One of my favorite recipes to make is this Banana Walnut Bread with maple syrup drizzled thru the batter. The first banana bread I ever baked was the Starbucks version - they used to have recipe cards you could pick up at the store. But their recipe calls for ingredients that I don’t always have on hand aka buttermilk, so over the years, I have adjusted the recipe to my liking and tastes.
If you ever have overripe bananas and are thinking about just throwing them out. DON’T!!!! Make this instead. It’s a simple, foolproof recipe that goes great as a snack or during tea time.
- 2 cups flour
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 6 tablespoons butter
- 2 tablespoons milk
- 2 eggs
- 2-3 over ripe bananas, mashed
- Maple syrup, to drizzle
- 3/4 cup walnuts - chopped
- Preheat oven to 350F. Prep loaf pan with parchment paper.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl. Set aside.
- In another bowl, with a mixer, combine melted butter and sugar till light & fluffy.
- Add in eggs (one at a time), and milk and mix well.
- Add dry ingredients to wet ingredients, and mix to combine.
- Stir to combine the mashed bananas into batter.
- Add 1/2 of chopped walnuts into batter. Keep the rest aside for sprinkling over the cake.
- Pour into loaf pan, drizzle in the maple syrup and mix in a zig-zag motion thru the batter with the end of a knife. Top batter with remaining chopped walnuts.
- Bake for 50-55 minutes - check with toothpick, inserted into center - if it comes out clean, it's done.
I always, always, always use overripe bananas. I cannot stress how important this is, as it contributes to the moistness of your finished product.
My secret ingredient to make this incredibly moist is to add some maple syrup..if you don’t have maple syrup on hand, you can always use honey. Try it, you won’t be disappointed!