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A Banana and Maple Syrup Loaf recipe that’s quick to prep, is perfect for freezing and makes a fabulous afternoon snack or school lunchbox treat.
This Banana and Maple Syrup Bread recipe only takes 10 minutes to prep and is a great way to use up those overripe bananas in the bottom of the fruit bowl.
I like to make two of these banana loaves at the same time. My family eat one hot from the oven (it’s lovely with a nice cuppa!), and the other is sliced up and popped into the freezer for easy-to-grab school snacks on a busy morning.
Banana and maple syrup bread
- Total Time: 50 mins
- Yield: 10 1x
Ingredients
Scale
- 125g butter, softened
- 1/2 cup caster sugar
- 2 tablespoons maple syrup
- 2 eggs
- 3 overripe bananas, mashed
- 3/4 cup plain flour
- 3/4 cup self raising flour
- 1/2 teaspoon bicarb soda
Instructions
- Preheat oven to 160°C, fan forced.
- Grease or line loaf tin with baking paper.
- In an electric mixer add butter, sugar and maple syrup. Beat until light and fluffy.
- Add eggs and bananas, mix to combine.
- Gently fold through the flours and bicarb soda.
- Pour mixture into prepared loaf pan.
- Bake loaf in oven for 35-40 minutes or until golden and cooked through.
- Rest in tin for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 10 mins
- Cook Time: 40 mins
