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
|
Prep Time |
Cook Time |
Total Time |
|
10 mins |
40 mins |
50 mins |
- 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.
By Kat – The Organised Housewife
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4 comments
ooo this looks so good! i have some bananas that are getting squishy so tomorrow may be baking day 😉
Would you put butter or margarine on two slices before freezing and joining together?
Thanks
Absolutely! I do and the defrost perfectly fine.
Hi Katrina
Silly question but can you advise what size loaf tin?
I have 3 sizes and if I put in a too small pan it overflows and if pan is too large it finishes up looking like a pancake ( I’ve done both !)