Preheat the oven to 175C/350F
Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
Place the eggs into the bowl of a kitchen stand mixer and beat on medium until fluffy (about 5 minutes)
Add the maple syrup and continue to beat on medium. Add the vanilla extract.
Blend and pulse the Bananas (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.
Add the blended bananas to the mixing bowl and beat on medium until well combined. Add the coffee.
In a separate bowl sift the dry ingredients together.
Fold the dry ingredients into the mixing bowl, being careful not to over mix.
Pour the mixture into the prepared tin.
Bake for 55 minutes, or until cooked through.
Allow to cool in the tin.
Once cooled, remove the bread from the tin and spread the coffee cream on top. Decorate with walnut pieces if desired.