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Pdf170g softened unsalted butter
223g Brown sugar
72g White sugar
340g Mashed banana
2 Eggs
6g vanilla paste
6g Molasses
250g Ap flour
5g Baking soda
5g Salt
5g cinnamon
4oz Buttermilk
2oz Grade A maple syrup
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.
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.