Maple Banana Bread

There’s something about the scent of maple and warm bananas drifting from the oven that instantly softens the edges of a long day.

This maple banana bread is a cozy, loaf-pan dessert that doubles as an anytime snack, with a burnished golden crust, tender crumb, and ribbons of maple sweetness in every bite.

It comes together quickly—about 15 minutes to mix, then the oven does the rest—making it ideal for busy weeknights, beginner bakers, and anyone with a persistent sweet tooth.

I still remember a rainy Tuesday when this loaf saved the afternoon: overripe bananas on the counter, a friend dropping by unexpectedly, and nothing “special” in the house.

An hour later, we were slicing into warm banana bread, sipping tea, and forgetting the gloom outside.

This recipe shines for Sunday brunches, last-minute get-togethers, lunchbox treats, or late-night cravings.

Ready to bring this loaf to life?

Why You’ll Love It

• Delivers deep maple-banana flavor with a soft, moist crumb
• Stays tender for days, and tastes even better the next day
• Uses simple pantry ingredients and one loaf pan—easy cleanup
• Bakes up beautifully for brunch, snacks, or effortless dessert
• Freezes well, so you can save extra slices for later

Ingredients

• 3 medium bananas, mashed — very ripe with brown spots for best sweetness
• 120 ml pure maple syrup — use real maple, not pancake syrup
• 100 g granulated sugar — regular white sugar works well
• 80 ml vegetable oil — neutral-flavored, like canola or sunflower
• 2 large eggs, room temperature — leave out 30 minutes before baking
• 5 ml vanilla extract — pure vanilla for better flavor
• 190 g all-purpose flour — spoon and level for accurate measure
• 5 g baking soda — check it’s fresh for proper rise
• 3 g baking powder — aluminum-free if you prefer
• 3 g fine salt — fine grain blends more evenly
• 3 g ground cinnamon (optional) — adds warm spice depth
• 60 ml milk, any type — dairy or unsweetened non-dairy both work
• 60 g chopped walnuts (optional) — toast lightly for extra flavor
• 30 ml pure maple syrup, for brushing (optional) — gives a glossy, flavorful top

Step-by-Step Method

Preheat the Oven and Prep the Pan

Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan with butter or oil, or line it with parchment paper for easy removal. Press the parchment into the corners so it lies flat. Set the pan aside while you mix the batter, guaranteeing the oven reaches full temperature before baking.

Mash the Bananas

Place the peeled ripe bananas in a mixing bowl. Use a fork or potato masher to mash them until mostly smooth, leaving a few small lumps for texture.

Aim for a thick, pourable consistency. Properly mashed bananas distribute sweetness and moisture evenly throughout the loaf for a tender crumb.

Whisk the Wet Ingredients

Add the maple syrup, granulated sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until the mixture is smooth and well combined.

Guarantee the eggs are fully incorporated and the sugar begins to dissolve. This step creates a cohesive base that helps the bread bake evenly and rise properly.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if using. Break up any clumps of flour or leavening as you whisk.

Evenly distributing these ingredients prevents pockets of baking soda or salt and guarantees the bread rises consistently with a uniform texture.

Gently Mix Wet and Dry Mixtures

Pour the dry ingredients into the bowl with the wet mixture. Use a wooden spoon to gently stir just until you no longer see dry streaks of flour.

Avoid vigorous mixing to prevent overdeveloping gluten. A few small lumps in the batter are fine. This keeps the banana bread tender and soft rather than dense.

Stir in the Milk and Fold in Walnuts

Add the milk to the batter and stir until it becomes smooth and cohesive. Scrape down the sides of the bowl with a rubber spatula to incorporate everything.

Fold in the chopped walnuts, if using, with gentle motions. Distribute them evenly without overmixing. This step adds richness and texture to each slice.

Fill the Pan and Smooth the Top

Pour the batter into the prepared loaf pan, using a rubber spatula to scrape the bowl clean. Spread the batter evenly and smooth the surface so it bakes uniformly.

Gently tap the pan on the counter once or twice to release any large air bubbles. This helps achieve an even rise in the oven.

Bake Until Cooked Through

Place the pan on the center rack of the preheated oven. Bake for 50 to 55 minutes.

Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, tent the loaf loosely with foil during the last 10 to 15 minutes.

Cool Briefly in the Pan

Transfer the baked loaf in its pan to a cooling rack. Let it rest in the pan for about 10 minutes.

