1 1/2cupsmashed bananas (that was 3 bananas for me)
2cupsall purpose flour
1/4tspmaple extract (optional)
1 1/2cupsconfectioner's sugar, sifted
Preheat your oven to 350F Grease a 9x5 loaf pan and line with a sling of parchment paper with long ends. This will help you lift the bread out for neater slicing.
Cream the butter and sugars together until light and fluffy, scraping down the sides of the bowl a few times. I do this in a stand mixer, but you can use electric beaters or a good old fashioned wooden spoon.
Beat in the vanilla, maple syrup, and eggs, one at a time, scraping down the bowl as needed. Blend in the mashed bananas, oats, baking soda, and salt.
Fold in the flour and then the walnuts. Turn the batter into your prepared pan and spread out evenly. Bake for 30 minutes, then turn down the oven to 325F and bake for another 30-35 minutes, or until a toothpick inserted near the center comes out without wet batter on it. You may need to tent the bread with foil for the last part of baking so it doesn't get too brown on top. Cool on a rack.
To make the glaze, put the butter and maple syrup in a saucepan and bring to a boil. Boil for 2 minutes, then take off the stove and add the maple extract (if using) and sifted sugar. Stir or whisk well until there are no lumps. Let the glaze cool for about 15 minutes, stirring it occasionally to keep it smooth. Pour or spread over the cooled bread, and top with a sprinkle of oats and walnuts. Let the frosting harden before you slice the bread.
This bread needs a full sized 9x5 loaf pan, anything smaller will not work, there is a large amount of batter. It will take time to cook, so be patient. Recipe adapted from A Latte Food
https://theviewfromgreatisland.com/maple-oat-nut-banana-bread-recipe/ September 21, 2020