Maple Banana Bread Recipes

Steps:

• Heat the oven (350F).
• Mix all dry ingredients.
• In another bowl, mix all moist ingredients.
• Blend the two mix until you don't see any more dry ingredients (don't overblend it or the bread will come hard!).
• Put into a greased bread pan, and then into the oven for 50-60 minutes.
• Let cool 15 minutes before removing the bread from its mold. Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
• In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.
• Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.

Steps:

• Grease shallow 3 1/2 to 4 quart ceramic casserole or 13-inch by 9-inch glass baking dish. Arrange bread slices, overlapping slightly, in dish. In a medium bowl, beat milk, salt, eggs and 1/4 cup sugar until well mixed. Slowly pour egg mixture over bread slices; prick bread slices with fork and press slices down to absorb egg mixture. Spoon any egg mixture that bread had not absorbed over bread slices.
• In a cup, mix cinnamon with remaining 1 tablespoon of sugar; sprinkle over top of bread pudding and dot with 2 tablespoons butter. Cover and refrigerate at least 30 minutes or overnight.
• Preheat oven to 325 degrees F. Remove cover from bread pudding and bake 45 minutes, or until knife inserted in the center comes out clean.
• For the sauce; melt remaining 2 tablespoons butter in a nonstick 12-inch skillet over a medium high heat. Add banana slices and cook about 3 minutes, until lightly browned. Pour maple syrup over bananas; heat to boiling. Boil 2 to 3 minutes, until mixture thickens slightly. Serve warm sauce in bowl with bread pudding

Steps:

• Combine bananas with 1/3 cup maple syrup and 1/2 cup pecans. Mix well and set aside.
• Combine flour, xanthan gum, sugar, baking soda, salt, pumpkin pie spice, and dry buttermilk. Alternatively if you do not have premixed pumpkin pie mix, use equal parts cinnamon, ginger and nutmeg.
• Make a well in the center of the dry ingredients. Combine eggs, oil, and water. Pour into the center of the dry ingredients and stir with a wooden spoon just until dry ingredients are incorporated.
• Use a spatula or knife to make three or four "troughs" in the dough/batter. Spoon banana mixture into troughs. Gently fold bananas into dough with knife.
• Spoon dough into muffin cups. Top with pecan-maple mixture. If using cream cheese frosting, coat tops of muffins after they are baked, not before.
• Bake at 375 for 20 minutes. Makes about 18 good sized muffins.

Steps:

• Heat oven to 350ºF.
• Beat egg, dressing and bananas in large bowl with whisk until blended. Combine flour, sugar, baking soda and salt. Add to banana mixture; stir just until moistened. Stir in 1/2 cup nuts.
• Pour into 4 greased and floured mini loaf pans, adding about 1 cup batter to each. Combine syrup and remaining nuts; spoon over batter.
• Bake 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool bread in pans 10 min. Remove from pans to wire racks; cool completely.

Steps:

• Mix together the first six ingredients.
• In another bowl, throughly stir together the eggs, bananas, melted butter, milk and flavoring.
• Stir wet ingredients into dry until just moistened.
• Pour into greased loaf pan or 9x9 pan.
• Sprinkle top with walnuts.
• Bake at 350, if using loaf pan will take longer, around 40-55 minutes. 9x9 will take about 25-35 minutes. Keep a eye on it and check with a knife to see if done.
• If top starts browning too early, cover with foil.
• Sometimes we stirred extra walnuts into the batter.

Steps:

• Heat oven to 160C/140C fan/gas 3, butter a 20cm square cake tin and line the base with baking parchment. Pour in half the syrup, swirling to coat the bottom. Halve the 3 ripe bananas lengthways and lay, cut-side down, in the tin.
• Beat together the butter, sugar, eggs, vanilla paste and over-ripe banana with an electric whisk. Fold in the flour, ground almonds and bicarb of soda, then stir in the yogurt. Carefully spoon into the tin without dislodging the bananas. Bake for 45 mins-1 hr until a skewer poked in comes out with only moist crumbs. Poke all over with the skewer, about halfway into the cake, then pour over the remaining maple syrup. Let it soak in for a few mins, then carefully turn out of the tin upside-down, drizzling the banana-studded top with more syrup. Slice and serve warm.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with nonstick spray.
• Combine flour, baking soda, cinnamon, salt, and nutmeg in a bowl. Set aside.
• Mash bananas until mostly smooth but some chunks remain. Add eggs, oil, maple syrup, sugar, and vanilla extract; mix with a wooden spoon. Add flour mixture and walnuts. Mix just until flour is moistened. Pour batter into the prepared pan.
• Bake in the preheated oven, rotating pan halfway through, until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 10 minutes. Invert bread onto the wire rack to cool completely.

Steps:

• Preheat oven to 350 F degrees.
• Lightly grease a 9x5 inch loaf pan.
• In a large mixing bowl, combine flour and salt.
• Add oil, syrup and egg yolks; stir well.
• Add milk and mashed bananas; stir well.
• Add chopped nuts and stir.
• Beat egg whites until stiff; fold into batter.
• Pour batter into prepared loaf pan.
• Bake at 350 F for 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, mix bananas, sour cream, maple syrup and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture, beating well after each addition. Fold in pecans., Transfer to a greased 9x5-in. loaf pan. For streusel, in a small bowl, mix flour, sugars, butter and cinnamon until blended. Stir in pecans; sprinkle over batter., Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool.

Steps:

• Preheat oven to 350 deg F.
• Cream butter and sugars, and beat in eggs.
• Stir in sour cream, bananas and vanilla.
• In separate bowl, combine flour, baking powder, soda and cinnamon.
• Gradually add to butter mixture.
• Gently stir in apples and nuts
• Spoon into greased bread pan and bake 1 hour.