Banana & Maple Syrup Bread

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

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• Author: Katrina
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins
• Yield: 10 1x

Ingredients

Scale 1x2x3x

• 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

1. Preheat oven to 160°C, fan forced.
2. Grease or line loaf tin with baking paper.
3. In an electric mixer add butter, sugar and maple syrup. Beat until light and fluffy.
4. Add eggs and bananas, mix to combine.
5. Gently fold through the flours and bicarb soda.
6. Pour mixture into prepared loaf pan.
7. Bake loaf in oven for 35-40 minutes or until golden and cooked through.
8. Rest in tin for 5 minutes before transferring to a wire rack to cool completely.

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