Maple Banana Bread/Whole Wheat Banana Bread —MAV

If there is one thing I’ve been asked about extensively over my years of blogging it’s my banana bread recipe. The recipe is no longer online so I get lots of emails from pals wondering where it is or how they can find it. Well, friends, here you go! … and a little extra treat for you banana bread lovers as well.

Below is a recipe that I have used for years and have loved so very much. It has gone through some changes (those who have it on hand will notice them) but I am very happy with it. It’s buttery and has a nice simple maple taste. So good and so easy!

Maple Banana Bread

11 ounces white whole wheat flour (or unbleached all purpose)
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
4 ounces butter, melted
5 ounces maple syrup, room temperature
2 eggs, room temperature
3 bananas, mashed
3 tablespoons milk

For the topping I use turbinado raw sugar + slighty ground up rolled oats but you can do whatever you like. Try brown sugar or cinnamon and sugar. Experiment!

Oven: 350ºF / 180ºC
Grease loaf pan and parchment the bottom if you like (I don’t)

Sift flour, baking soda, baking powder and salt together and set aside. Mix well butter and syrup. Beat in eggs one at a time and then mix in the mashed banana. Stir the milk into that mixture and add the whole thing to the dry ingredients. Don’t over-mix, please. Pour into loaf pan and top with your sugar/oat topping. Bake for 35-40 minutes rotating in the middle of the bake-time. Check for a little cracking on top and the bread pulling away from the sides. Be careful not to over-bake or it will be dry. I have trained my nose to know when this bread is done and I bet you can as well … you just want to smell the bananas deeply. It’s hard to explain but use your gut.

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Of course since 2005 I found another banana bread recipe, experimented and started making this one too! Now I have two favorite banana bread recipes which I suppose is a good thing. One a bit less good for you with a whole stick of butter (although still no sugar) and one a bit healthier with wheat germ and such (although still quite tasty). Don’t let the ‘whole wheat’ label scare you, please! The recipe below has a sweet, rich and warm taste, I promise.

Whole Wheat Banana Bread

8-1/2 ounces whole wheat flour
2 ounces wheat germ
2 teaspoons baking powder
heaping 1/2 teaspoon cinnamon
generous pinch of salt
4 ounces honey
3-1/2 ounces canola oil
1 teaspoon vanilla
2 eggs
3 bananas, mashed

Oven: 325ºF / 110ºC
Grease loaf pan and parchment the bottom if you like (I don’t)

Mix flour, wheat germ, baking powder, cinnamon and salt together well, set aside. Whisk honey and oil very well. Whisk in vanilla. Whisk in eggs one at a time and mix it all up very well. Whisk in mashed banana quite well. Stir the wet ingredients into the dry. Don’t over-mix, please. Pour into loaf pan (and top with walnuts, pecans, sliced almonds if you like). Bake for 40-45 minutes or so rotating the pan in the middle of the bake-time.