Don’t miss my easy recipe for Banana Maple Walnut Loaf Cake. This raisin and nut studded, maple spiked loaf is Banana Bread with a difference!
Banana Maple Walnut Loaf is seriously yummy. I’ve been making this recipe for years, and in fact this post originally appeared in 2011. I’ve just updated the photographs so I can bring it forward and share the deliciousness with you once again.
Banana Maple Walnut Loaf is perfectly delicious plain, but it is absolutely amazing spread with a bit of fresh butter if you are feeling indulgent. It goes without saying that there is no time that this loaf is not a good idea – whether it’s breakfast, a snack, afternoon tea, or for dessert with a scoop of ice cream.
Tips for Making Banana Maple Walnut Loaf
At the risk of being bossy, here are a couple of tips:-
- Don’t leave out the maple flavouring if you can get it. It gives the loaves a gorgeous hit of maple that the maple syrup alone just does not provide, but if you can’t get maple flavouring, the loaf is still lovely without it!
- Use freshly grated nutmeg if you can; it is so much nicer than the nutmeg you buy already grated.
- My recipe makes two loaves, so you need two large loaf pans.
- You can also make this recipe as three smaller loaves or as 24 muffins. You will need to reduce the baking time for the smaller loaves to about 30 to 35 minutes, and muffins will take about 20 to 25 minutes. You can turn the heat back if they begin to brown too quickly.
- Any vegetable oil will work for this recipe, but I have had the best results with mild olive oil or sunflower oil. I don’t recommend extra virgin olive oil as the flavour is quite strong.
Can I Freeze Banana Maple Walnut Loaf?
The loaves will keep for two to three days (longer if you keep them in the fridge, but don’t serve fridge cold). I usually keep one of the loaves for us, and give one away. However, if you don’t feel like sharing, you can also freeze Banana Maple Walnut Loaf (or muffins) quite successfully.
Slice the loaves up first, and then put a bit of greaseproof or waxed paper between each slice so that it is easier to thaw a bit at a time. If you think you will use a loaf up all at once, do skip this step and freeze it unsliced as the pre-slicing and greaseproof paper insertion is a bit fiddly.
Banana Maple Walnut Loaf Cake – Printable Recipe
- 2 cups all purpose flour
- 2 cups whole wheat flour
- ¾ cup white sugar
- ½ cup light brown sugar
- 2 tablespoons baking powder
- 2 teaspoons cinnamon
- ⅛ teaspoon freshly grated nutmeg
- 1 cup chopped walnuts
- ¾ cup shredded or desiccated coconut
- 1 cup raisins or sultanas
- 3 medium ripe bananas, mashed
- 2 tablespoons maple syrup
- 1 teaspoon maple flavouring
- 2 eggs, lightly beaten
- ⅔ cup vegetable oil (I use mild olive oil)
- 2 cups buttermilk
- Measure the flours, sugars, baking powder, cinnamon, nutmeg, walnuts, coconut and raisins into a large bowl and stir to mix.
- Place the mashed bananas in a medium bowl and add the maple syrup, maple flavouring, eggs, oil, buttermilk. Mix thoroughly.
- Add the banana and maple syrup mixture to the flour mixture and stir very thoroughly until well blended, but don’t beat.
- Divide the mixture between 2 large greased and floured (or lined) loaf pans.
- Bake at about 350℉ or 175℃ (165℃ for fan ovens) for 45 to 50 minutes or until a skewer inserted into the middle comes out clean with no batter clinging to it. (If the loaves begin to brown to fast, turn the heat back a little.)
- Take the pans out of the oven, place on a wire rack and allow to cool for about half an hour. Carefully remove the loaves from the loaf pans and leave to cool on the wire racks until cold.
- Store wrapped in aluminium foil or in a sealed container.