Banana Bread

Yield

1 loaf, 2lb standard loaf tin

Ingredients

120g maple syrup*

2 overripe bananas, mashed

1 overripe banana, halved for the top

200g discard 75g melted butter

100g chopped walnuts 2 eggs

zest of 1 orange 1 tsp vanilla extract

260g all purpose flour 1 tsp baking powder

½ tsp baking soda ½ tsp ground cinnamon

¼ tsp ground ginger ½ tsp salt

Optional add-ins: 

150g blueberries with the zest of 1 lemon (instead of orange)

Extra ½ tsp cinnamon with 100g raisins

PREP & BAKE

Preheat oven to 350˚F (175˚C).

Whisk flour, baking powder, baking soda, cinnamon, ginger, and salt in a medium bowl. Set aside. 

In a large bowl, combine maple syrup, melted butter, eggs, nuts, mashed bananas, orange zest, vanilla extract, and discard. Stir until thoroughly combined.

Add the dry mix in two batches into the wet mix and stir until just combined. 

Grease a loaf pan with butter, then fill with dough. Top with halved banana.

Bake 55-65 minutes, or until golden and a toothpick inserted into the center removes cleanly.

Day-old banana bread makes a great French toast. Check out the Rosehill Sourdough recipe for my method.

*You can sub honey for maple syrup by using 95g honey + 25g water.