Salted Maple Banana Bread
Indulge in this irresistibly moist banana bread that takes a sweet twist with the addition of rich, salted maple syrup! With ripe bananas for natural sweetness and a hint of warmth from cinnamon, this loaf is perfect for breakfast or a cozy afternoon snack. Get ready to savor every bite of this delightful treat!
Prep
30
min
Cook
150
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1,190 grams of bananas mashed up (42 oz)
🥛Dairy & Eggs(3)
- 595 grams of unsalted butter (41.7 tbsp)
- 16 ounces of buttermilk (454 g)
- 7 eggs
🫙Pantry Staples(7)
- 18 grams of baking soda (0.64 oz)
- 875 grams of all-purpose flour (7 cup)
- a full half cup of maple syrup (120 ml)use Grade A maple syrup
- 20 grams of molasses (0.71 oz)
- 800 grams of light brown sugar (4 cup)
- 250 grams of white sugar (1.25 cup)
- 20 grams of vanilla (0.71 oz)
🧂Spices & Seasonings(2)
- 18 grams kosher salt (0.64 oz)
- some malted saltoptional
Nutrition (per serving)
Calories
1730
Protein
21g
Carbs
267g
Fat
67g
👨🍳 Instructions
- 1
Beat the unsalted butter with light brown sugar and white sugar until combined.
- 2
Add the mashed bananas and mix until well combined.
- 3
Incorporate the eggs, molasses, and vanilla into the mixture.
- 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- 5
Fold the dry ingredients into the wet ingredients.
- 6
Gradually add the buttermilk, half a cup at a time, until the mixture is well combined.
- 7
Pour the batter into XL loaf pans.
- 8
Bake at 325°F and start checking at around 90 minutes until the interior reaches 200°F.
- 9
Once out of the oven, brush each loaf with a full half cup of maple syrup and sprinkle with malted salt.
💡 Pro Tips
- ✓Cream butter and sugars for 8-10 minutes until the mixture reaches 68-70°F and increases in volume by 40-50%, creating emulsified air pockets that leaven the bread since baking soda relies on existing bubbles for rise.timing8-10 minutes|68-70°F|40-50% volume increase
- ✓Add eggs one at a time, waiting 30-45 seconds between additions, because lecithin in egg yolks requires time to stabilize the fat emulsion—adding all eggs at once causes the batter to break and reduces final crumb structure by up to 25%.technique30-45 seconds between eggs|25% crumb degradation
- ✓Balance your 18 grams of kosher salt (2.06% by weight of flour) by adding ½ teaspoon maple extract or increasing maple syrup by 15ml, since salt suppresses sweetness perception and this ratio would otherwise make the maple flavor recessive.ingredient2.06% salt ratio|+15ml maple syrup
- ✓Fold dry ingredients in 3 additions using a spatula with a J-stroke motion, rotating the bowl rather than the spatula—this prevents gluten overdevelopment that causes tunneling in quick breads, which would compromise the tender crumb in banana bread.technique3 additions|J-stroke motion
- ✓Bake at 325°F and pull loaves when internal temperature reaches exactly 200°F (not 205°F), because banana bread's high sugar and fat content will continue carryover cooking to 202-203°F—overshooting creates a dry, gummy crumb within 12 hours.timing325°F|200°F internal temp|carryover cooking 2-3°F
Share this recipe
Prep
30
min
Cook
150
min
Serves
8
people
Level
intermediate
Share this recipe
Salted Maple Banana Bread
Indulge in this irresistibly moist banana bread that takes a sweet twist with the addition of rich, salted maple syrup! With ripe bananas for natural sweetness and a hint of warmth from cinnamon, this loaf is perfect for breakfast or a cozy afternoon snack. Get ready to savor every bite of this delightful treat!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1,190 grams of bananas mashed up (42 oz)
🥛Dairy & Eggs(3)
- 595 grams of unsalted butter (41.7 tbsp)
- 16 ounces of buttermilk (454 g)
- 7 eggs
🫙Pantry Staples(7)
- 18 grams of baking soda (0.64 oz)
- 875 grams of all-purpose flour (7 cup)
- a full half cup of maple syrup (120 ml)use Grade A maple syrup
- 20 grams of molasses (0.71 oz)
- 800 grams of light brown sugar (4 cup)
- 250 grams of white sugar (1.25 cup)
- 20 grams of vanilla (0.71 oz)
🧂Spices & Seasonings(2)
- 18 grams kosher salt (0.64 oz)
- some malted saltoptional
Nutrition (per serving)
Calories
1730
Protein
21g
Carbs
267g
Fat
67g
👨🍳 Instructions
- 1
Beat the unsalted butter with light brown sugar and white sugar until combined.
- 2
Add the mashed bananas and mix until well combined.
- 3
Incorporate the eggs, molasses, and vanilla into the mixture.
- 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- 5
Fold the dry ingredients into the wet ingredients.
- 6
Gradually add the buttermilk, half a cup at a time, until the mixture is well combined.
- 7
Pour the batter into XL loaf pans.
- 8
Bake at 325°F and start checking at around 90 minutes until the interior reaches 200°F.
- 9
Once out of the oven, brush each loaf with a full half cup of maple syrup and sprinkle with malted salt.
💡 Pro Tips
- ✓Cream butter and sugars for 8-10 minutes until the mixture reaches 68-70°F and increases in volume by 40-50%, creating emulsified air pockets that leaven the bread since baking soda relies on existing bubbles for rise.timing8-10 minutes|68-70°F|40-50% volume increase
- ✓Add eggs one at a time, waiting 30-45 seconds between additions, because lecithin in egg yolks requires time to stabilize the fat emulsion—adding all eggs at once causes the batter to break and reduces final crumb structure by up to 25%.technique30-45 seconds between eggs|25% crumb degradation
- ✓Balance your 18 grams of kosher salt (2.06% by weight of flour) by adding ½ teaspoon maple extract or increasing maple syrup by 15ml, since salt suppresses sweetness perception and this ratio would otherwise make the maple flavor recessive.ingredient2.06% salt ratio|+15ml maple syrup
- ✓Fold dry ingredients in 3 additions using a spatula with a J-stroke motion, rotating the bowl rather than the spatula—this prevents gluten overdevelopment that causes tunneling in quick breads, which would compromise the tender crumb in banana bread.technique3 additions|J-stroke motion
- ✓Bake at 325°F and pull loaves when internal temperature reaches exactly 200°F (not 205°F), because banana bread's high sugar and fat content will continue carryover cooking to 202-203°F—overshooting creates a dry, gummy crumb within 12 hours.timing325°F|200°F internal temp|carryover cooking 2-3°F