Salted Maple Banana Bread

Ingredients

• 170 g Unsalted butter (softened)
• 223 g Brown sugar
• 72 g White sugar
• 340 g Mashed banana (about 3 medium bananas)
• 2 Eggs (large)
• 6 g Vanilla paste
• 6 g Molasses
• 250 g All-purpose flour
• 5 g Baking soda
• 5 g Salt
• 4 oz Buttermilk
• 2 oz Grade A maple syrup (for topping)
• Flaky sea salt (for topping)

Steps

1. 1

   Preheat your oven to 325°F (165°C). Lightly spray a standard loaf pan with non-stick spray and line it with parchment paper.

2. 2

   In a large bowl, cream together the 170g softened unsalted butter, 223g brown sugar, and 72g white sugar until well combined.

3. 3

   Add 340g mashed banana to the butter mixture and mix until fully combined.

4. 4

   Add 2 eggs, 6g vanilla paste, and 6g molasses to the bowl and mix again. Note: The butter may appear to split or curdle at this stage; this is normal and not a cause for concern.

5. 5

   In a separate bowl, whisk together 250g all-purpose flour, 5g baking soda, and 5g salt.

6. 6

   Combine the wet and dry ingredients, mixing until just incorporated.

7. 7

   Add the 4oz of buttermilk half at a time, mixing thoroughly after each addition to ensure the batter is smooth.

8. 8

   Pour the batter into the prepared loaf pan.

9. 9

   Bake at 325°F until the loaf is deeply golden and firm to the touch. The internal temperature should reach between 200-205°F (93-96°C).

10. 10

    Remove the loaf from the oven. While it is still piping hot, immediately pour 2oz of Grade A maple syrup over the top. The syrup will absorb quickly; use a pastry brush to help distribute it evenly in small sections.

11. 11

    Top the loaf with a generous sprinkle of flaky sea salt.

12. 12

    Allow the bread to cool completely in the pan before removing and slicing.

Notes

This banana bread is even better the next day. For the best texture, slice the loaf, wrap each slice individually in plastic wrap, and freeze. Thaw before enjoying; the moisture from thawing redistributes within the plastic wrap for a superior mouthfeel. The source also provides a 3.5x batch recipe for 2 XL loaf pans using 595g butter, 800g brown sugar, 250g white sugar, 1190g banana, 7 eggs, 20g vanilla, 20g molasses, 875g flour, 18g baking soda, 18g salt, 16oz buttermilk, and 8oz maple syrup.

Nutrition per serving

• dessert
• snack
• baking
• banana bread
• maple syrup
• vegetarian