125 gram (4oz) butter, softened
1 cup (220g) firmly packed brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups (400g) mashed ripe banana
1/4 cup (60ml) maple syrup
1 2/3 cup (250g) plain (all-purpose) flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon ground cinnamon
1/4 teaspoon sea salt flakes
1/2 cup (25g) coarsely chopped roasted walnuts
Preheat oven to 160°C/325°F. Grease a 13cm x 26cm (5¼in x 10½in), 2-litre (8-cup) loaf pan; line with baking paper.
Beat butter, sugar and vanilla in a medium bowl with an electric mixer until paler and fluffy. Beat in eggs, one at a time, until just combined, then mashed banana and maple syrup.
Sift over flour, baking powder, soda, cinnamon and salt. Add walnuts; stir with a large spoon until combined. Spoon into pan; smooth the surface.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Leave in pan for 10 minutes before turning, top-side up, onto a wire rack to cool.
