Maple Banana Bread
1/2 cup butter, melted
1/2 cup pure maple syrup
2-3 ripe bananas
1/2 teaspoon maple extract/flavoring for optimum maple flavor (probably not necessary though, but I happened to have a teeny bottle I’ve been dying to use)
3 tablespoons milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch of salt
Turn the oven on Bake at 350. Butter coat the baking pan/pans to set aside.
First add the melted butter and maple syrup together mixing well. Then stir in the bananas and maple extract. Next add the egg and milk just mixing until moist. Finally, add the dry ingredients after mixing them all together first. For the two layer cake, I baked on 350 for 25 minutes, but I will cook it less next time to keep it ooewy gooey in the center. For one loaf pan, cook it 45 minutes (depending on pan size) to an hour checking the center with a toothpick or knife.
A sugary walnut topping or a browned butter maple icing is optional.
Browned Butter Icing
Maple extract/flavor or pure maple syrup
Heat a skillet to a 4 (almost medium) and add ¼ stick of butter. As the butter is starting to snap… crackle…pop! it needs to constantly be stirred or swirled to prevent burning. This should be done for about 3-4 minutes until the butter starts to reach the perfectly golden and nutty smelling stage with brownish specs. Then transfer to bowl to cool for 5 minutes. Then add the butter to 1/2 t. vanilla extract, ½ to 1 c. confectioner’s sugar with 1-2 tablespoons of milk until reaches preferred consistency for drizzling or lightly coating the top of the bread.
I love the maple sweetened banana bread in place of sugar, such a great flavor! The Browned Butter Icing is amazing as well! The perfect duo with a cup of fresh hot coffee for a delightful breakfast treat.