Even non banana bread lovers will be won over with this Canadian version sweetened with maple syrup and topped with a maple, nut crumble. So good eh?
Crumble
- 3/4 cup of nuts, lightly toasted and finely chopped. You can use walnuts, pecans or flaked or slivered almonds.
- 2 teaspoons of Quebec maple syrup
- 1/2 cup of brown sugar
- 1/4 cup all-purpose flour
- 1/4 tsp cinnamon
- 1/4 cup softened butter
Combine all ingredients except the butter in bowl. Add the butter and mix with your fingertips until the crumble is just moistened and set aside.
Bread
Preheat the oven to 350F and butter a six-cup (1.5 litre) 10 x 4-inch loaf pan and line it with a sheet of parchment paper, letting it hang over both the 10-inch sides.
- 1 1/4 cups very ripe bananas, mashed with a fork (about 3 bananas)
- 3/4 cup Quebec maple syrup (Aunt Jemima’s? Forgetaboutit)
- 1/2 cup butter, melted and cooled
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Whisk together the bananas, maple syrup, butter and eggs and set aside. In a large bowl, combine the flour, baking soda and salt. With a wooden spoon or spatula, stir in the banana mixture until the batter is just moistened.
Spread the batter in the prepared pan. Sprinkle on the maple crumble. Bake for about 1 hour and 15 minutes or until a skewer inserted in the middle of the loaf comes out clean. Cool completely on a wire rack before lifting from the pan by the parchment paper.
naramata-blend 