Maple Glazed Banana Bread

There’s something utterly comforting about the scent of warm banana bread drifting through the kitchen — a sweet, caramelized aroma with a whisper of cinnamon that wraps itself around you like a cozy blanket. When you slice into this maple glazed banana bread, the crumb is tender and moist, flecked with banana sweetness; the maple glaze adds a glossy, silky finish with a gentle maple kiss that balances the loaf’s buttery richness. It’s the kind of bake that makes your morning coffee feel like a celebration and your afternoon slump instantly happier.

If you love banana bread with an elegant finish, you might also enjoy a caramel-forward version — see this delicious banana bread with caramel swirl for a different, decadent twist.

This recipe is perfect for slow weekend breakfasts, brunch gatherings, hostess gifts, or an easy dessert for holiday tables. It’s also forgiving enough for busy weeknights when you want a quick sweet treat: mash the bananas, mix, bake, and you’ll have warm slices in under an hour.

At a Glance

Prep Time: 15 minutes
Cook Time: 30–40 minutes (depending on pan and oven)
Total Time: 50–55 minutes
Servings: 10 slices (one 9×5-inch loaf)
Difficulty Level: Easy — great for beginner bakers

Nutrition Highlights

Estimated nutrition per serving (1 slice, recipe yields 10):

Calories: ~370 kcal
Protein: ~4–5 g
Carbohydrates: ~66–68 g
- Dietary Fiber: ~1.5–2 g
- Sugars (total): ~45 g (approx. 40 g added sugars)
Fat: ~9–10 g
Saturated Fat: ~5 g
Sodium: ~200–230 mg

Notes on these numbers:

These are approximate values calculated from standard ingredient nutritional profiles (USDA FoodData Central values) and rounded for easier reading. Individual results will vary based on exact ingredient brands and portion sizes. For general dietary guidance, sources such as the USDA FoodData Central and guidance from clinical resources (Mayo Clinic) were used to estimate macronutrient breakdowns.

Why You’ll Love It

Irresistible aroma and balance: Ripe bananas lend deep natural sweetness and moisture, while the maple glaze brightens each bite with a refined, aromatic sweetness.
Memory-making: The loaf is nostalgic — perfect for family mornings or to share with neighbors.
Ease and speed: Minimal prep, simple mixing method, and one-pan baking make this a low-effort, high-reward recipe.
Versatile: Serve it simply sliced, or dress it up with butter or whipped cream; it works as breakfast, snack, or dessert.

Step-by-Step Instructions

Ingredients:

3–4 medium ripe bananas
2 Tbsp brown sugar
1 1/2 tsp vanilla extract (divided: 1 tsp in batter, 1/2 tsp in glaze)
1/2 tsp ground cinnamon (plus 1/4 tsp for glaze)
1/2 cup unsalted butter (softened) — 113 g
1 cup granulated sugar — 200 g
2 large eggs
2 cups all-purpose flour — 240 g
1 tsp baking soda
1/4 tsp salt
For the glaze: 1/4 cup pure maple syrup, 1/4 tsp ground cinnamon, 1/2 tsp vanilla extract, 1 cup powdered sugar

Optional ingredients and substitutions:

Swap unsalted butter for 1/2 cup coconut oil (slightly different texture and flavor).
Use 1 cup whole wheat pastry flour for a nuttier flavor (texture slightly denser).
Replace granulated sugar with 3/4 cup coconut sugar for a deeper, caramel-like sweetness (may darken loaf).
For a lighter glaze, reduce powdered sugar to 3/4 cup and increase maple syrup by a tablespoon.
To make it nutty, fold in 1/2 cup chopped walnuts or pecans.

Directions:

Preheat the oven to 350°F (175°C). Grease one 9×5-inch loaf pan or line with parchment paper; you can also use two 8×4-inch pans (baking time may be slightly shorter).
In a medium bowl, mash the bananas until mostly smooth. Stir in the 2 Tbsp brown sugar, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon. Set aside.
In a large mixing bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy (about 2–3 minutes with a hand mixer). Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the 2 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt.
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix — stop when you no longer see streaks of flour.
Gently fold the mashed banana mixture into the batter until evenly distributed. Scrape the bowl to ensure an even mix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
Bake for 30–40 minutes (for a 9×5 loaf) or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If using two 8×4 pans, start checking at 25 minutes. Rotate the pan halfway through baking for even browning.
Remove from oven and allow to cool in the pan for 10 minutes, then transfer the loaf to a wire rack. Let cool for another 10–15 minutes before glazing.
Prepare the glaze by whisking together 1 cup powdered sugar, 1/4 cup pure maple syrup, 1/2 tsp vanilla extract, and 1/4 tsp ground cinnamon until smooth. If the glaze is too thick, add a teaspoon of milk or warm water until desired consistency is reached. Drizzle over the slightly cooled loaf and allow the glaze to set before slicing.

