Maple Banana Bread
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!
Servings: 10 slices
Calories: 324kcal
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.
Notes
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.
Nutrition
Serving: 1slice | Calories: 324kcal | Carbohydrates: 63g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 188mg | Potassium: 167mg | Fiber: 1g | Sugar: 43g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg
