Have never tried this recipe... Lmk how it is if you ever do...

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Kind-1 (TextNote)

2026-09-05T17:27:35Z

↳ Reply to Yarnlady 🧶 (npub1hgvtv4zn2l8l3ef34n87r4sf5s00xq3lhgr3mvwt7kn8gjxpjprqc89jnv)

Banananananana nut bread incoming per a friend's birthday request. 99¢ worth of overripe bananas that ripened for 3 or 4 more days, hoping they are su...

Have never tried this recipe... Lmk how it is if you ever do and I'll do the same! 🤝

Maple Salted Banana Bread 1x- 1 standard loaf pan 170g ——- Softened unsalted butter 223g ——- Brown sugar 72g ——- White sugar 340 —— Mashed banana 2ea ———- Eggs 6g ———- Vanilla paste 6g ———- Molasses 250g ——- Ap flour 5g ———- Baking soda 5g ———- Salt 4oz ——— Buttermilk 2oz ——— Grade A maple syrup Flaky sea salt

-Cream softened butter and both sugars together. -Add your mashed banana and mix until combined. -Add your eggs and vanilla then mix again. The butter will split. Don’t worry! -Whisk your flour, baking soda, and salt in a separate bowl. -Combine your wet and dry ingredients. -Add your buttermilk half at a time mixing thoroughly after each addition. -Pour into your lightly sprayed and parchment covered loaf pan. -Bake at 325 degrees until deeply golden and firm to the touch. (200-205 degrees internal temp) -Remove from oven and immediately pour maple syrup on top. The maple syrup will absorb quickly so pour and distribute with a pastry brush in small sections. -Top with flaky sea salt and allow to cool completely before enjoying.

Tip!- This banana bread is even better the next day and it’s at its PEAK if you slice it, wrap each slice in plastic wrap, freeze, then thaw before enjoying. The moisture from thawing gets redistributed within the plastic wrap and takes it to the next level.

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  "content": "Have never tried this recipe... Lmk how it is if you ever do and I'll do the same! 🤝\n\nMaple Salted Banana Bread\n1x- 1 standard loaf pan\n170g ——- Softened unsalted butter\n223g ——- Brown sugar\n72g ——- White sugar\n340 —— Mashed banana\n2ea ———- Eggs\n6g ———- Vanilla paste\n6g ———- Molasses\n250g ——- Ap flour\n5g ———- Baking soda\n5g ———- Salt\n4oz ——— Buttermilk\n2oz ——— Grade A maple syrup\nFlaky sea salt\n\n-Cream softened butter and both sugars together.\n-Add your mashed banana and mix until combined.\n-Add your eggs and vanilla then mix again. The butter will split. Don’t worry!\n-Whisk your flour, baking soda, and salt in a separate bowl.\n-Combine your wet and dry ingredients.\n-Add your buttermilk half at a time mixing thoroughly after each addition.\n-Pour into your lightly sprayed and parchment covered loaf pan.\n-Bake at 325 degrees until deeply golden and firm to the touch. (200-205 degrees internal temp)\n-Remove from oven and immediately pour maple syrup on top. The maple syrup will absorb quickly so pour and distribute with a pastry brush in small sections.\n-Top with flaky sea salt and allow to cool completely before enjoying.\n\nTip!- This banana bread is even better the next day and it’s at its PEAK if you slice it, wrap each slice in plastic wrap, freeze, then thaw before enjoying. The moisture from thawing gets redistributed within the plastic wrap and takes it to the next level.",
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