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Maple Banana Bread

Maple banana bread with a warm amber crumb and a deep golden crust, made with mashed ripe bananas and real maple syrup. Baked until a toothpick tests clean, then brushed with extra warm maple syrup for a naturally sweet, cozy finish.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Maple banana bread batter
  • 3 ripe bananas
  • 0.3333333333 cup butter melted
  • 0.5 cup pure maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.5 cup pecans or walnuts chopped
  • 0.0833333333 cup extra maple syrup for brushing

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, so the batter bakes evenly right away.
Mix wet ingredients
  1. Whisk melted butter, maple syrup, egg, and vanilla into the mashed bananas until smooth, with no visible egg streaks.
Add dry ingredients
  1. Fold in flour, baking soda, cinnamon, nutmeg, and salt until just combined, stopping as soon as you don’t see dry flour.
Fold in nuts
  1. Fold in the chopped pecans or walnuts until evenly distributed through the batter.
Bake
  1. Pour the batter into the prepared pan and bake for 60–70 minutes, until the top turns deep golden and a toothpick comes out clean.
Brush and cool
  1. Immediately brush the top with 1–2 tablespoons of warm maple syrup while the loaf is still hot, for an amber sheen.
Unmold
  1. Cool for 15 minutes in the pan before unmolding, so slices hold together.

Notes

For the most maple flavor, use real pure maple syrup and make sure the loaf is still hot when you brush the top. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 3 months. If you want a lighter option, swap half the butter for unsweetened applesauce (the loaf will be a little softer).