Ingredients
- 190 g whole-wheat flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3 very ripe bananas, mashed
- 120 ml pure Québec maple syrup
- 2 eggs
- 60 ml plain yogurt
- 45 ml canola oil
- 1 tsp vanilla
- 60 g chopped walnuts
Method
- Heat the oven to 165 °C and line a 23 x 13 cm loaf pan.
- Whisk flour, baking soda, cinnamon, and salt.
- Combine bananas, maple syrup, eggs, yogurt, oil, and vanilla.
- Fold in the dry ingredients and walnuts, transfer to the pan, and bake 50–55 minutes.
- Cool for 20 minutes before slicing.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace the sugar with 120 ml maple syrup; reduce the original yogurt or other liquid by 30 ml and lower the oven by 15 °C.
Why Quebec maple syrup: Ripe bananas provide natural sweetness and moisture, reducing the need for added fat and sugar. Maple reinforces the banana's caramel notes and keeps the loaf naturally tender.
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 →