Maple Syrup Banana Bread

Maple Syrup Banana Bread

There's a big bunch of overripe bananas in my kitchen. I always believe that the best way to "get rid" of them is by baking them into a loaf of fragrant banana cake/bread.

I have a bottle of pure maple syrup in my fridge, so..... let's bake banana bread with a twist - by adding maple syrup. ;)

Oh, and here's my favorite way of enjoying freshly baked banana bread. Get ready a generous slice of banana bread; cut a thin slice of cold pure butter; put the butter on the banana bread slice; wait for it to melt a little; make a cuppa of my favorite coffee. Hmmmmmm..... you get the zest? ;)

Recipe adapted from here.

Ingredients:
(Serves 6)

1/4 cup grapeseed oil (I run out of rice bran oil and I don't want to use melted butter)
1/2 cup brown sugar
1/4 cup pure maple syrup
2 medium eggs, room temperature
1/2 teaspoon vanilla extract
3 medium ripe bananas (I used local pisang berangan)
1 & 1/2 cups sifted cake flour (yes, cake flour)
1 teaspoon baking powder
1/4 teaspoon salt

Grapeseed oil.

How to:

1. Preheat oven to 175°C. Line a standard glass loaf pan with non-stick baking paper. Set aside.

2. In a medium bowl, whisk grapeseed oil, brown sugar, and maple syrup together. Add the eggs and vanilla extract and whisk until fully combined. Mash the bananas and pour into the mixture, whisk to combine.

Note: I don't mash the bananas too early because I don't want them to become blackish due to oxidization. So, I only mash them when the rest of the wet ingredients are already well combined.

3. Add sifted flour, baking powder and salt to the mixture. Gently mix with a spatula until just combined. Don't over mix.

4. Pour into prepared loaf pan and bake for about 1 hour and 15 minutes. Allow to cool before turning out of pan.