Maple Banana Bread: An Incredible Essential Recipe for Everyone
Introduction
Close your eyes and imagine the smell: warm, caramelized maple lifting from a loaf straight out of the oven, mingling with ripe banana and a whisper of cinnamon. The first slice yields a tender crumb that’s moist without being heavy, edges caramelized into a thin, buttery crust. One bite brings bright banana sweetness, rounded by deep maple notes and a satisfying, nutty crunch if you opt for walnuts. It’s comfort in slice form—nostalgic, soothing, and reliably crowd-pleasing.
This maple banana bread is perfect for cozy weekend breakfasts, bringing warmth to holiday mornings, or as a simple, nourishing snack to share at potlucks and coffee dates. It’s quick enough to make between errands, forgiving enough for novice bakers, and versatile enough to dress up for celebrations. If you like recipes that pair well with other homemade comforts, try them together with my gluten-free pancakes for a big, cozy brunch spread: gluten-free pancakes.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 10 minutes
- Servings: 8 slices
- Difficulty Level: Easy — beginner-friendly
Nutrition Highlights
Estimated nutrition per serving (one of 8 slices). These values are estimates calculated from ingredient data in the USDA FoodData Central and cross-checked with general guidance from the Mayo Clinic. Actual values will vary with brand choices and optional add-ins.
- Calories: ~280 kcal
- Total Fat: ~12 g
- Saturated Fat: ~2 g (estimate)
- Carbohydrates: ~42 g
- Sugars: ~19 g
- Dietary Fiber: ~2.2 g
- Protein: ~4 g
- Sodium: varies (recipe contains minimal added salt; baking soda and added salt contribute small amounts)
Notes: The estimate above is for the recipe as written with walnuts included and without chocolate chips. Adding 1/2 cup semisweet chocolate chips adds roughly 50–60 kcal and ~6–8 g sugar per slice; omitting nuts reduces calories and fat modestly. For precise tracking, input your exact ingredient brands into a nutrition calculator or refer to the USDA FoodData Central.
Perfect For…
Why make this maple banana bread? Because it nails several things at once:
- Aroma & comfort: The maple/banana combo creates a museum-worthy warm aroma that evokes home and holidays.
- Simplicity: Few ingredients, one bowl for mixing—great for busy mornings or last-minute guests.
- Crowd-pleasing: Mildly sweet, not cloying; kids love it, adults appreciate the nuanced maple flavor.
- Flexible: Easily made vegetarian, and the recipe adapts to mix-ins (nuts, chocolate, or seeds) for seasonal or dietary preferences.
- Resourceful: A delicious way to use overripe bananas and a smart approach to reduce food waste.
Method & Process
Ingredients
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup pure maple syrup
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Substitutions & optional swaps
- Oil: Use melted coconut oil or light olive oil. For lower fat, replace half the oil with unsweetened applesauce (texture will be slightly different).
- Flour: Substitute gluten-free 1:1 baking flour if needed.
- Egg: Use flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 min) for a vegan option—note texture will be slightly denser.
- Sweetener: For less maple intensity, use 1/3 cup maple syrup + 1/4 cup brown sugar. If using honey, flavor will shift subtly.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving overhang to lift loaf out easily.
- In a large bowl, mash the bananas until mostly smooth with a few small chunks.
- Stir in the maple syrup, vegetable oil, beaten egg, and vanilla extract until combined.
- Add the baking soda, salt, and cinnamon (if using). Mix briefly.
- Fold in the flour with a rubber spatula just until streaks disappear—do not overmix.
- Gently fold in the chopped walnuts and/or chocolate chips if using.
- Pour batter into the prepared loaf pan and smooth the top. Optionally, sprinkle a few extra chopped nuts or chocolate chips on top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Cool in the pan for 10–15 minutes, then lift out using the parchment overhang and cool completely on a rack before slicing.
Practical tips
- Avoid overmixing: Overworked batter creates a tough loaf. Mix only until combined.
- Bananas: Very ripe bananas (lots of brown speckles) give the best flavor and sweetness.
- Doneness cues: The center should spring back slightly and the toothpick should have no wet batter.
- Pan size: If using a smaller or larger pan, expect a change in bake time—watch closely.
- Make-ahead: Batter can be chilled for up to 24 hours before baking; extend chill time by 1–2 minutes in the oven.
Best Pairings
- Classic: Slather a slice with room-temperature butter or a smear of cream cheese for richness.
- Warm & cozy: Serve with a steaming mug of coffee, chai, or a maple latte.
- Light & fresh: Pair with plain Greek yogurt and berries for a balanced breakfast.
- Kid-friendly snack: Cut into thin slices for lunchboxes or serve with nut butter.
- Brunch spread: Add alongside other treats—if you’re planning a varied brunch, this pairs beautifully with other easy bites, like these easy no-bake recipes for kids to round out the table.
