Easy, Moist Banana Bread with Maple Syrup

Good Morning! Life is beautiful!

I’ve recently found myself with an overabundance of bananas that have started turning to the dark side.  (As you can probably tell from me featuring two banana recipes back-to-back.  Haha.  If you haven’t already checked it out, skip on over to last week’s recipe: Triple Chocolate Banana Muffins.) We just can’t seem to consume them fast enough.  And just when I thought we didn’t have enough, I was gifted a bunch from a work function.  SO. MANY. BANANAS.  But fret not, instead of throwing out these little fellas, I used this as an opportunity to turn that banana frown upside down and finally tackle the obstacle of creating a delectable, moist banana bread from scratch.  This week’s post is the result of doing some research and experimenting in the kitchen.  I present unto you, my version of easy, moist banana bread with maple syrup!

Look at that photo! Look at it! It’s just so scrumptious.  Pair it with a cup of tea, eat it by itself, have it for dessert, or be a little naughty and have it for breakfast.  Whichever way you want it, this banana bread is sure to delight.  (Now I just keep thinking of Dane Cook references. Haha. “She wants it her way!)”

So, what’s the secret?  4 ripened bananas, Greek yogurt, a healthy amount of oil, AND…. maple syrup!  All of these ingredients help the banana bread to retain moisture and not come out dry.  But the maple syrup… the maple syrup added a nice change in flavor.  To be honest, the real reason I swapped the traditional vanilla extract for maple syrup was because I ran out of vanilla with all of my recent baking. šŸ™‚  But it was such a wonderful substitute though!  And it’s less pricey than vanilla extract as well, so that was an added bonus.

Without further ado, I hope you enjoy this moist banana bread recipe! Please feel free to share your pictures of your own maple syrup banana bread on Instagram and tag me @starknakedcooking! Iā€™d love to see how it comes out!

As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful weekend. Until next week when our food adventures continue!

Buen provecho!


Easy, Moist Banana Bread with Maple Syrup
Yields 1
Never throw out over ripened bananas again! Instead, whip up this easy, moist banana bread from scratch.
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Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
  1. 4 Ripe Bananas, Peeled and Mashed
  2. 2 Eggs
  3. 1 1/2 Cups Granulated Sugar
  4. 1/2 tsp. Salt
  5. 1/2 Cup Plain Non-Fat Greek Yogurt
  6. 1/4 Cup Milk
  7. 1 T. Maple Syrup (Can substitute vanilla extract)
  8. 1/2 Cup Veggie Oil
  9. 1 3/4 Cups All Purpose Flour
  10. 1/4 tsp. Baking Soda
  11. 1 tsp. Baking Powder
  12. **OPTIONAL** 1/2-1 Cup of Chopped Walnuts, Pecans, and/or Chocolate Chips
  1. Preheat oven to 350F.
  2. Spray the bottom and sides of a 9"x5" loaf tin and sprinkle with some AP flour so that the bottom and sides are lightly coated.*
  3. In a medium sized mixing bowl, mash the peeled bananas, then add the eggs, sugar, salt, Greek yogurt, milk, maple syrup, and veggie oil and whisk together until relatively smooth consistency. (There may still be chunks from the bananas. That's perfect!)
  4. Next, in a large sized mixing bowl, sift together the flour, baking soda, and baking powder. Make sure to give a good stir with a spatula in order to mix all of the dry ingredients together well. We want to evenly displace the baking soda and baking powder for even rising of the banana bread.
  5. Create a well in the dry ingredients (it should look like a little volcano) and pour the wet ingredients in the center in 3 batches, stirring with a spatula until everything is just combined.**
  6. At this point, if you've decided to go a little nutty, feel free to add those walnuts or pecans and stir until the nuts are coated with the banana bread batter.
  7. Place the tin in the oven and bake for 45-55 minutes, or until you can perform the toothpick test and it comes out with no batter.
  8. Once finished baking, remove the banana bread tin from the oven and place on a cooling rack, tin and all. Let cool for 10-15 minutes before removing the bread from the tin.
Just a Little Tip (JLT)
  1. *Lightly greasing the bottom and sides of the loaf tin, along with sprinkling AP flour will help in the removal of the loaf after baking.
  2. **When combining the wet ingredients with the dry ingredients, take care not to over stir, otherwise the loaf will become tougher. We are looking for a moist and crumbly texture. šŸ™‚
Stark Naked Cooking http://www.starknakedcooking.com/

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