This delicious banana bread with maple syrup will change the way you snack! Prepared with ingredients you already have in the pantry, and ready in only one hour, this vegan loaf is dairy-free and so easy to whip up, it'll become your go-to!
When working as a chef in London, many vegan clients used to eye the traditional banana bread my boss would prepare, but they couldn't enjoy.
As soon as she left the job, this became my first mission: to create a recipe that tasted like the original, but was suitable for vegans too. They worked in a cat and dog rescue center, so I really wanted to make this work!
Fast forward, and this easy banana bread recipe was created. With the addition of maple syrup, of course - let's not forget I'm half Canadian!
I hope you enjoy this 5 ingredient banana bread recipe with maple syrup as much as we do!
💎 Why This Recipe Works
- It doesn't require fancy ingredients, but only staples you may already have in your pantry. Ripe bananas, self-rising flour, brown sugar, oil, water, and maple syrup. How many other banana bread recipes are this easy?
- To say over the years as a chef I prepared this banana bread three times per week is a fair statement. This recipe has been tested way more times than required!
- You will need a bowl, a fork, and a loaf pan for making banana bread in one hour!
🛒 Ingredients
- Bananas: Choose ripe bananas with brown spots for banana bread. They should be soft but not mushy, with a sweet aroma, ensuring natural sweetness and moisture in the bread. Underripe or green bananas won't work for this recipe.
- Oil: My go-to for baking is sunflower oil or vegetable oil. Should you not have them, opt for other unflavored options, like canola.
- Brown Sugar: I use demerara sugar, as it adds a subtle caramel note, which works wonders with bananas. You can use muscovado sugar too, which adds a richer molasses flavor and moisture. Adjust for extra moisture if needed.
Be sure to check the recipe card for all the ingredients and steps you need—every detail counts!
♻️ Substitutions and Variations
- All-Purpose Flour: To make your own self-raising flour, sift together baking powder and all-purpose flour until well mixed. For every 150g (1 cup or 6oz) of plain flour, add two teaspoons of baking powder. For this recipe, use 350g (2.5 cups or 12.5oz) of flour and 4 ½ teaspoons of baking powder. No baking soda is required for this recipe.
- Banana Substitute: If you are running low on bananas, and don't have four, you can replace it with apple sauce instead. Don't substitute more than one banana, as the flavor and consistency will change. Substitute 1 medium banana with ½ cup (8 tablespoons) of applesauce in banana bread.
- Toppings: Feel free to add more layers of flavor to the banana sponge. Chocolate chips, chopped walnuts or pecans, and pumpkin seeds can be added on top before baking. Add some frozen blueberries or strawberries to the batter for a double-fruit flavor.
- Essences and Extracts: If you like the sound of this recipe, but don't have pure maple syrup, you can substitute it for some vanilla extract too. Depending on whether you are planning to add more toppings, a tablespoon of spiced rum could work well too.
👩🏻🍳 How to Make (step-by-step)
- Mash the peeled bananas using a fork. [Picture 1]
- Add the wet ingredients and sugar and mix well. [Picture 2]
- Add a little flour at a time, ensuring no knots are present. [Picture 3]
- Pour batter into the prepared loaf pan. [Picture 4]
- Bake on the middle shelf in the oven and cook for 50 minutes.
- Cool the banana bread in the loaf pan for 20 minutes [Picture 5], and then on a cooling rack.
- Enjoy a slice as an afternoon snack or breakfast! [Picture 6]
🙋♀️ People Also Ask [FAQs]
Can I use frozen bananas for banana bread?
Yes, you can use frozen bananas for banana bread. Thaw them completely, drain any excess liquid, and mash them before proceeding with the recipe as written. They often enhance the flavor and moisture of the bread.
How do I prevent banana bread from being too dense or heavy?
