It's a classic. Banana bread is for everyone and it works so well with maple syrup that you'll never go back to another sweetener for it. Here's our version - give it a try or experiment and come up with your own!
Preheat the oven to 375. Roughly mash 2 bananas - you can mash it a lot and it makes a smoother texture, but we love leaving it roughly mashed so there are chunks of banana scattered throughout the bread. Add 2 egg whites, 1/2 c of maple syrup, 1/4 c of oil, and 3/4 c of buttermilk then mix well.
In a separate bowl combine 1/2 tsp of baking soda, 2 tsp of baking powder, 1/2 tsp of salt, 1 c of white flour and 3/4 c of whole wheat flour. Mix with a fork or sift, then add to the liquid mixture being careful to not overstir. Toast just over 1/2 c of walnuts then chop, adding most to the batter and leaving a bit to sprinkle on top.
Pour into a buttered and floured bread pan, sprinkle on the remaining walnuts and bake for 35 minutes. Check for doneness with a knife or toothpick. Continue to cook and check at 5-10 minutes intervals until the top is golden brown and starting to crack open. If the bread starts to get too dark on top but isn't done inside, loosely tent foil over the pan. Let cool then slice and enjoy!