Banana Bread With Maple Glaze Recipes

BANANA BREAD WITH MAPLE GLAZE

Steps:

• Preheat your oven to 350°F, 177°C.
• In a small bowl, add the non-dairy milk, apple cider vinegar and whisk together. Set aside for at least 5 minutes so the non-dairy milk curdles.
• In a large bowl, whisk together the almond butter, mashed banana, vanilla extract, maple syrup, cinnamon, and salt. Add the non-dairy milk, vinegar mixture and stir to combine.
• In a separate large bowl, whisk together the oats, all-purpose flour, baking powder, baking soda, and salt.
• Add the wet ingredients to the dry ingredients and stir to combine.
• Stir in the chocolate chips and walnuts.
• Pour the mixture into a lightly oiled bread pan with parchment paper long enough to line the bottom of the pan with extra hanging over the sides. Bake for about 25 minutes or until an inserted toothpick comes out clean.

MAPLE BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
• In a large bowl, mix the melted butter and maple syrup. Beat in the egg and bananas, leaving a few small chunks. Stir in the maple extract and milk. In a separate bowl, mix the flour, baking soda, and baking powder, and stir into the banana mixture just until moistened. Transfer to the prepared loaf pan. Mix the nuts and sugar, and sprinkle evenly over the batter.
• Bake 50 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean.

BANANA NUT SCONES WITH MAPLE GLAZE RECIPE

Steps:

• Preheat oven to 400 degrees F.
• Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
• In a medium bowl, beat the mashed bananas, yogurt, brown sugar, egg, and vanilla extract together. Set aside.
• In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Grate the frozen butter.
• Toss the grated butter into the flour mixture and combine it with a pastry cutter, 2 forks, a food processor, or until the mixture resembles a coarse meal.
• Set aside.
• Drizzle wet ingredients over flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything appears moistened.
• Try not to overwork the dough at any point. The dough will be sticky and a little wet.
• Drop scones, ¼ cup of dough each, at least 3-inches apart on the prepared baking sheet.
• Brush the scones with milk, then top with a little coarse sugar, if desired for extra crunch.
• Bake for 20 to 25 minutes or until lightly golden and cooked through.
• Remove from the oven and cool while making the icing. The scones taste even better after they cool down.
• Icing:
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
• Once the butter has melted, remove from the heat and whisk in the sifted confectioners' sugar.
• Drizzle over scones.
• Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3 to 5 days.

BANANA NUT SCONES WITH MAPLE GLAZE

Steps:

• Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or a silicone baking mat. Set aside.
• In a medium bowl, beat the mashed bananas, yogurt, brown sugar, egg, and vanilla extract together. Set aside.
• In a large bowl, whisk the flour, baking powder, cinnamon, nutmeg, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating). Toss the grated butter into the flour mixture and combine it with a pastry cutter, two forks, a food processor, or your fingers until the mixture resembles coarse meal. Set aside.
• Drizzle wet ingredients over flour mixture, add the walnuts, and then toss the mixture together with a rubber spatula until everything appears moistened. Try your best to not overwork the dough at any point. Dough will be sticky and a little wet. Drop scones, 1/4 cup of dough each, at least 3 inches apart on the prepared baking sheet. Brush scones with milk, then top with a little coarse sugar if desired for extra crunch. Tastes great!
• Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and cool as you make the icing. The scones taste even better after they cool down!
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Drizzle over scones.
• Scones are best enjoyed right away, though leftover scones keep well at room temperature or in the refrigerator for about 3-5 days.