I've been trying my hand at baking lately, and I must say that my first attempt at making banana bread was a success. I was initially worried about replacing baking soda with baking powder, but I should have known it would work since it did when I made my Fig & Red Wine Cake during the holidays. Typically if a baking recipe calls for baking soda, it allows a recipe to rise and become fluffy once baked. If you only have baking powder on hand like I did, you can use the ratio of 3:1 baking powder to baking soda and you should be good to go.
For me, I was so happy with the end result: the muffins were fluffy, moist and well risen. The tip of buttering the muffin tins also helps them release from the pans with a little help of a trusty paring knife. The toppings are really what take these over the edge though. The banana and maple syrup caramelize together to become this sticky, jammy topping; the walnuts provide a lovely crunchy texture; and the cinnamon adds the perfect amount of spice. I'm already craving this again while editing this blog post since Wes and I already ate through this batch here!
To see more of this recipe: save the downloadable card below, click here for the Instagram reel, click here for the TikTok, click here for the YouTube Short, and click here for the YouTube video.
What do you think of this recipe, and would you make this at home? Let's talk below in the comments section!
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