Description
This Maple Banana Bread is a cozy, easy homemade treat made with ripe bananas and pure maple syrup. It’s tender, moist, full of banana flavor, warmly spiced, and perfect with coffee or tea for breakfast, brunch, or an afternoon snack.
Ingredients
3 very ripe bananas, mashed
1/2 cup pure maple syrup
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped walnuts or pecans, optional
1/2 cup chocolate chips, optional
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
2. Mash the ripe bananas in a large mixing bowl, leaving a few small pieces for extra banana texture.
3. Add the maple syrup, melted butter, eggs, and vanilla extract. Whisk until well combined.
4. Add the flour, baking soda, salt, cinnamon, and nutmeg. Gently fold until just combined. Do not overmix.
5. If using walnuts, pecans, or chocolate chips, gently fold them into the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. If the top browns too quickly, loosely cover the loaf with foil during the final part of baking.
9. Cool in the pan for 10–15 minutes, then transfer to a wire rack using the parchment paper.
10. Allow the banana bread to cool before slicing and serving.
Notes
Use very ripe, heavily spotted bananas for the best banana flavor and natural sweetness.
Use pure maple syrup for the best maple flavor.
Avoid overmixing after adding the flour because it can make the loaf dense.
Measure flour carefully to prevent a dry loaf.
Toast walnuts or pecans before adding them for extra flavor and crunch.
If the top becomes too dark before the center is baked, loosely tent the loaf with foil.
Store cooled banana bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days or freeze for 2–3 months.
Frozen bananas can be used after thawing and draining excess liquid.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch, Dessert, Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 235mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 56mg