Go Back
A moist, golden-brown loaf of Maple Banana Bread is sliced on a wooden cutting board, ready to be served.

Maple Banana Bread

This moist and tender Maple Banana Bread features the comforting sweetness of ripe bananas perfectly complemented by the rich, warm notes of pure maple syrup. It's an easy-to-make treat, ideal for breakfast, a coffee break, or a delightful dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 3 medium ripe bananas mashed (about 1.5 cups)
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/4 cup pure maple syrup
  • 1 large egg room temperature, lightly beaten
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon optional
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the long sides for easy removal.
Combine Wet Ingredients
  1. In a large mixing bowl, thoroughly mash the ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remaining. It should be about 1.5 cups of mashed banana.
  2. Add the melted butter, granulated sugar, pure maple syrup, lightly beaten egg, and vanilla extract to the mashed bananas. Whisk everything together until well combined and smooth.
Combine Dry Ingredients
  1. In a separate medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using) until evenly distributed.
Mix and Bake
  1. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula or wooden spoon just until no streaks of flour remain. Be careful not to overmix, as this can lead to a tough banana bread.
  2. If using, gently fold in the chopped walnuts or pecans.
  3. Pour the batter evenly into the prepared loaf pan. You can sprinkle a little extra sugar or chopped nuts on top for a nice crust, if desired.
  4. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 15-20 minutes of baking.
Cooling Instructions
  1. Remove the loaf pan from the oven and let it cool in the pan on a wire rack for 10-15 minutes.
  2. Carefully remove the banana bread from the pan and continue cooling completely on the wire rack before slicing and serving. This allows the bread to set and prevents it from crumbling.

Notes

For the best flavor and texture, use very ripe bananas (with plenty of brown spots on the peel). Store leftover Maple Banana Bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months; wrap individual slices or the whole loaf in plastic wrap, then foil.