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Maple-Banana Bread


  • 4 tablespoons softened butter that’s half a stick
  • 1/4 cup applesauce
  • 1/2 cup maple syrup
  • 1 egg
  • 1 1/2 cups mashed ripe banana that’s 2-3 bananas
  • 1/2 teaspoon of maple extract it boosts the flavor of the syrup. If you don’t have any, just use a splash of vanilla instead
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup wheat germ
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup pecans toasted and chopped


  • Preheat over to 350 degrees and butter a standard sized loaf pan.
  • Beat the butter, maple syrup, egg, banana and vanilla together (it will be a lumpy slurry). In a separate bowl, whisk the dry ingredients together. Add them to the wet ingredients and mix to combine. Add the pecans and mix until they’re integrated. Scrape the batter into the greased loaf pan and smooth the top. Bake at 350 degrees for 45-50 minutes. Use a skewer or toothpick to test for doneness.
  • Eat warm from the pan. On the second day, it is best briefly toasted and buttered.