There are a few things you can do to ensure your banana bread turns out light and fluffy. First of all, use ripe bananas and ensure your self-rising flour or baking powder are fresh. Secondly, measure the ingredients accurately and bake the loaf at the right temperature for the right amount of time, without opening the oven's door in between.
How to store 5 ingredient banana bread with maple syrup?
To keep banana bread fresh, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it by wrapping in plastic wrap or foil, then placing it in an airtight container, which will keep it fresh for up to a week. If you need to freeze the bread, wrap the entire loaf or individual slices in plastic wrap, then foil, and store in a freezer bag. It can be frozen for up to three months. Thaw at room temperature or microwave slices directly from the freezer.
💡 Expert Tips and Tricks
- Blender or Food Processor: I prepare many recipes using these, and you can do the same for this recipe. I use the food process for my banana muffins (chocolate chip banana muffin), and the blender for my banana pancakes without milk.
- Party Size: You can use the banana bread batter to prepare banana bread muffins. Depending on the size you will need to adjust the cooking time accordingly. If you are in a pinch, mini muffins can be ready in as little as 12-14 minutes!
- Decorate: You can place a couple of thin banana slices on top of the cake before baking. These will brown and caramelize in the oven, offering a nice decoration and added sweetness.
- Toast: Try toasting a slice of banana bread and spreading a little nut butter on it. Almond butter and pecan butter are my favorite options!
🍴 More Delicious Recipes to Try
🍽️ Recipe
5 Ingredient Banana Bread with Maple Syrup
Ingredients
- 4 Ripe Medium Bananas
- 70 ml Sunflower Oil or Vegetable Oil
- 70 ml Water room temperature
- 220 g Brown Sugar I used demerara
- 1 tablespoon Maple Syrup
- 250 g Self-Rising Flour
Instructions
- Preheat the oven to FAN 180 degrees Celsius, Gas Mark 6 or 400 degrees Fahrenheit.
- Add the four peeled ripe bananas to a large bowl and mash them using a fork to your desired consistency. You can either leave some pieces un-mashed for a sweet bite, or mash them completely for a smoother result.
- Add the wet ingredients (oil, water, maple syrup) and sugar to the mashed bananas and mix well until you achieve a batter of uniform consistency.
- It is now time to slowly start adding the flour mixture. Add a couple of tablespoons at a time, and mix well ensuring there are no knots.
- Continue doing so until all the flour has been added to the banana bread batter. Mix only until the ingredients are well incorporated, do not overmix.
- Line a loaf pan with some parchment paper.
- Pour batter evenly int he prepared loaf pan. Do not flatten the batter or bang the pan on the countertop.
- Place the loaf pan on the middle shelf in the oven and cook for 50 minutes.
- To ensure the cake’s batter is thoroughly baked, use a tooth pick in the middle of the loaf and if it comes out clean or with moist crumbs on it, it is ready.
- Remove the banana bread with maple syrup from the oven and allow it to cool down in the loaf pan for 20 minutes.
- Next, move it to a cooling rack and allow it to cool completely. Allowing it to cool down before slicing it will ensure the cake remains as moist as possible, as you won’t allow the steam to escape.
- Enjoy a slice as an afternoon snack or breakfast!
Notes
- At Room Temperature: Wrap it in plastic wrap (cling film) or aluminum foil and store it in an airtight container for up to 3 days.
- Refrigeration: Wrap in plastic wrap or foil, then place in an airtight container. It will last up to a week.
- Freezing: Wrap the entire loaf or individual slices in plastic wrap, then foil, and store in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave slices directly from the freezer.
Corrie says
I did this bread and it came out SO delicious! I was wondering while starting that you haven't used any milk, so it might not be moist. Usually, the banana bread recipes use milk. But, after trying it, it turned out perfectly moist. Highly recommended!!!
Elle says
Thank you so much for your kind words, Corrie. Indeed, this vegan banana bread is very moist!
Sharon says
Very impressed.
Elle says
Thank you, Sharon! ?