Maple Banana Bread Recipe

Introduction

This Maple Banana Bread is a moist and flavorful twist on a classic favorite, enriched with natural sweetness from maple syrup and ripe bananas. It’s perfect for breakfast, snacks, or a cozy afternoon treat.

Ingredients

• 1 3/4 cups (245g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) brown sugar (or granulated sugar)
• 1/3 cup (80 ml) maple syrup
• 2 large eggs
• 1 1/4 cups mashed bananas (3-4 bananas)
• 1 teaspoon vanilla extract
• 1/4 cup (60 ml) plain yogurt or sour cream
• 3/4 cup (80g) walnuts or pecans, roughly chopped
• 1/3 cup maple syrup (for the topping)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and grease a 9×5-inch loaf pan.
2. Step 2: In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
3. Step 3: Using a mixer with a paddle attachment, beat the softened butter and sugar until fluffy, about 3-4 minutes. Add 1/3 cup maple syrup and continue beating for one more minute, scraping down the sides as needed.
4. Step 4: On medium speed, beat in the eggs one at a time, mixing well after each addition. Then beat in the mashed bananas and vanilla extract until combined.
5. Step 5: On low speed, add half of the dry ingredients and beat just until combined. Add the yogurt or sour cream and mix again until incorporated, then add the remaining dry ingredients and mix gently. Be careful not to overmix to keep the bread light.
6. Step 6: Fold in most of the nuts, reserving a few to sprinkle on top.
7. Step 7: Pour the batter into the prepared loaf pan, top with the reserved nuts, and bake for 50-60 minutes. If the top browns too quickly, cover loosely with foil after 30 minutes. A toothpick inserted in the center should come out clean when done.
8. Step 8: Warm the remaining 1/3 cup maple syrup in a small saucepan or microwave. While the bread is still warm, drizzle the syrup slowly over the top. If it doesn’t soak in completely, poke a few holes with a toothpick to help it absorb.
9. Step 9: Allow the bread to cool completely in the pan before slicing and serving.

Tips & Variations

• You can substitute walnuts with pecans or leave out the nuts entirely for a smoother texture.
• For extra moisture, try adding 1/4 cup applesauce in place of some butter.
• If you prefer, replace maple syrup with honey, but note the flavor will be different.
• Use very ripe bananas for the best natural sweetness and moisture.

Storage

Store the bread at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days. Reheat slices gently in the microwave or toaster oven before serving. You can freeze the bread for up to 2 months; thaw it covered on the counter or overnight in the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for this recipe?

Yes, a 1:1 gluten-free baking flour blend can be used. The texture may vary slightly, but it should still be delicious.

How do I know when the banana bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If it has wet batter on it, bake a few minutes longer and check again.

Maple Banana Bread Recipe

Print Recipe

★★★★★

4.9 from 325 reviews

This Maple Banana Bread is a moist and flavorful twist on the classic banana bread, enhanced with the natural sweetness of maple syrup and a crunchy nut topping. Made with ripe bananas, warm spices, and a touch of yogurt for extra moisture, it’s perfect for breakfast, snacks, or dessert.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 1 3/4 cups (245g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) brown sugar (or granulated sugar)
• 1/3 cup (80 ml) maple syrup
• 2 large eggs
• 1 1/4 cups mashed bananas (3–4 ripe bananas)
• 1 teaspoon vanilla extract
• 1/4 cup (60 ml) plain yogurt or sour cream

Nuts and Topping

• 3/4 cup (80g) walnuts or pecans, roughly chopped
• 1/3 cup maple syrup (for the topping)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Grease a 9×5-inch loaf pan with butter or non-stick spray to ensure the bread doesn’t stick.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside to incorporate into the batter later.
3. Cream Butter and Sugar: Using a mixer with a paddle attachment, beat the softened butter and brown sugar until fluffy and light, about 3-4 minutes. Add 1/3 cup maple syrup and continue beating for another minute, scraping down the bowl as needed.
4. Add Eggs and Bananas: On medium speed, add eggs one at a time, beating well after each addition. Then mix in the mashed bananas and vanilla extract until fully combined.
5. Combine Ingredients: With the mixer on low speed, add half of the dry ingredients to the wet mixture and beat just until combined to avoid overmixing. Add the yogurt or sour cream and mix gently until incorporated. Add the remaining dry ingredients and beat just until the batter is smooth.
6. Add Nuts: Fold in most of the chopped walnuts or pecans, reserving a few to sprinkle on top.
7. Bake the Bread: Pour the batter into the prepared loaf pan and top with the reserved nuts. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. If the top browns too fast, loosely cover the pan with aluminum foil after 30 minutes.
8. Prepare Maple Syrup Topping: While the bread is baking, warm the remaining 1/3 cup maple syrup over low heat on the stove or briefly in the microwave until warm.
9. Glaze the Bread: Once out of the oven, place the pan on a wire rack. Drizzle the warm maple syrup slowly over the bread while it is still warm. If the syrup doesn’t soak in, poke holes gently with a toothpick to help absorption.
10. Cool and Store: Allow the banana bread to cool completely in the pan. Store at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. The bread can be frozen up to 2 months; thaw covered at room temperature or overnight in the fridge.

Notes

• Do not overmix the batter to maintain a light and tender crumb.
• If the bread’s top browns too quickly during baking, covering with foil helps prevent burning.
• Use very ripe bananas for the best sweetness and flavor.
• You can substitute walnuts with pecans or your preferred nuts.
• The maple syrup glaze adds extra moisture and a rich flavor; don’t skip it!
• For a dairy-free version, substitute yogurt with a plant-based alternative and use vegan butter.

Keywords: maple banana bread, banana bread recipe, maple syrup banana bread, homemade banana bread, nutty banana bread