Salted maple banana bread

Recipe by
Francesca Schreck @Worth_the_crumbs

Ingredients

• 170 g unsalted butter, softened
• 223 g brown sugar
• 72 g white sugar
• 340 g very ripe bananas, mashed (about 3-4 large bananas) + a slice on top to make it pretty!
• 2 whole large eggs, room temperature
• 6 g vanilla paste
• 6 g molasses
• 250 g all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 120 ml buttermilk
• 60 ml Maple syrup
• pinch flaky sea salt (optional)

Directions

1. Preheat your oven to 325°F
2. Grease a standard loaf pan and line it with baking paper, leaving some overhang for easy removal.
3. In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together for 3-4 minutes until light, fluffy, and creamy.
4. Mix in the mashed bananas until fully combined; the mixture may look slightly curdled—this is normal.
5. Beat in the eggs one at a time.
6. Add the vanilla paste and molasses, mixing until incorporated; the batter may look split at this stage; don't worry, it will come together once the dry ingredients are added.
7. In a separate bowl, whisk together the flour, baking soda, and salt.
8. Add the dry ingredients to the wet ingredients and mix gently until just combined.
9. Pour in half of the buttermilk and mix.
10. Add the remaining buttermilk and mix until the batter is smooth and evenly combined; avoid overmixing.
11. Transfer the batter to the prepared loaf pan and smooth the top. Add the sliced banana to the top if using!
12. Bake for 60-75 minutes, or until the top is deep golden brown, a skewer inserted into the centre comes out with a few moist crumbs.
13. As soon as the loaf comes out of the oven, brush the maple syrup over the entire surface, working in small sections and allowing the syrup to absorb before adding more.
14. Optional: sprinkle generously with flaky sea salt.
15. Allow the loaf to cool completely in the pan before slicing.