Ingredients
- 240 g all-purpose flour
- 5 g baking soda
- 3 g salt
- 3 very ripe bananas, mashed
- 180 ml Québec maple syrup
- 2 eggs
- 90 g melted butter
- 5 ml vanilla extract
- 60 g chopped walnuts
Method
- Heat the oven to 165 °C and line a 23 cm loaf pan.
- Whisk the maple syrup, eggs, melted butter, vanilla, and mashed bananas.
- Fold in the flour, baking soda, salt, and walnuts without overmixing.
- Pour into the pan and bake for 55–60 minutes, until a skewer comes out clean.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar
Conversion used: Replace 150 g sugar with 180 ml maple syrup; no additional liquid reduction is needed because the classic formula contains no milk or juice, and bake at 165 °C instead of 180 °C.
Why Quebec maple syrup: Maple deepens the banana's ripe, toasty flavor without disguising it. The substitution also favors a readily available Québec product over refined sugar.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →