This might be the holy grail of banana breads. It’s fluffy and soft and moist and buttery all at once. As much as I love my last banana bread recipe, this is a definite improvement. Like my other favourite recipe this banana bread contains no refined sugar, and can easily be made whole wheat.
Between my 3 kids, I only have half of this loaf left, despite it being fresh out of the oven 13 minutes ago. By the time I finish writing out the recipe I expect it to be completely finished.
Ingredients:
2 cups all purpose flour
1 tsp baking soda
Pinch of salt
4 medium bananas, very ripe, mashed roughly
2 large eggs
1 tsp vanilla
1/2 cup partially melted butter
1/3 cup maple syrup (can be reduced to 1/4 cup with no ill effects)
Instructions:
Preheat oven to 350F and grease a 9×5″ loaf pan.
Mix all dry ingredients in a medium sized bowl.
Mash bananas, making sure there are plenty of pea sized lumps remaining.
Combine bananas, maple syrup, eggs, and vanilla in a medium sized bowl, then drizzle in the butter whole stirring to ensure that the eggs don’t scramble.
Add wet ingredients to dry and stir just until combined. Don’t overmix!
Pour into the prepared pan and bake for 55 minutes, or until the middle is springy and a cake tester comes out clean.
Best served warm with butter, but also fantastic at room temperature.
Ann Loves Food 