Go Back Email Link

Maple Walnut Banana Bread

Ashley Manila
You're going to love this maple walnut banana bread! Mashed ripe bananas make this quick bread super moist and add plenty of banana flavor! While the maple syrup and chopped walnuts make it stand out from other banana bread recipes.
5 from 3 votes
PRINT RECIPE PIN RECIPE
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Course Breakfast, Snack
Cuisine Baking
Servings 1 9x5-inch loaf

Ingredients
 

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon optional
  • 1/4 teaspoon ground nutmeg optional
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1 cup (213g) light brown sugar packed
  • 2 Tablespoons (24ml) pure maple syrup
  • 1 teaspoon maple extract optional
  • 2 large eggs room temperature
  • 1/2 cup (113g) sour cream room temperature
  • 1 and 1/2 cups (405g) mashed ripe bananas about 3 large bananas
  • 1 and 1/2 Tablespoons vegetable oil
  • 3/4 cup walnuts roughly chopped
  • 1 Tablespoon sparkling sugar optional

Instructions
 

  • Adjust an oven rack to the lower third position. Preheat the oven to 350 degrees (F). Spray a 9x5-inch metal baking pan with nonstick baking spray. Set aside until needed. 
  • In a large bowl whisk the flour, baking soda, baking powder, spices, and salt together until well combined. 
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter until smooth and creamy. Add in the brown sugar and the maple syrup and beat on medium speed until light and fluffy, about 3 minutes. 
  • Add in the eggs, one at a time, beating well after each addition. Beat in the maple extracts. 
  • In a medium-bowl, combine the sour cream, mashed bananas, and oil. Set aside.
  • With the mixer on low, add in the flour in the three additions, alternating with the banana mixture, beginning and ending with the flour, and being sure not to over mix. Using a rubber spatula, fold in the walnuts. 
  • Scrape the batter into the prepared baking pan. Top with a few extra walnuts and sprinkle with sparkling sugar, if desired (optional).
  • Bake for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. 
  • Remove the bread from the oven and place on a wire rack to cool for at least 1 hour. Remove the bread from the pan and cool on the wire rack until you’re ready to slice and serve. 

Notes

*Instead of vegetable oil, feel free to sub an equal amount of mild olive oil, canola oil, or melted and slightly cooled coconut oil (refined or unrefined). 
*Feel free to add 1 teaspoon of vanilla extract with - or instead - of the maple extract. 
Keyword banana, banana bread, maple, walnut
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature