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Maple Walnut Banana Bread with Brown Sugar

Maple walnut banana bread gets its sweetness from ripe bananas, maple syrup, and packed brown sugar. Baked in a 9x5-inch loaf pan, it has a tender crumb with chopped walnuts throughout.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 nonstick cooking spray for the pan
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
  • 0.5 cup unsalted butter melted and cooled
  • 0.75 cup light brown sugar packed
  • 2 eggs large
  • 1.5 cups bananas ripe, mashed; about 3 medium
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 0.75 cup walnuts chopped

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Heat the oven to 350°F.
  2. Coat a 9x5-inch loaf pan with nonstick cooking spray.
  3. Whisk the flour, baking soda, salt, and cinnamon in a medium bowl.
  4. Whisk the melted butter and brown sugar in a large bowl.
  5. Whisk in the eggs, mashed bananas, maple syrup, and vanilla until combined.
  6. Add the flour mixture to the banana mixture and fold just until no dry streaks remain.
  7. Fold in the walnuts.
  8. Transfer the batter to the prepared pan and smooth the top.
  9. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool the bread in the pan for 10 minutes.
  11. Turn it out onto a wire rack and cool before slicing.

Notes

For a tender loaf, fold the flour mixture in just until no dry streaks remain. Refrigerate leftovers in an airtight container for up to 5 days; freeze slices for up to 3 months. For a dairy-free variation, substitute melted coconut oil for the butter.