9 Reviews

Easy and very tasty recipe.

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Scooterskitten November 20, 2011

Very good quick bread. Like a couple of other reviewers, I used a full teaspoon of the maple extract as I was afraid the bananas would overpower the maple flavor. I used chopped pecans on top of the bread, and covered the loaf pan with foil during the last 15 minutes so they wouldn't burn. This bread smelled heavenly when it was baking! After tasting it, I noticed that it wasn't overly sweet (which I liked), but also realized that the bananas still overpowered the maple flavor, so I made a light glaze of powdered sugar, real maple syrup, a 1/4 tsp maple extract & a little water to make it drizzling consistency. Perfect! I will make this again - thanks for posting! -M =)

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Mary Scheffert October 26, 2009

Yummy!! My family really loved this moist, delicious bread. It goes together very quickly and has a nice, subtle maple flavor. I did increase the maple flavoring to 1 tsp. and I'm glad that I did because I don't think you'd be able to taste it otherwise. Also, I used pecans and added 1/4 cup to the batter and 1/4 cup for the top of the loaf. I baked it in a cast iron loaf pan for 50 mins. at 325 degrees and it came out perfect. Thank you for sharing this wonderful recipe...it is definitely a keeper!

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Bayhill December 09, 2007

I made this for a friend and here are her comments "The bread was yummy, it tasted a little richer than just the brown sugar thats usually in banana bread. I like it though, very yummy." I used a whole teaspoon of maple flavoring and pecans instead of walnuts. Thank you!

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SweetsLady June 17, 2007

This is fabulous! It was simple and turned out perfect! You definately want to try this one warm out of the oven. Thanks, I'll be making this again!

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SweetySJD May 25, 2007

This was very good especially considering it was lower fat than usual. I admit that I overcooked it a bit (about 45 min.) even though I kept sticking a toothpick in. The bread had a nice slicing texture and I used about a tsp. of maple and it seemed like the right amount. I thought it was nice as a change from the usual richer breads. Thanks Karamia for posting. Roxygirl

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Roxygirl in Colorado January 06, 2007

Very moist! I used Splenda for the white sugar and some real maple syrup for the brown sugar and milk. I put the nuts (pecans) in the bread and then realized my mistake, so didn't have the nutty topping, but still good! Thanks for posting this!

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Outta Here January 04, 2007

OMG - was this moist. I never made a more moist bread. The walnuts on top was a great change from just adding them into the batter. Some migrate down anyway. It makes it's own crunchy topping. I used walnut oil instead of butter. I didn't taste much maple and next time will increase the amount. Glad I chose you for PAC. Thanks Karamia!

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Kathy228 September 17, 2006

This bread is a moist, healthy alternative for banana bread. I used Splenda for the white sugar and 3/4 of whole wheat pastry flour instead of all all-purpose flour. I stirred some nuts into the batter; however, I used pecans instead of walnuts as that was what I had on hand. The recipe was baked in my mini loaf pans and it yielded 3 beautiful mini loaves. The only thing I would change next time is to add additional maple flavoring as the flavor really didn't come through.

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PaulaG January 01, 2006
Maple Walnut Banana Bread