I had a whole bunch of bananas sitting on the counter last week. I planned on eating them. On my peanut butter sandwiches, atop my morning bowl of oatmeal, and in my yogurt parfaits. But alas, that did not happen. Good intentions which did not come to fruition.
A for effort?
When they started turning a less than appealing shade of brown I gave up on my good intentions and went with plan B. Banana bread obviously. But I still had the idea of healthy eating somewhere far far in the back dusty corners of my mind because this is a lighter breakfast-worthy yet still decadent enough for dessert banana bread.
And I love all things maple. So I threw a little in there and it turned out de-lish-ous. Make it!
- 2 cups flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- 3 bananas, mashed
- 1½ tablespoons pure maple syrup
- 5 tablespoons butter
- 2 eggs
- 1 teaspoon vanilla
- ½ cup walnuts, chopped
- ⅓ cup vanilla greek yogurt
- ½ cup powdered sugar
- 1 teaspoon milk
- ¼ teaspoon maple extract
- Preheat oven to 350. Line a 8.5 x 4.5 inch bread pan with foil and spray lightly with cooking spray. Set aside.
- In medium bowl combine flour, baking soda, and salt and mix together. In another larger bowl cream together sugar and butter until creamy. Add mashed bananas and stir to combine. Mix in eggs, maple syrup, vanilla, and greek yogurt. Stir in Walnuts. Pour batter into prepared pan and bake 35-40 minutes or until an inserted knife or toothpick comes out clean. Allow to cool.
- Mix together powdered sugar, milk, and maple extract. Drizzle glaze over cooled loaf and top with extra crushed walnuts if desired. Slice and store in airtight container.