Take your banana bread to new heights with the sweetness of maple syrup. This maple banana bread gives the classic favorite a fall twist with a maple glaze and crunchy nut topping.
To say I love banana bread is a bit of an understatement. I have 5 different banana bread recipes already on the blog, including the classic, as well as banana Nutella cake, banana cookies, tarts, muffins, cakes, scones and pancakes.
Bananas are nature’s best sweetener… or so I thought until I paired it with another natural sweetener, maple syrup. If you’re looking for a banana bread recipe with maple syrup, look no further. I use maple syrup two ways in this banana bread recipe, both in the filling and drizzled on top after baking for extra maple flavor.
This maple banana bread has a nutty, maple glazed crunch topping that is my favorite part in this recipe. The sweet crunch pairs perfectly with the tender, moist texture of the banana bread. With fall creeping up on us, a loaf of maple glazed banana bread will help you say farewell to summer and not overwhelm you with pumpkin spice season.
How to Make Maple Banana Bread
Banana bread is one of the simplest things to make (no chilling, kneading or rolling pins required) and this banana maple bread recipe sticks to that promise.
To start, prepare your oven and pan and sift together the dry ingredients to use for later. In a mixer, cream together the butter and sugar until light and fluffy. This takes 3-4 minutes and you may need to scrape down the bowl a couple times to make sure everything gets combined. Don’t skip this step, as it adds air to the batter which makes the cake light and fluffy.
Once creamed, add ⅓ cup of maple syrup and beat for another whole minute. Scrape down the sides again, and add in the eggs, one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract.
Turn the mixer on low and slowly add in the dry ingredients. I like to do this in two parts, adding half of the flour mixture, then the yogurt/sour cream, and finally the remaining dry ingredients. Be careful not to overmix the banana bread batter during this step. The last step is to stir in the nuts, saving a few for the topping.
Pour the batter into the pan and top with reserved nuts. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. I cover the pan loosely with aluminum foil after 30 minutes to prevent the cake from browning too quickly.
Preparing the Maple Syrup Glaze
Once the cake is done baking, place it on a wire rack to cool while you prepare the maple syrup glaze. In a small saucepan or in the microwave, warm another ⅓ cup of maple syrup until heated through. Drizzle this slowly over the warm banana bread, letting it soak in completely. If you’re having trouble with this, poke a few holes with a toothpick to help the syrup seep in.
Let it cool completely before eating. The maple glazed banana bread actually tastes even better a day after its made, as the banana bread develops more flavor and moisture.
Some Baking Tips
This maple banana bread recipe is just like your classic banana bread, which means I’ve made it enough times to have picked up a few tips to share with you.
- Use ripe bananas: Make sure your bananas are well-spotted (not black) and brown.
- Use room temperature butter: To get the perfect texture, you need to use softened butter when creaming it with the sugar. I like to set it out a few hours or at least 1-2 hours in advance.
- Don’t overmix your batter: When mixing in the flour and nuts, try to mix as little as possible and stop as soon as the ingredients get combined. This helps keep the banana bread light and fluffy.
- Let it rest overnight: This maple glazed banana bread gets better over time, so if you can resist (I know, it’s hard), let it rest overnight before eating. Trust me, it’s well worth the wait.
Update: I bake with this gorgeous non-toxic loaf pan from Caraway because the cake releases like butter from the perfect non-stick sides. (affiliate link)
Maple Banana Bread
Ingredients
- 1 ¾ cups (245g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick/115g) unsalted butter, softened to room temperature
- ½ cup (100g) brown sugar (or granulated sugar)
- ⅓ cup (80 ml) maple syrup
- 2 large eggs
- 1 ¼ cups mashed bananas (3-4 bananas)
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) plain yogurt or sour cream
- ¾ cup (80g) walnuts or pecans, roughly chopped
- ⅓ cup maple syrup , for the topping
Instructions
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Preheat oven to 350°F/180°C. Grease a 9×5-inch loaf pan.
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In a medium bowl sift together flour, baking soda, and salt. Set it aside.
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Using a mixer fitted with the paddle attachment, beat together butter and sugar until fluffy, 3-4 minutes. Add ⅓ cup maple syrup and beat for one more minute. Scrape down the sides and the bottom of the bowl as needed. On medium speed, beat in the eggs one at a time, beating well after each addition. Add mashed bananas and vanilla extract and beat until well combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add the yogurt or sour cream and beat until combined. Add the other half of the dry ingredients and beat just until combined. Do not overmix – the less you mix, the lighter the bread will be. Mix in the nuts, reserving a few for garnish.
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Pour batter into prepared loaf pan and top with reserved nuts. Bake for 50-60 minutes until a toothpick inserted into the center of the bread comes out clean. If the top is browning too quickly, cover the pan loosely with aluminum foil (I cover mine after 30 minutes to help prevent it). Remove from oven and place the pan on a wire rack.
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Warm the maple syrup in a small saucepan over low heat until heated through (or for a few seconds in the microwave). Drizzle slowly over banana bread while the bread is still warm. If the syrup doesn’t soak in completely, poke a few holes with a toothpick. Allow the bread to cool completely in the pan.
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Store bread at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. Serve at room temperature. The bread can be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.
