Artisan Maple Walnut Banana Bread Supreme
An incredibly moist bakery-style banana bread made with deeply caramelized ripe bananas, pure vanilla, warm cinnamon, toasted walnuts, and a touch of maple syrup for exceptional flavor. Finished with a beautifully golden crust and a tender crumb, this gourmet loaf is perfect for breakfast, dessert, or an afternoon coffee break.
Artisan Maple Walnut Banana Bread Supreme
shopping_basketIngredients
- Very Ripe Bananas4 large, mashed
- All-Purpose Flour2 cups
- Unsalted Butter1/2 cup, melted and slightly cooled
- Brown Sugar3/4 cup, packed
- Pure Maple Syrup2 tbsp
- Large Eggs2, room temperature
- Vanilla Extract2 tsp
- Ground Cinnamon1 tsp
- Ground Nutmeg1/4 tsp
- Baking Soda1 tsp
- Baking Powder1/2 tsp
- Salt1/2 tsp
- Toasted Walnuts1 cup, roughly chopped
- Unsalted Butter1 tsp, for greasing pan
Nutrition Per Serving
Calories
328
Protein
6g
Fat
14g
Carbs
45g
restaurantInstructions
Prepare the Oven
Preheat your oven to 350°F (175°C). Lightly grease a standard 9x5-inch loaf pan with butter and line it with parchment paper, leaving an overhang on the sides for easy removal after baking.
The parchment paper prevents sticking and helps lift the loaf out without breaking the delicate crust.
Mash the Bananas
Peel the bananas and mash them thoroughly with a fork until mostly smooth with a few small lumps remaining. The riper the bananas, the sweeter and more flavorful your bread will be. Bananas with dark brown or nearly black peels are ideal.
Mix the Wet Ingredients
In a large mixing bowl, whisk together the mashed bananas, melted butter, brown sugar, maple syrup, eggs, and vanilla extract until fully combined and smooth. Continue whisking for about one minute to incorporate a little air into the batter.
Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mixing the dry ingredients separately ensures the leavening agents are evenly distributed throughout the batter.
Fold the Batter
Gradually add the dry ingredients into the wet ingredients using a rubber spatula. Fold gently until only a few streaks of flour remain. Add the toasted walnuts and continue folding just until incorporated.
Do not overmix the batter. Overmixing develops gluten and can make the banana bread dense instead of soft and tender.
Fill the Loaf Pan
Pour the batter into the prepared loaf pan and gently smooth the top with a spatula. Tap the pan lightly on the counter a couple of times to remove any large air pockets. Sprinkle a few extra chopped walnuts across the top for a beautiful bakery-style finish.
Bake the Bread
Bake for approximately 60 minutes, or until the loaf has risen nicely and is deep golden brown. Insert a toothpick into the center; it should come out with only a few moist crumbs attached but no wet batter. If the top browns too quickly, loosely cover it with aluminum foil during the final 15 minutes of baking.
Every oven bakes differently, so begin checking for doneness around the 55-minute mark.
Cool Properly
Allow the banana bread to cool in the pan for 15 minutes before lifting it out using the parchment paper. Transfer it to a wire rack and let it cool completely before slicing. Cooling allows the crumb to fully set, resulting in cleaner slices.
Serve and Store
Slice using a serrated knife and serve slightly warm with butter, cream cheese, or a drizzle of honey if desired. Store leftovers tightly wrapped at room temperature for up to 4 days or refrigerate for up to one week. Banana bread also freezes beautifully for up to 3 months.
Banana bread tastes even better the next day because the flavors continue to develop overnight.
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