Mapley banana bread

It’s fair to say that I have an odd sort of relationship with bananas. It’s not that I detest them, as such, but if I’m going to eat one, it must be just-so-ripe, and each bite washed down with a gulp of ice-cold water. (I know, I’m insane.) Once at the mushy black-pocked stage, they are frutta non grata but, baked in banana bread, they’re a different prospect entirely. That said, I would eat pretty much anything baked in a cake.

The bones of this recipe – now much tweaked and experimented with – originate from Helen Jane Hearn. I especially love the crunchy demerara crust, the lingering smoky hint of maple sweetness, and best of all, the slathered layer of melting butter on a slice straight from the oven.

Mapley banana bread

Ingredients for one loaf:

3 squishily ripe bananas
2 large eggs
280g white flour
40g golden brown caster sugar
30ml maple syrup
1 tsp bread soda
large pinch salt
1 tsp vanilla extract
1/2 tsp ground cinnamon
2 heaped tbsp demerara sugar
3 or 4 whole walnuts (optional)

What to do:

Preheat the oven to 325F / 160C / 150C fan oven. Butter and line a loaf tin with parchment paper.

In a large bowl, mash the bananas well. Thoroughly whisk the eggs in a separate bowl. Add to the mashed banana and mix through.

Add the flour, sugar, maple syrup, bread soda, salt, vanilla and cinnamon. Stir to combine into a thickish batter.

Pour the mixture into the prepared loaf pan and sprinkle the demerara sugar evenly over the top. Dot the walnuts along the middle, if using.

Bake for one hour until the loaf is golden brown and a skewer inserted in the middle comes out clean.

Delicious fresh from the oven, with lashings of butter (or almond butter, or any nut butter really).

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10 responses to “Mapley banana bread

  • WiseMona

    Oh – I am with you on the melted butter (and what a fine butter dish you have my dear) but when it comes to the bananas……I love ‘em. Perfectly ripe, with a bag of cheese and onion Tayto, Or sometimes, if I am living on the edge and feeling wild, salt & vinegar. I love this recipe. We make bagels with a cinnamon Demerara crunch topping and I think this would suffice perfectly with your cake!

  • Catherine Hayes Sparks

    Nostalgia! here was a time that I loved to make Banana Bread until I realised that I was the only one in the family who liked it …..and therefore, ate it. Still….it wouldn’t hurt to use your yummy recipe and make it again for old time’s sake! Drool…

  • edibleireland

    I’m the opposite of you and Mona – I like banana bread best when it’s fridge cold, with cold butter. Weird, I know!

  • Caroline@Bibliocook

    I like my banana bread with chocolate chips, still warm from the oven so that they’re still all melty and gooey…

  • Catherine

    Mona – I think I need to try this banana/crisp combination! I do love salt & vinegar crisps so…

    Catherine – oh no! All the more for you though.

    Kristin – I’ve never tried it fridge cold – think I’ll give it a go for breakfast tomorrow!

    Caroline – ouf, I’ve not tried adding chocolate chips (how have I not thought of that?!) – sold! I am debating adding some candied bacon bits to the next loaf I make for an Elvisesque version.

  • Imen

    Caroline, banana bread is one of my all time favorites! And this post reminds me that I have about 15 bananas in the freezer to be used ASAP! Lovely post….looks so delicious + love the maple addition. We are partial to adding Jamaican rum here, but maple would be a welcome change. xx

  • Imen

    OMG MORTO. I accidentally wrote Caroline instead of Catherine!!!!! Apologies!!!!Sheesh. I have total kiddies birthday party head…been entertaining sixteen 6 year olds all afternoon! xx

  • Stella

    I love the combination of banana and maple syrup. This looks delicious!

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