Keeping it Fresh
- Room temperature: Store in an airtight container or wrapped in plastic wrap for 2–3 days.
- Refrigeration: Keep in an airtight container for up to 5 days; bring to room temperature or warm briefly before serving to restore softness.
- Freezer: Wrap slices individually in plastic and place in a sealed freezer bag or container for up to 3 months. Thaw at room temperature or heat briefly in the oven/toaster oven.
Insider Secrets
- Texture balance: The combo of oil and mashed banana keeps the crumb tender and moist—avoid swapping all the oil for applesauce unless you accept a denser texture.
- Maple flavor: Use pure maple syrup (not pancake syrup) for authentic flavor—it’s the central aromatic note.
- Nuts: Toast walnuts lightly for a deeper, toasted flavor and crunch.
- Even rising: Let the baking soda be evenly mixed with the wet ingredients before adding flour to ensure consistent lift.
- Slice technique: Use a serrated knife and let the loaf cool fully for clean slices; for warm slices, refrigerate a bit (10–15 minutes) before cutting.
Creative Twists
- Maple Tahini Swirl: Replace half the oil with tahini and swirl 2–3 tablespoons of tahini mixed with a touch of maple into the batter before baking for a nutty, complex flavor. (If you enjoy tahini-maple pairings, see inspirations like Maple Tahini Swirl Banana Bread on recipe blogs.)
- Vegan & Chia Boost: Make it vegan by substituting the egg with a flax or chia egg and using coconut oil. Add 2 tablespoons of chia seeds for extra texture and omega-3s.
- Cardamom-Orange: Add 1/2 teaspoon ground cardamom and the zest of one orange to the batter for a bright, spiced variation great for holiday mornings.
- Chocolate-Walnut Decadence: Use 1/2 cup bittersweet chocolate chips and 1/2 cup toasted walnuts for a richer dessert-style loaf.
- Gluten-Free & Seeded: Swap in a certified 1:1 gluten-free flour blend and add a 1/4 cup pumpkin seeds on top for crunch.
All Your Questions Answered
Q: Can I make this recipe gluten-free?
A: Yes—use a 1:1 gluten-free all-purpose blend and ensure baking powder/soda are gluten-free. Texture may be slightly different but still delicious.
Q: My loaf was gummy in the middle—what went wrong?
A: Likely underbaking or too much moisture. Test with a toothpick; if it has wet batter, bake longer. Avoid extra-large bananas that add too much liquid and don’t overfill the pan.
Q: How can I reduce sugar without losing flavor?
A: Reduce maple syrup to 1/3 cup and add 1–2 tablespoons of brown sugar or a mashed, very ripe banana to maintain sweetness. Keep in mind texture and moisture will shift.
Q: Can I make mini loaves or muffins?
A: Yes—bake in mini loaf pans or muffin tins. Reduce bake time to about 18–25 minutes for muffins and about 30–40 minutes for mini loaves; check doneness frequently.
Q: What’s the best way to toast nuts for topping?
A: Spread nuts on a baking sheet and toast at 350°F (175°C) for 6–8 minutes, stirring once, until fragrant and lightly browned. Cool before adding to the batter.
Conclusion
If you’re looking for a dependable, comforting loaf that balances sweet maple and ripe banana with a tender, moist crumb, this maple banana bread is the one to bake again and again. It’s adaptable, forgiving, and perfect for sharing—so try it, label your jar, and tell a friend. For a maple-focused twist that riffs on this loaf, see the Maple Tahini Swirl Banana Bread on Eden Eats: Maple Tahini Swirl Banana Bread – Eden Eats. If you’re exploring plant-based versions and want inspiration for a fully vegan take with chia, check out this Vegan Chia Seed Maple Banana Bread recipe: Vegan Chia Seed Maple Banana Bread | Orchids + Sweet Tea.
Happy baking—snap a photo, leave a comment with your favorite variation, and join the community of readers who turn simple ingredients into memorable moments.
Print
Maple Banana Bread
- Total Time: 75 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
A comforting maple banana bread that combines warm maple, ripe banana, and optional nutty crunch for a crowd-pleasing treat.
Ingredients
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup pure maple syrup
- 1/4 cup vegetable oil (or melted coconut oil)
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 1/2 cups (180 g) all-purpose flour
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mash the bananas until mostly smooth with a few small chunks.
- Stir in the maple syrup, vegetable oil, beaten egg, and vanilla extract until combined.
- Add the baking soda, salt, and cinnamon (if using). Mix briefly.
- Fold in the flour until just combined—do not overmix.
- Gently fold in walnuts and/or chocolate chips if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10–15 minutes, then lift out using the parchment and cool completely before slicing.
Notes
Use very ripe bananas for the best flavor. Wrap slices individually for freezing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 19g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
