Baking goods for breakfast seems to be a trend around here at the homestead. A few weeks ago I made AMISH CINNAMON SWIRL BREAD and this morning we shared a warm loaf of Classic Banana Bread (with a twist). I am excited to share this recipe for your to enjoy in your kitchens. This is a recipes I have used for years but with a surprising twist. We are omiting the Pure Vanilla Extract and replacing it with Maple Syrup. Yep…syrup!
This was an accidental discovery actually. I set out to make the bread the traditional way and found out only when I went to add the vanilla extract that the bottle was empty! Have you ever been in this position? In the middle of baking something delicious only to discover you’re out of a key ingredient. The extract adds that warm and delicious taste that makes your heart happy…yeah it’s kinda important, especially in baking. In desperation I reached for the maple syrup. It’s full of flavor and seemed like the perfect combination for the bread.
- 2 cups all purpose flour, leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened to room temp
- 1/2 granulated suagr
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons maple syrup
- 1 1/2 cups mashed ripe bananas, about 3 medium bananas
- Preheat oven to 350 degress F. Spray, or rub a 9×5 in loaf pan with butter
- In a mixing bowl, whisk together the flour, baking powder, soda, cinnamon and salt
- In a separate bowl, combine the butter and sugars til fluffy. Add in the eggs and maple syrup, mixing after each one.
- Scrape sides of the bowl and add mashed banana. Mix until combined
- Add dry ingredients and mix until combined. Careful not to overmix.
- Scoop batter into prepared pan and bake for 55-65 minutes or until you get a clean toothpick test
- Remove from oven and allow to cool in the pan nefore removing from the pan.
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If you liked this recipe check out these other amazing from-scratch recipes from Roost and Restore!