Practical tips:

Avoid overmixing the batter — overworked gluten gives a tough loaf. Fold gently.
Use very ripe bananas (spotty or mostly brown) for the best banana flavor and natural sweetness.
If the top is browning too quickly, tent loosely with foil for the last 10–15 minutes of baking.
Check doneness with a toothpick inserted into the center; a few moist crumbs are preferable to wet batter.
Cool slightly before glazing so maple sauce doesn’t completely absorb into the loaf.

Best Pairings

Classic morning: Serve warm with a pat of unsalted butter and a cup of black coffee or a milky latte.
Brunch spread: Pair with Greek yogurt, fresh berries, and a frothed cappuccino.
Dessert: Add a scoop of vanilla ice cream and a sprinkle of toasted pecans.
Snack pack: Slice and pack with a small container of nut butter for an on-the-go pick-me-up.

Shelf Life & Storage

Room temperature: Store tightly wrapped at room temperature for 2–3 days (keep in an airtight container to prevent drying).
Refrigeration: Refrigerate up to 5–7 days; bring to room temperature or lightly warm slices before serving to restore softness.
Freezer: Freeze slices or whole loaf wrapped tightly in plastic and foil for up to 3 months. Thaw overnight in the refrigerator or at room temperature, then warm briefly before serving for best texture.

Insider Secrets

Texture key: The ratio of banana to flour is what keeps this loaf moist — don’t shy away from using all 3–4 ripe bananas.
Butter temperature: Softened (not melted) butter aerates better when creamed with sugar, creating a lighter crumb.
Flavor layering: Brown sugar in the banana mix adds a molasses note that complements maple; the little cinnamon boost deepens the flavor without overpowering the banana.
Glaze timing: Glaze when the loaf is warm but not hot — warm enough to accept the glaze, cool enough that the glaze won’t sink in entirely.
Pan choice: A 9×5 loaf pan gives a taller loaf; two 8×4 pans are useful for gifting and bake faster, so watch the time.

Creative Twists

Vegan version: Replace butter with coconut oil (1:1), use 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water, chilled) instead of eggs, and swap powdered sugar for a vegan-friendly variety. Add a tablespoon of non-dairy milk if batter seems too dense.
Maple-walnut: Fold in 3/4 cup toasted chopped walnuts and sprinkle more on top before glazing for crunch.
Chocolate banana: Fold in 1 cup dark chocolate chips and reduce granulated sugar to 3/4 cup for balanced sweetness.
Spiced harvest loaf: Increase cinnamon to 1 tsp and add 1/4 tsp ground nutmeg and 1/8 tsp ground cloves for a cozy fall version.

Recipe Q&A

Q: Can I use frozen bananas?
A: Yes — thaw and drain any excess liquid, then mash and measure as instructed. Using very ripe fresh bananas is easiest, but frozen works great too.

Q: My loaf is dense — what went wrong?
A: Possible causes: overmixing (develops gluten), too much banana liquid, or your baking soda may be expired (reduces rise). Measure carefully and mix only until combined.

Q: Can I reduce sugar for a less-sweet loaf?
A: You can reduce granulated sugar to 3/4 cup and powdered sugar in the glaze to 3/4 cup, but expect a less glossy glaze and slightly different texture.

Q: How do I keep the loaf from sticking to the pan?
A: Line the pan with parchment that overhangs the sides for easy removal; grease lightly before adding parchment for best release.

Q: Can I add mix-ins like nuts or chocolate?
A: Absolutely — fold in up to 1 cup of nuts, chocolate chips, or dried fruit. Toast nuts first for more flavor.

Conclusion

This maple glazed banana bread is a reliable showstopper: simple to make, warmly nostalgic, and elegantly finished with a maple glaze that elevates a classic. Try the loaf as a weekend treat, bring it to your next brunch, or package slices as a thoughtful homemade gift — and if you like exploring variations, you might enjoy another take on maple banana treats from this Maple Glazed Banana Bread recipe or the creative twists shown at Maple Glazed Banana Bread | Bunsen Burner Bakery.

If you try this recipe, I’d love to hear how you served it — leave a comment, share a photo, or join the community to swap tips and variations. And if you enjoyed the caramel-style idea, don’t miss this more technical ultimate caramel swirl guide for an adventurous follow-up.