When I was growing up, my mom regularly made the quick banana bread out of the 1968 edition of the Joy of Cooking. To this day, her copy opens directly to that recipe. It’s a serviceable enough loaf and one I’ve made many times in my own kitchen.
This banana bread isn’t that one. Made with a generous scoop fruit butter (I used pear butter in this most recent batch, but apple, peach or apricot butters would all work nicely) and sweetened with maple syrup, it offers a tender, toastable loaf that is particularly good buttered and dabbed with jam.
Maple Banana Bread
- 1/4 cup butter
- 1/4 cup fruit butter
- 1/2 cup maple syrup
- 1 egg
- 2 ripe bananas mashed
- 1/2 teaspoon maple extract
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts toasted
- Preheat oven to 350 degrees. Grease a loaf pan and set aside.
- Combine butter, fruit butter, maple syrup and egg together. Beat with a wooden spoon or a hand mixer. Stir in mashed bananas and maple extract. Set aside.
- In a small bowl, whisk the flours together with baking soda, baking powder and salt.
- Add the dry ingredients to the wet ingredients in thirds, each time mixing to fully integrate before adding more. Stir toasted walnuts into the batter.
- Pour batter into greased loaf pan and bake for 50-55 minutes, until a toothpick comes out mostly clean.