Moist Maple Banana Bread

Maple Banana Bread delivers warm, moist perfection with pure maple syrup and ripe bananas. Paired with a simple cinnamon spice butter, this one-bowl recipe transforms classic banana bread into a cozy treat for breakfast or snacks. Readers love its tender crumb and natural sweetness that keeps them coming back.

Why Maple Banana Bread Wins

Pure maple syrup adds rich, caramel-like depth without refined sugar. Ripe bananas ensure maximum moisture, while subtle cinnamon elevates the flavor. This version bakes up tall and golden, staying fresh longer than traditional loaves. One reader called it “the best banana bread I’ve ever made” after trying it warm from the oven.

Ingredients

For the Bread (1 loaf, 10-12 slices):

• 4 medium overripe bananas (about 1 1/4 cups mashed)
• 1/4 cup melted coconut oil (or vegetable oil)
• 1/4 cup pure maple syrup (plus 2 tablespoons for extra maple punch)
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract
• 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1 cup chopped walnuts or pecans (optional, toasted for best flavor)

For the Cinnamon Spice Butter:

• 8 tablespoons (1 stick) salted butter, softened
• 1/4 cup pure maple syrup (or honey)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon each ground allspice, ginger, and cloves
• Pinch of sea salt

Maple Glaze (Optional Topping):

• 1/4 cup pure maple syrup (warmed)

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan with coconut oil or line with parchment paper for easy release.
2. In a large bowl, mash the overripe bananas until smooth with a few small chunks for texture. Stir in melted coconut oil, 1/4 cup maple syrup, eggs, and vanilla until fully combined.
3. Add flour, baking soda, cinnamon, and salt. Mix gently with a spatula just until no dry streaks remain – do not overmix for a tender crumb. Fold in nuts if using.
4. Pour batter into the prepared pan. Smooth the top and bake for 50-60 minutes. Cover loosely with foil after 30 minutes if browning too quickly. A toothpick inserted in the center should come out clean or with a few moist crumbs.
5. While baking, prepare the cinnamon spice butter. In a medium bowl, beat softened butter with maple syrup, cinnamon, nutmeg, allspice, ginger, cloves, and salt using a hand mixer until light and fluffy, about 2 minutes. Set aside.
6. Remove bread from oven and cool in pan for 10 minutes. Transfer to a wire rack. For glaze, warm 1/4 cup maple syrup and drizzle over the warm bread, poking holes with a toothpick to help it soak in.
7. Slice once fully cooled (or enjoy warm with butter). Store leftovers covered at room temperature for 2 days, refrigerate up to 5 days, or freeze slices up to 3 months.

Key Baking Tips

Use bananas so ripe they’re nearly black – they mash easiest and sweeten naturally. Room temperature eggs blend smoothly for even rising. Measure flour by spooning into the cup and leveling – packing it makes dense bread. Test doneness early to avoid overbaking. For muffins, fill liners 3/4 full and bake 20-25 minutes.

Storage and Freezing Guide

Slice before freezing in a single layer on a tray, then transfer to a freezer bag. Thaw overnight in the fridge or microwave 20 seconds. Warm slices shine with spice butter. This bread tastes even better on day two as flavors meld.

Delicious Variations

• Vegan: Swap eggs for 2 flax eggs (2 tbsp ground flax + 5 tbsp water) and use plant-based butter.
• Gluten-Free: Use 1:中国1 gluten-free flour blend with 1/2 tsp xanthan gum.
• Chocolate Chip: Fold in 3/4 cup dark chocolate chips.
• Muffins: Yields 12; bake at 350°F for 22-28 minutes.

Frequently Asked Questions

Why use maple syrup? It brings authentic fall flavor and pairs perfectly with bananas for natural sweetness.

My bread sank in the middle – what happened? Likely overmixing or opening the oven too soon. Mix batter minimally and wait until 30 minutes before checking.

Can I skip the nuts? Absolutely – the bread stands tall on its own, but toasted nuts add crunch.

Best maple for this recipe? Pure Grade A Dark or Amber for bold flavor; avoid “pancake syrup.”

Perfect Pairings

Serve warm slices with the cinnamon spice butter melting in. Enjoy with coffee for breakfast, afternoon tea, or topped with yogurt for dessert. Pairs beautifully with chai or hot cider. Try toasting leftover slices for French toast.

Make this Maple Banana Bread today and fill your home with irresistible aroma. Share your results in the comments – what variation will you try first?

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