Diane, we haven't tried this, but you're welcome to experiment! While you could certainly substitute maple syrup for the honey content, the brown sugar is a bit more tricky. The general rule is to substitute 3/4 of the amount of sugar with maple syrup and reduce the liquid amount by 3 tablespoons for each cup of maple syrup substituted. Unfortunately, banana bread recipes don't usually have a liquid content beyond the bananas (which isn't quite the same). You may be able to add more flour, but playing with the liquid/dry ratio isn't always easy. Barb@KAF

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