Salted Maple Banana Bread

Serves 1
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Directions

  1. 1Cream softened butter and both sugars together.
  2. 2Cream softened butter and both sugars together.
  3. 3Cream softened butter and both sugars together.
  4. 4Add your mashed banana and mix until combined.
  5. 5Add your mashed banana and mix until combined.
  6. 6Add your mashed banana and mix until combined.
  7. 7Add your eggs and vanilla then mix again. The butter will split. Don’t worry!
  8. 8Add your eggs and vanilla then mix again. The butter will split. Don’t worry!
  9. 9Add your eggs and vanilla then mix again. The butter will split. Don’t worry!
  10. 10Whisk your flour, baking soda, and salt in a separate bowl.
  11. 11Whisk your flour, baking soda, and salt in a separate bowl.
  12. 12Whisk your flour, baking soda, and salt in a separate bowl.
  13. 13Combine your wet and dry ingredients.
  14. 14Combine your wet and dry ingredients.
  15. 15Combine your wet and dry ingredients.
  16. 16Add your buttermilk half at a time mixing thoroughly after each addition.
  17. 17Add your buttermilk half at a time mixing thoroughly after each addition.
  18. 18Add your buttermilk half at a time mixing thoroughly after each addition.
  19. 19Pour into your lightly sprayed and parchment covered loaf pan.
  20. 20Pour into your lightly sprayed and parchment covered loaf pan.
  21. 21Pour into your lightly sprayed and parchment covered loaf pan.
  22. 22Bake at 325 degrees until deeply golden and firm to the touch (200-205 degrees internal temp).
  23. 23Bake at 325 degrees until deeply golden and firm to the touch (200-205 degrees internal temp).
  24. 24Bake at 325 degrees until deeply golden and firm to the touch (200-205 degrees internal temp).
  25. 25Remove from oven and immediately pour maple syrup on top. The maple syrup will absorb quickly so pour and distribute with a pastry brush in small sections.
  26. 26Remove from oven and immediately pour maple syrup on top. The maple syrup will absorb quickly so pour and distribute with a pastry brush in small sections.
  27. 27Remove from oven and immediately pour maple syrup on top. The maple syrup will absorb quickly so pour and distribute with a pastry brush in small sections.
  28. 28Top with flaky sea salt and allow to cool completely before enjoying.
  29. 29Top with flaky sea salt and allow to cool completely before enjoying.
  30. 30Top with flaky sea salt and allow to cool completely before enjoying.

Ingredients

  • 170 g Softened unsalted butter
  • 170 g Softened unsalted butter
  • 170 g Softened unsalted butter
  • 223 g Brown sugar
  • 223 g Brown sugar
  • 223 g Brown sugar
  • 72 g White sugar
  • 72 g White sugar
  • 72 g White sugar
  • 340 Mashed banana
  • 340 Mashed banana
  • 340 Mashed banana
  • 2 ea Eggs
  • 2 ea Eggs
  • 2 ea Eggs
  • 6 g Vanilla paste
  • 6 g Vanilla paste
  • 6 g Vanilla paste
  • 6 g Molasses
  • 6 g Molasses
  • 6 g Molasses
  • 250 g AP flour
  • 250 g AP flour
  • 250 g AP flour
  • 5 g Baking soda
  • 5 g Baking soda
  • 5 g Baking soda
  • 5 g Salt
  • 5 g Salt
  • 5 g Salt
  • 4 oz Buttermilk
  • 4 oz Buttermilk
  • 4 oz Buttermilk
  • 2 oz Grade A maple syrup
  • 2 oz Grade A maple syrup
  • 2 oz Grade A maple syrup
  • Flaky sea salt
  • Flaky sea salt
  • Flaky sea salt

Equipment

loaf panseparate bowlpastry brush

Tips

  • This banana bread is even better the next day.
  • For peak enjoyment, slice, wrap each slice in plastic wrap, freeze, then thaw before enjoying.