Put Down The Chiquita Banana Bread Mix And Make This Instead

Okay, I may be developing some sort of obsession with maple, but can you blame me?

In my last recipe posts, I told you all about much I love maple glazed cookies and then I found a way to sneak maple in my sweet potato muffins.

If I can find a way to put maple in my food, I’m going to do it. (insert evil laugh) This recipe is going to require you to step away from the Chiquita banana bread mix and go back to making yummy maple bread.

You may remember last year when I made banana bread after trying my friend Kristen’s banana bread cookie recipe over at Low Carb Shawty’s food blog.

Her cookies were the perfect mix between premium chocolate chips, banana, and that delicious balance of flavor I get from walnuts.

Here we are again with another recipe but for banana nut maple bread, yum yum yum.

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Maple Banana Bread Ingredient List

1 3/4 cups all-purpose flour
1 teaspoon baking soda
A 1/2 teaspoon salt
1 stick of unsalted softened butter
1/2 cup brown sugar
1/3 cup maple syrup
2 large eggs
1 1/4 cups mashed bananas
1 teaspoon vanilla extract
1/4 cup plain yogurt or sour cream
3/4 cup of already chopped walnuts or pecans

Banana Bread With Maple Syrup

This was one of the easier recipes on the blog to make. Simply because bananas are natural sweeteners, it doesn’t take much for your food to taste good.

That paired with my obsession over maple syrup, I love creating things around bananas so this won’t be the last recipe you’ll find on the blog, trust me.

My biggest takeaway is that maple possesses a delicious nutty taste already and so, creating a sweet dessert involving bananas took my taste buds to a new level.

One other thing to note is that this recipe could totally be modified for say, making pancakes, cupcakes, or muffins. It’s such a good wholesome list of ingredients for the cooler months.

I know our minds are ready to move on from fall and winter treats but give this recipe a try when you are craving to make a maple nut bread recipe, it simply won’t disappoint.

Maple Banana Bread Recipe

Banana bread is such an underrated sweet food. It takes nothing but a few ingredients to make and then you can play around with adding different sweeteners like maple syrup, date syrup, and coconut sugar to enhance the flavor.

What I love about it the most is that it’s a no-knead banana bread recipe!

1. To begin, set your oven at 350 and place all of your ingredients to the side so that you’ll be able to grab them as soon as you need them. I like to pair the ingredients that I’ll be using together in little groups so I’m not looking around for one ingredient.

2. Grab your mixer, and get to blending your butter and sugar together for 2 minutes. The end result will appear airy, with a light consistency. Remember to get all of the extra ingredients hanging on the sides of the bowl and be sure to mix them in well.

3. Once you finish step 2, you’re going to add 1/3 of maple syrup and mix together for 2 minutes paying close attention to getting everything inside the bowl mixed all together. You don’t want to leave any to waste.

Better Than Trader Joe’s Banana Bread Steps 4-7

4. Add in the eggs, but one at a time. You want to make sure each egg is mixed in well before adding the second egg.

5. Mix in the mashed bananas and vanilla extract. Use sweet bananas, not overripe ones.

6. Next, add the dry ingredients and turn the mixer on low. Your dry ingredients are your flour, baking soda, salt, etc. All of which are listed on the ingredient card. Mix in your nuts for last and save a few to use as a topping for the banana bread with brown sugar.

7. Your last step is to pour the batter into your pan and add the few nuts you put to the side. The banana bread at work takes some time. Bake for 55 minutes.

Maple Banana Bread Baking Tips

I’ll cover a lot of this in the frequently asked questions section but many of these ingredients can be swapped out for ones that work for your lifestyle so don’t feel compelled to fully the recipe if you don’t like a particular ingredient.

For example, you can swap out brown sugar for coconut sugar, maple syrup for date syrup, and walnuts for pecans.

Again, it’s your take on making the recipe. Although I would love to know everyone like maple pecan banana bread or maple glazed banana bread, you have free leeway to make this recipe suit you.

Frequently Asked Questions

Q1: How long does banana bread last in the fridge?

A1: It can last you the full week but if you’re anything like me, you will be finished with it by the 3rd day.

Q2: What can you replace sugar within the banana bread recipe?

A2: As I mentioned earlier in the post, you can replace it with coconut sugar, date paste, palm sugar, honey, maple sugar. Whatever you’re in the mood for, just explore and have fun trialing things out.

Q3: What to put on top of the banana bread?

A3: You can leave it as it is or use the same nuts you mixed within the batter. My go-to options are walnuts or pecans.

Q4: Do you use salted or unsalted butter for banana bread?

A4: I would say go with the butter that fits your lifestyle best.

Q5: How long do you let the banana bread cool?

A5: The same amount of time you would allow it to cool if you were making it from the Chiquita bread mix box. Give or take 20 minutes.

Q6: How to store banana bread overnight?

A6: The same way you would store your other cakes and cupcakes. I go back and forth but you can sit it out in a sealed container overnight or place the container in the fridge. So, if you’re wondering if you should keep banana bread in the fridge, it’s totally fine to do.

Q7: What if my banana bread didn’t cook in the middle?

A7: I would ask myself if I kept it in long enough. Always use a toothpick and only take it out when the pick comes out clean.

Q8: How to make sweet maple glaze for the banana bread?

A8: I have the recipe on the maple cookies post. Be sure to check it out over there.