Baking

Banana Bread with Maple Glaze

This banana bread is my favourite snack to have at uni (it’s still a snack if you eat 3 slices and make a meal out of it, right?..)
It’s sweet, wholesome, and oh, so yummy! It’s also a great way to use up over-ripe bananas.
I hope you like it as much as I do!

Ingredients:

For banana bread;
-2 medium, over-ripe bananas (or 3 small), mashed
-2 free range eggs
-1tsp of vanilla extract
-1tbsp of maple syrup
-1tsp of cinnamon
-1/2 tsp nutmeg (optional)
-1/2 cup of vegetable oil
-1/3 cup of your favourite milk (I use oat milk)
-1tsp of baking soda
-Pinch of salt
-2 cups of plain flour
-1/2 cup of brown sugar
-1/3 cup of white sugar

For maple glaze;
-1 cup of icing sugar
-3tsp of maple syrup
-3tsp of your favourite milk

Method:
For banana bread;

1. Preheat oven to 160c. Spray a loaf pan with oil and line with baking paper.
2. In a large bowl, whisk together eggs, vanilla, maple syrup, milk and oil.
3. Add bananas, and squash out any big lumps of banana.
4. In another large bowl, mix together dry ingredients.
5. Add dry ingredients to the wet, and mix together. As with muffins, you don’t want to overmix. Mix just until the flour is combined in.
6. Pour into a loaf pan. The pan will be very full, so be careful when transferring it to the oven.
7. Bake for an hour, and then check with a skewer. If the skewer comes out clean, the bread is done. If not, bake for another 15 minutes, and then check again. Oven’s may vary, so be cautious as not to burn the bread!
8. Once baked, let cool in pan a little before turning out onto a wire rack or plate and glazing.

For maple glaze;
1. In a small bowl, mix together icing sugar, milk, and maple syrup.
2. If your mixture is too thick (you want it to be like a thin icing), add another tsp of milk and mix again.
3. Spoon or brush onto warm banana bread. This can be messy, so place a tea towel or paper towel underneath rack to avoid too much mess.

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