5 Ingredient Banana Bread with Maple Syrup

5 from 9 votes

You can add this to your best banana bread recipes. Moist, easy, and flavorful, this banana bread with maple syrup is the perfect snack or breakfast!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American, British

Diet: Vegan

Servings: Slices

Calories: 233kcal

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!

Storage

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.