Using a lovely recipe from 3191 Miles Apart, Mateo and I embarked on a little afternoon baking. Mateo's not really fond of bananas in general, unless they are baked in a bread with maple syrup of course.

Maple Banana Bread 

11 ounces white whole wheat flour (or unbleached all purpose) 
1 teaspoon baking soda 
1/2 teaspoon baking powder 
pinch of salt 
4 ounces butter, melted 
5 ounces maple syrup, room temperature 
2 eggs, room temperature 
3 bananas, mashed 
3 tablespoons milk 

For the topping I use turbinado raw sugar + slighty ground up rolled oats but you can do whatever you like. Try brown sugar or cinnamon and sugar. Experiment! 

Oven: 350ºF / 180ºC 
Grease loaf pan and parchment the bottom if you like (I don't) 

Sift flour, baking soda, baking powder and salt together and set aside. Mix well butter and syrup. Beat in eggs one at a time and then mix in the mashed banana. Stir the milk into that mixture and add the whole thing to the dry ingredients. Don't over-mix, please. Pour into loaf pan and top with your sugar/oat topping. Bake for 35-40 minutes rotating in the middle of the bake-time. Check for a little cracking on top and the bread pulling away from the sides. Be careful not to over-bake or it will be dry. I have trained my nose to know when this bread is done and I bet you can as well … you just want to smell the bananas deeply. It's hard to explain but use your gut.