the milk. It is so moist and tasty You really need a bigger loaf pan
02/17/2017
Quite tasty with the maple flavour, though a little drier than I expected.
01/05/2013
I didn't have maple extract so I used vanilla extract and it turned out great!!!!!
05/22/2016
I loved it and so did the Hubby. Especially the topping. Made it exactly as recipe except for the maple extract, which I did not have. Used vanilla extract as the other reviewers have stated they used. Will absolutely make it again. Liked the idea of using maple syrup. It is not too sweet and very moist.
06/13/2020
I made this recipe in my p.chef mini loaf pan, as we wouldn't eat the entire loaf while fresh. Perfect amount for the 8 mini loaves, I'll probably freeze 1/2 for future snacks. I baked for 30 minutes, perfectly done. I made 2 changes; vanilla bean instead of maple extract, and demerara sugar with the walnuts instead of white sugar. I'll certainly make this again. Sorry no pic, wasn't able to load my android photo
07/28/2022
Perfect, Smells absolutely delicious can't wait to have it for dessert tonight
12/28/2012
I loved it! I used 2 large bananas but feel it can use at least 1 more banana. Also I feel it can use just a touch more sweetener. I used vanilla extract and it worked fine...baking time was perfect...it browned very nicely...so to sum up...it could be just slightly sweeter & richer but overall I will use and tweak this recipe again, thank you!
Source: https://www.allrecipes.com/recipe/36772/maple-banana-bread/
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