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Banana Bread - Maple (with Maple Glaze)

Maple Syrup 40 Tried & True Recipes Cookbook

Purchased this cookbook at the general store in Stockholm, WI while doing the Great River Road Wine Trail trip July 2022.
Great way to use overripe bananas.

Ingredients

  • 2 c. light brown sugar
  • 4 large eggs
  • 1-1/4 c. canola oil
  • 8 oz. light sour cream (Daisy)
  • 1 Tbls. maple extract
  • 3-1/2 c. unbleached all-purpose white flour
  • 2 t. baking soda
  • 2 t. baking powder
  • 1 t. ground cinnamon
  • 3 c. very ripe bananas, mashed
  • 1-1/2 c. chopped walnuts
  • 1 Tbls. unbleached white all-purpose flour

Maple Glaze

  • ¼ c. butter
  • ½ c. maple syrup
  • ½ t. maple extract
  • 1 c. powdered sugar

Instructions

Lightly grease and flour (2) 9x5-inch loaf pans or (4) mini and one 9x5-inch loaf pan. Line bottoms of each pan with parchment or wax paper. Set aside.

In large bowl, add brown sugar, eggs (one at a time) and mix on slow speed with a hand mixer or electric mixer, until combined. With mixer running, add oil then sour cream and 1 tablespoon maple extract. Mix just until combined.

In another large bowl, whisk together flour, baking soda, baking powder and cinnamon.

In a small bowl, toss nuts in 1 tablespoon of flour and set aside.

Add half of the flour mixture to the brown sugar mixture. Stir in mashed bananas. Stir in remaining half of the flour mixture and flour-coated nuts.

Divide batter among prepared pans, filling ¾ full; smooth tops.

Bake 70-80 minutes (45 minutes for mini loaves) until bread rises and toothpick inserted in center comes out clean.

Remove from oven, let sit in pans for 5 minutes, then remove bread from pans and cool on a wire rack.

Maple Glaze: Melt butter in a small pan over medium heat; stir in maple syrup. Stir while boiling for 2 minutes. Remove from heat; stir in ½ teaspoon maple extract. Add powdered sugar and whisk until smooth. Stir 3 to 5 minutes or until mixture begins to thicken and cool slightly. Drizzle over each loaf of bread.

NOTE: To freeze, wrap each loaf in foil, then in saran wrap. Transfer wrapped loaves to zip lock bags and put in freezer.