This short cooling time allows the structure to set, making it easier to remove without breaking. The bread continues to cook slightly from residual heat, finishing the interior gently.

Brush with Maple and Finish Cooling

If desired, brush the warm top of the loaf with additional maple syrup for shine and extra flavor. Carefully remove the bread from the pan and place it directly on the cooling rack.

Allow it to cool for at least 5 more minutes before slicing. Cooler slices hold together better and crumble less when cut.

Ingredient Swaps

• Use melted butter or coconut oil instead of vegetable oil; brown sugar or coconut sugar can replace granulated sugar.
• Swap milk with any plant-based milk for a dairy-free loaf, and replace eggs with flax “eggs” (1 tbsp ground flax + 3 tbsp water per egg) for a vegan version.
• Pecans, almonds, or chocolate chips can stand in for walnuts, and honey or brown sugar syrup can be used if pure maple syrup is hard to find (flavor will differ slightly).

You Must Know

– Make-Ahead – For next-day serving, cool fully, wrap tightly, and keep at room temp up to 24 hours; rewarm slices in a 150°C oven for 8–10 minutes to revive moisture and aroma without drying the crumb.

Serving Tips

• Serve warm slices with a pat of salted butter or a drizzle of maple syrup.
• Pair with vanilla ice cream and a sprinkle of chopped walnuts for dessert.
• Toast leftover slices and spread with cream cheese or nut butter for breakfast.
• Plate with fresh berries and a dusting of powdered sugar for a brunch-ready look.
• Cut into cubes for a fruit-and-cheese platter or sweet snack board.

Storage & Make-Ahead

Maple banana bread keeps in the fridge for 4–5 days, tightly wrapped or in an airtight container.

It’s great for making ahead: the flavor improves by the next day.

For longer storage, freeze whole or sliced, well-wrapped, for up to 3 months.

Thaw at room temperature before serving.

Reheating

Reheat slices gently: in the microwave at 50% power for 15–25 seconds.

In a 150°C oven wrapped in foil for 8–10 minutes.

Or on a covered stovetop skillet over low heat.

Maple-Syrup Brunch Traditions

Once that warm slice of banana bread comes out of the oven or reheats to soft perfection, I picture it at the center of a slow, maple-scented brunch table: sunlight on the plates, steam curling from mugs of coffee, and a small pitcher of amber syrup catching the light.

I set out softened butter, a knife resting in its own little pool of gold, and invite you to drizzle more maple over the tender crumb until it glistens.

I love how the syrup threads down the sides, soaking into every banana-sweet pocket.

Around it, I’ll scatter berries, a bowl of yogurt, maybe crisp bacon—salty, smoky, perfect with maple.

It’s simple, but it feels like a small, homemade celebration.

Final Thoughts

Give this Maple Banana Bread a try and see how the maple sweetness and banana flavor come together in every slice.

Feel free to tweak it with your favorite nuts, chocolate chips, or spices to make it your own.

Frequently Asked Questions

How Can I Adapt This Maple Banana Bread for High-Altitude Baking?

I’d lower baking soda slightly, add 1–2 tablespoons extra flour, and bake hotter, around 185°C. Watch the loaf rise like dawn over mountains, its maple aroma wrapping your kitchen in soft, golden sweetness.

Is This Maple Banana Bread Suitable for People With Diabetes?

It’s not ideal for diabetes as written; the sugar and maple syrup create a sweet, fragrant loaf. I’d tell you to consult your doctor and use sugar substitutes, whole grains, and portion control.

Can I Turn This Loaf Batter Into Muffins or Mini Loaves?

Yes, you can. I’d pour the thick, speckled batter into greased muffin tins or mini pans, bake at the same temperature, then start checking doneness around 18–25 minutes, inhaling that warm maple‑banana aroma.

What Drink Pairings Complement Maple Banana Bread for Afternoon Tea?

I’d pour you milky Earl Grey or spiced chai; their warmth wraps the maple’s sweetness. I’d also brew nutty oolong, cinnamon rooibos, or a splashy cold brew, its bitter edge sharpening every buttery, banana-soft bite.

How Do I Package Maple Banana Bread Attractively for Gifting?

I wrap the cooled loaf in parchment, tie it with twine, then nestle it in a kraft box with tissue. I add a handwritten tag—warm crumbs, maple sweetness, and your name curling in ink.