Brown Sugar Maple Banana Bread

Written By Karsyn Jeansonne

I’ve tried for years to bake a banana bread that didn’t have a super thick and dark crust and that keeps its moisture. With the addition of maple syrup (it makes everything better!) I am proud to say I’ve accomplished just that!


THE KEY TO A PERFECT LOAF:

  • Use almost-black bananas. The riper they are, the sweeter and more flavorful your banana bread will be.

  • Don’t overmix. Once the flour goes in, mix just until everything is combined. Overmixing can make your loaf dense instead of soft and tender.

  • For a little extra crunch and sweetness, sprinkle brown sugar over the top of the batter right before baking. It creates the most delicious little crisp, caramelized topping.

  • Bake at 325 degrees for a golden crust.

INGREDIENTS:

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon cinnamon (optional, but delicious)

  • 3 very ripe bananas, mashed (about 1½ cups)

  • ½ cup melted butter

  • ½ cup light brown sugar

  • ¼ cup pure maple syrup

  • 2 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • ¼ cup sour cream or plain Greek yogurt

DIRECTIONS:

  1. Prepare the oven and pan. Preheat your oven to 325°F. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang to make removing the bread easier.

  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.

  3. Mix the wet ingredients. In a separate large bowl, whisk together the mashed bananas, melted butter, brown sugar, maple syrup, eggs, vanilla, and sour cream or Greek yogurt until combined.

  4. Bring it together. Gently fold the dry ingredients into the banana mixture. Be careful not to overmix—stop as soon as you no longer see streaks of flour.

  5. Add the topping. Pour the batter into your prepared loaf pan and smooth the top. For that extra crunch and sweetness, sprinkle a light layer of brown sugar over the top of the batter.

  6. Bake. Bake at 325°F for about 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

  7. Cool. Let the banana bread cool in the pan for about 10–15 minutes before lifting it out with the parchment paper. Allow it to cool a little longer before slicing.


A little baking note: Every oven is a little different, so your banana bread may need more or less time than mine did. Start checking around the 30-minute mark, and bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.

A little tip from my kitchen

If you’re looking at those bananas on your counter thinking surely these are too far gone—they probably aren’t. Almost-black bananas are exactly what you want. They bring so much natural sweetness and banana flavor to the loaf, your kitchen will smell like a bakery!

If you can manage to save a slice for the next morning, even better. A warm piece with a little butter and a cup of coffee is a delicacy!

Karsyn Jeansonne