Jumping on the banana bread bandwagon and sharing one of my favourite recipes that we have made countless times during the lockdown. I love banana bread but find it can be quite boring plain, so always try to experiment and add different things. The maple version has been my favourite, as it is a flavour combination I have loved in many different bakes and it totally works with banana bread. Banana bread is so easy to make and always a crowd pleaser, so I expect I will be making this a lot throughout Summer. With the recipe I usually also add lots of different nuts and seeds depending on what I have in the cupboard, but my favourite is always chia seeds. I am obsessed with these seeds and put them in everything! My morning smoothie is always a delight filled with chia seeds! Anyway, on with the recipe we go… 

Prep time – 20 minutes

Baking time – 45 minutes

Skill – easy peasy


200g caster sugar

200g salted butter

200g plain flour

3 eggs

1tsp baking powder

2 over ripe bananas

1 normal banana

2tbsp maple syrup

2tbsp chia seeds

1tsp vanilla extract

Preheat your oven to 200 degrees (180 fan). Grease and line a loaf size baking tin. 

In a normal sized bowl, mash together the two over ripe bananas and set aside. In a separate normal sized bowl, crack in the three eggs, remove any shell and beat with a fork until completely liquid in texture. 

In a large mixing bowl, cream together the butter and sugar until light and fluffy. I like to use an electric whisk as it makes them really light. Add in the beaten eggs and whisk with the electric whisk until completely combined and fluffy. Sieve in the flour and baking powder and fold all the ingredients together. Then, add the vanilla, maple syrup, chia seeds and mashed up banana. Mix together until smooth! 

Empty the banana bread batter into the prepared loaf tin and smooth out over the top. With your third banana, cut it in half length ways and place on top of your banana bread and push in a little. Pop in the oven for 30 minutes, then remove and place greaseproof paper on top. Pop back in for 15 minutes. Place a skewer through and make sure it is clear. If not, pop in for another 5-10 minutes. Set aside to cool. 

You can leave your banana bread as it is, or you can decorate like I have. I simply drizzled white chocolate over mine and added fresh banana. 

That’s it! Easy peasy! 


This recipe is my own.