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.
Katrina Springer, affectionately known as The Organised Housewife, advocates for a harmonious home and balanced living. With expertise in home organising, cleaning, meal planning and managing family life, Kat's mission is to inspire and support her community with practical tips empowering her readers to reclaim control of their homes.
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 !)
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 !)