A long while back, I had posted a recipe for stevia banana bread, but my mom recently gave me a recipe which I think is even better (and keeps a little longer) and the sweetener is pure maple syrup. She modified the ingredients slightly from a cookbook, which I will show below, but I’ll have to add the name later because my mom is traveling abroad and I can’t remember it for the life of me (sorry!).
- 4 ripe mashed bananas (mine were actually very overripe)
- 1/2 stick salted butter
- 1/2 cup maple syrup
- 2 eggs
- Splash of lemon juice
- 1 1/2 cups whole wheat flour
- 2 Tbsp soy flour (I’m not normally a fan of soy, but don’t see it as a big problem in this small amount)
- 1 Tsp baking soda
- 1/2 cup chopped walnuts
To start, I preheated the oven to 375 degrees and greased my biggest glass loaf pan with butter. I then mixed the 1/2 stick butter, maple syrup, and lemon juice in a large bowl before stirring in the eggs and mashed bananas. Next, I added the flour and baking soda (the recipe says to pre-mix these, but I didn’t and had no issues). Once that was well blended I gently folded in the walnuts.
I poured it into the pan and baked it for 1 hour. It was pretty well done and I had even covered it lightly with foil when about 15 minutes remained so that it would not get too dark. The recipe states that the color should be gold and the banana bread should spring back when you touch it. This banana bread is a real treat, absolutely delicious fresh and warm out of the oven.
***Update- the cookbook that this original recipe came from is Healthy Eating During Menopause by Marilyn Glenville. Don’t let this name scare you off, healthy eating is for anyone at any time and I plan to continue enjoying this recipe! :)
****This recipe is featured on REAL FOOD WEDNESDAY and Fresh Bites Friday!
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