Maple Oat Nut Bread

 1/2 cup unsalted butter, softened, you can use half or all refined coconut oil

1 cup granulated sugar

1/4 cup brown sugar

2 teaspoon vanilla extract

1 tablespoon maple syrup

1/2 teaspoon cinnamon

2 large eggs

1 1/2 cups mashed bananas (that was 3 bananas for me)

1/3 cup rolled oats

1 teaspoon baking soda

1/4 teaspoon salt

2 cups all-purpose flour

1/2 cup chopped walnuts

 

MAPLE GLAZE

1/4 cup butter

1/2 cup maple syrup

1/4 tsp maple extract (optional)

1 1/2 cups confectioner's sugar, sifted

¼ cup chopped walnuts

 

Preheat your oven to 350 degrees. Spray a 9x5 loaf pan with Pam.

Mix all dry ingredients together and set aside. Cream the butter and sugars together until light and fluffy, scraping down the sides of the bowl a few times. 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 mixture, and then the walnuts. Turn the batter into your prepared pan and spread it out evenly. Bake for 30 minutes, then turn down the oven to 325 degrees 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 walnuts. Let the frosting harden before you slice the bread.