So…where to start? I’ll start by telling you how much I adore this banana bread! It’s been my go-to recipe for a few years now and I dare not deviate from it. As much as I love bananas, I love this bread even more. So much so that I could probably make it from memory. It contains all the glutens, since I use whole wheat flour, however olive oil is used as the fat and Greek yogurt keeps the bread moist. Maple syrup (100%) is then combined with dark muscovado sugar to give this quick-bread wonderful caramel notes. Finally, the top is crusted with Bourbon Vanilla-Bean sugar to give it some crunch; my absolute favorite part.
Try keeping this in your house more than a day or two…I guarantee it can’t be done!