Sliced Cavendish or Sugar Bananas & extra maple syrup, to serve
MAPLE CREAM CHEESE SPREAD:
62 1/2 g cream cheese, softened
1/4 tsp vanilla bean paste
0.06 cup maple syrup
For the bread
Preheat oven to 160°C fan forced. Grease and line 6cm deep, 10cmx21cm (base) loaf pan.
Cream the butter, sugar and golden syrup with electric mixer until pale and creamy. Add the eggs one at a time and beat until well to combined. Stir in the banana. Sift the flour, baking powder, bicarbonate of soda and cinnamon over the banana mixture. Stir to combine. Fold in the walnuts.
Spoon the mixture into prepared loaf pan. Bake for 60–65 minutes or until cooked when tested with a skewer. Cool in the pan for 20 minutes before turning out onto a wire rack to cool completely. Slice and serve as is or toasted spread with maple cream cheese spread, sliced banana and drizzle maple syrup.
For the spread
Beat cream cheese and vanilla until smooth and cream.
Add the maple syrup and beat until well combined.
Banana bread will keep 5 days in an airtight container at room temperature. Alternately slice and wrap in plastic and freeze for up to 3 months.