Looking for a tasty banana bread recipe with a twist? You’ve found it here! With this easy-to-make recipe, banana bread just got a serious upgrade with a sweet, crunchy maple crust and a generous drizzle of vanilla maple glaze that combines our pure maple syrup and pure vanilla extract. After just one bite of this moist banana bread with its vanilla and maple syrup flavours, you’ll realise that there’s only one word to describe this winning banana bread recipe — incredible!

20 min
65 min


Banana Bread

  1. 1 2/3 cups (250g) plain flour
  2. 1 tsp bicarbonate soda
  3. 2 tsp ground cinnamon
  4. ¼ tsp salt
  5. ½ cup (125ml) olive oil
  6. 1 cup (160g) brown sugar
  7. 2 tbsp (40ml) Queen Pure Maple Syrup
  8. 2 tsp Queen Celebrating 120 Years Pure Vanilla Extract
  9. 2 large eggs
  10. 3 large ripe bananas (400g), mashed
  11. 2 tbsp (40ml) natural yoghurt
  12. 1 ½ cups (180g) walnuts, chopped
  13. 1 ripe banana, sliced

Method - Cake

  1. Step 1

    Preheat oven to 160°C (fan forced). Grease and line base of a 13.5cm x 23.5cm loaf pan. Place flour, bicarbonate of soda, cinnamon and salt in a large bowl and mix to combine. Set aside.

  2. Step 2

    In a large bowl, whisk together olive oil and brown sugar, breaking up any lumps. Add Maple Syrup and Vanilla Extract, whisking until smooth. Add eggs, one at a time and beat until fully incorporated then stir in banana, yoghurt and walnuts. Add flour mixture to wet mixture, folding gently until combined.

  3. Step 3

    Pour mixture into pan and arrange sliced banana on top. Bake for 60 – 65 minutes, or until an inserted skewer comes out clean. Cool in pan briefly then turn onto rack to cool.

Method - Glaze

  1. Step 1

    Whisk together Maple Syrup and Vanilla Extract and drizzle over banana bread to serve.

Recipe Note:
Cake can be kept for up to 3 days in an airtight container.

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