Go Back

Maple Banana Bread

Maple banana bread with a warm amber crust and a soft, tender crumb where real maple syrup perfumes every slice. The loaf bakes up golden with chopped pecans throughout and a maple-syrup brushed top.
Print Recipe Pin Recipe
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
  

Banana loaf base
  • 3 ripe bananas Use very ripe bananas with plenty of brown spots so the loaf stays naturally sweet.
  • 0.3333333333 cup butter Melted; helps create a tender crumb.
  • 0.5 cup pure maple syrup Use real maple syrup for the signature warm amber flavor.
  • 1 large egg Room temperature mixes more evenly.
  • 1 tsp vanilla extract Adds round sweetness and aroma.
Dry ingredients
  • 1.5 cup all-purpose flour Spoon and level for best texture.
  • 1 tsp baking soda Provides lift for the loaf.
  • 1 tsp cinnamon Warm spice for a cozy banana bread flavor.
  • 0.25 tsp nutmeg Finely ground recommended.
  • 0.25 tsp salt Balances sweetness.
Nut mix and finish
  • 0.5 cup pecans or walnuts, chopped Choose pecans for a classic fall-style crunch, or use walnuts.
  • 1 tbsp extra maple syrup For brushing the hot loaf top; use 1–2 tablespoons as needed.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Set the greased loaf pan aside while you mix the batter.
Mix wet ingredients
  1. Whisk melted butter, maple syrup, egg, and vanilla extract into the mashed bananas until smooth, with no visible streaks.
Combine dry ingredients
  1. Fold in all-purpose flour, baking soda, cinnamon, nutmeg, and salt until just combined, stopping as soon as you don’t see dry flour.
  2. Fold in the chopped pecans or walnuts so they’re evenly distributed through the batter.
Bake
  1. Pour batter into the prepared 9x5 loaf pan and smooth the top.
  2. Bake at 350°F for 60–70 minutes until a deep golden color develops and a toothpick comes out clean.
Finish and cool
  1. Immediately brush the top with 1–2 tablespoons of warm maple syrup while the loaf is still hot.
  2. Cool for 15 minutes in the pan before unmolding.

Notes

Pro tip: use very ripe bananas and keep the brushed maple syrup step immediate—warm liquid soaks into the crust and boosts the amber flavor. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days; warm slices in the microwave for 10–15 seconds. Freeze whole or sliced for up to 3 months (thaw overnight in the fridge). For a lighter option, replace half the butter with an equal amount of unsweetened applesauce for a slightly softer crumb.