Banana Bread

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1 loaf, 2lb standard loaf tin

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


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.

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