This maple banana bread is topped with a sweet maple glaze, filled with pure maple syrup, and plenty of ripe bananas. It's a perfect recipe to make all year long!
This maple cinnamon banana bread is both tender and sturdy. Each bite just melts in your mouth thanks to the moist crumb too.
The maple flavor really shines in this quick bread, and when combined with the mashed bananas, makes for a delicious breakfast treat!
Looking for more maple recipes? Then check out these: maple donuts, maple bundt cake, and maple rice krispie treats.
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Why You'll Love This Bread
- All you need are two bowls; no stand mixer needed.
- Both maple syrup and maple extract are used.
- All you need are two bananas.
- The maple topping adds a touch of sweetness.
- It can be eaten for breakfast or dessert!
This unique banana bread recipe will definitely become a new favorite that the whole family will love!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Bananas: You need 2 overripe bananas. The more overripe they are, the better!
- Sugars: A mixture of both brown sugar and granulated sugar is used in the banana bread batter.
- Oil: Use either vegetable or canola oil.
- Maple Syup: Use pure maple syrup. That will bring out the best maple syrup flavor in the bread.
- Maple Extract: I added a little bit of maple extract to the glaze to really enhance that maple flavor.
Instructions
Here are the step by step instructions on how to make this maple banana bread recipe.
Step 1: Dry ingredients. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
Step 2: Wet ingredients. In a large bowl, mash bananas using a fork. Then add the brown sugar, sugar, vegetable oil, eggs, maple syrup, and vanilla extract and whisk together until completely combined.
Step 3: Combine the ingredients. Add the flour mixture into the wet and fold everything together using a rubber spatula just until combined.
Step 4: Bake. Pour batter into the prepared loaf pan and bake for 40-50 minutes. Cool in the pan for 30 minutes before transferring the bread over to a wire rack.
Step 5: Make the glaze. In a small separate bowl, whisk together the powdered sugar, maple syrup, maple extract, and the milk until completely combined.
Step 6: Assemble. Pour the glaze over the top of the loaf and let it set for 10-15 minutes before serving.
Storage Tips
Keep any leftover bread in an airtight container in the refrigerator for up to 5 days.
You can also leave the bread at room temperature for 1 day before refrigerating.
Expert Baking Tips
- Bread Pan: Line your 9×5-inch loaf pan with parchment paper and then non-stick spray. I like to create “handles” with my parchment paper that hangs slightly over the sides of the pan. This makes it extremely easy to remove the bread.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Folding: When we are ready to combine the wet and dry ingredients we will “fold” them together just until you see no more white flour. Folding: This means we carefully combine our ingredients without stirring or beating.
Recipe FAQs
I recommend this 9x5 inch bread pan. It's glass, so the bread doesn't over bake too quickly. If you use a dark pan you run the risk of burning it.
If desired, you could add chocolate chips, chopped pecans, or even cinnamon chips. I would recommend adding a ½ cup of any of those options.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Banana Recipes
📖 Recipe
Maple Banana Bread
Equipment
- 9x5-Inch Bread Pan
- Mixing Bowls
- Whisk
- Parchment paper
Ingredients:
Maple Banana Bread
- 1 ¾ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 overripe bananas, mashed
- ½ cup brown sugar
- ½ cup sugar
- ¼ cup vegetable oil (or canola)
- 2 large eggs, room temperature preferred
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Maple Glaze
- 1 cup powdered sugar
- 3 tablespoons maple syrup
- ½ teaspoon maple extract
- 1 ½ tablespoons milk
Instructions:
- Preheat the oven to 350 degrees and line a 9x5-inch bread pan with parchment paper, creating "handles" that hang over the sides. Then spray the pan with non-stick spray.
Maple Banana Bread
- In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large mixing bowl, mash the two bananas using a fork. Add the brown sugar, sugar, vegetable oil, eggs, maple syrup, and vanilla extract. Whisk everything together until combined.
- Add the dry ingredients into the wet and fold everything together using a silicone spatula just until combined.
- Pour the batter into the prepared bread pan and bake for 40-50 minutes. Use a toothpick to check the center of the bread (it should come out clean with a few crumbs). Cool in the pan for 30 minutes then transfer the bread over to a wire rack to cool completely.
Maple Glaze
- In a small bowl, whisk together the powdered sugar, maple syrup, maple extract, and the milk until completely combined. If the glaze is too thick, add an extra ½ tablespoon of milk, if it's too thin add an extra ½ tablespoon of powdered sugar.
- Pour the glaze over the cooled cooled banana bread and allow it to set for 10-15 minutes before serving. Keep any leftover bread in an airtight container in the refrigerator for up to 5 days.
Yum looks so delicious for winter. Can’t wait to try this with a flax egg replacement!
This was a delightful twist on the classic banana bread! I have a weakness for cinnamon and maple syrup.
Glad you loved it, Erica!