Ingredients
Scale
- 1 ¾ cups (245 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (115 g / 1 stick) unsalted butter, softened to room temperature
- ½ cup (100 g) brown sugar (or granulated sugar)
- ⅓ cup (80 ml) pure maple syrup
- 2 large eggs, room temperature
- 1 ¼ cups mashed ripe bananas (about 3–4 medium bananas)
- 1 tsp vanilla extract
- ¼ cup (60 ml) plain yogurt or sour cream
- ¾ cup (80 g) walnuts or pecans, coarsely chopped (plus a few extra for the top)
- ⅓ cup (80 ml) maple syrup, warmed, for brushing the finished loaf
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan or line it with parchment.
- Whisk the dry ingredients: in a bowl combine the flour, baking soda, and salt. Set aside.
- Cream the butter and sugar: in the bowl of a stand mixer (or using a hand mixer), beat the softened butter and sugar for about 3–4 minutes until pale and airy. Add ⅓ cup maple syrup and beat for another minute, stopping to scrape down the bowl as needed.
- Add eggs and flavor: with the mixer on medium speed, incorporate the eggs one at a time, beating well after each. Stir in the mashed bananas and vanilla until evenly blended.
- Bring it together gently: on low speed, add half of the dry mix and blend just until it disappears. Add the yogurt or sour cream and mix to combine, then add the remaining dry ingredients and mix briefly. Do not overmix — stop as soon as the batter looks uniform to keep the loaf tender.
- Fold in nuts: stir the chopped walnuts or pecans in by hand, reserving a small handful to sprinkle on top.
- Bake: transfer the batter to the prepared pan, smooth the top, and scatter the reserved nuts. Place in the preheated oven and bake for 50–60 minutes. After about 30 minutes, if the top is getting too dark, loosely tent with foil. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Maple finish: gently warm the remaining ⅓ cup maple syrup until just fluid (microwave or small saucepan). While the loaf is still warm, drizzle the syrup over the top, letting it soak in. If needed, poke a few small holes with a toothpick to help absorption.
- Cool: leave the bread in the pan to cool completely before slicing for the neatest pieces.
Notes
- Storage
- At room temperature: keep wrapped or in an airtight container for up to 2 days.
- In the fridge: store covered up to 5 days.
- Freezing: slice or wrap the whole loaf tightly and freeze for up to 2 months; thaw on the counter (still wrapped) or overnight in the fridge.
- Quick tips:
- Use very ripe bananas — they pack the most flavor and natural sweetness.
- Room-temperature butter & eggs blend more smoothly and improve texture.
- If your batter seems too thick, a tablespoon or two of milk or extra yogurt will loosen it without hurting structure.