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I made this with coconut sugar and real maple syrup. The best banana bread I have ever had!
Cathy DeVreeze
This weekend, I made burned bread pudding, soupy chocolate pie, and a bowl of cereal instead of a real dinner.
That’s one major recipe fail. Which has the potential to lead to a major blog fail for the week.
But guess what? I can think of one thing which is virtually fail-proof, and that’s butter, sugar and flour. And by butter, sugar and flour, I mean banana bread.
Hello, Maple Banana Bread. Maybe I’m not a failure after all.
To console myself, I ate three pieces, with butter.
Then I watched my sister’s wedding video.
Banana bread, wedding videos, and short posts on Mondays.
All is right in the world.
Maple Banana Bread
- Total Time: 1 hour
- Yield: 10–15 1x
Description
This maple banana bread is easy to make and makes your whole house smell like a cozy bakery. Perfect with a glass of cold milk, tea, or latte.
Ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup butter, soft
- 2 eggs
- 3–4 large bananas, mashed
- 1 teaspoon maple flavoring
- 1 1/2 cups flour
- 1/2 cup oatmeal
- 1 teaspoon baking soda
Instructions
- Mix all ingredients through maple flavoring.
- Add last three ingredients and mix until just combined.
- Pour into a greased 9×5 pan and bake at 350 for 45-50 minutes. Do not overbake.
Notes
I had better luck baking in a glass pan (rather than a dark nonstick). Also, the outside will get a little bit darker than typical banana bread because of the maple flavoring.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Breakfast
- Cuisine: American
Keywords: maple banana bread, banana bread, maple bread
Monday, you are here too soon.
I didn’t even iron my clothes yet. Grr.
Was feeling the fall vibes today so pulled out some bananas from the freezer and got to work baking this super yummy banana bread.
I love pinch of yum recipes; so many are winners that my whole family adores that I consider these recipes failsafe!
Unfortunately, this recipe turned out flavorless and not good 🙁
Ah well, there’s always an exception to the rule!
I had to use Maple brown sugar oatmeal and tried to put less sugar and brown sugar. The inside was super gooey, but I think I need to let it rest for a little. It’s a little on the sweet side, but I blame the flavored oatmeal. Overall, a good first attempt (ever) at baking banana bread! Super easy.
Just realized I put 1/2 cup flour instead of 1 1/2 cup! Smh. The texture was very soft on the inside – almost like a bread pudding. Makes sense now.
I made this with coconut sugar and real maple syrup. The best banana bread I have ever had!
Hi, I was looking for a banana bread recipe and remembered that I made your lemon olive oil bread and loved it. So I am going to try this recipe. What do you think about substituting coconut oil for the butter?
Hmmm we haven’t tried that before, but think it might work. We’d love to hear how it goes if you give it a try!
Could I leave out the maple flavoring? Is this moist?
You can definitely leave it out!
Fabulous. I used real maple syrup (instead of flavoring), four very ripe bananas and I added toasted walnuts and a handful of mini chocolate chips. I used slightly less sugar. Otherwise I followed your recipe and baked the loaf in metal pan (sprayed with baking PAM) and my bread came out perfect. It was baked through and was moist and, thankfully, was not overly sweet. My neighbors are gourmet cooks and they loved it.
That’s awesome, Mary! Thanks for the comment. 🙂
I am an odd one- I am a mechanic and I enjoy good food – the only way I know to provide good food is to make it myself- I love banana nut bread. Great recipe! But I added 1/4 cup more of each sugar- turned out great!
Lindsay, I made a variation of this banana bread today, substituting about a quarter cup of spiced rum for the maple flavoring, increasing the baking soda a titch and using and 8×8 pan instead of a loaf pan. I had to bake it a little longer, about 25 degree cooler, to get the right combination of cooked middle and not-too-dark edges, but it turned out amazingly well. Thanks for the inspiration! (Next weekend, I plan to try it again, using Maple Crown Royal! Booze inside banana bread… does it get better than that?)
This looks fantastic and sounds absolutely amazing! I need to make this ASAP!
Question…when you say “oatmeal” do you mean quick oats or rolled oats? Thanks so much for your help!
I have to say, I have thoroughly been enjoying your site and even more so after learning that you are a fellow Minnesotan, like myself! 😉 I can’t wait to try MANY of your recipes (and of course will post comments!). Thanks for sharing your awesomeness with all of us!
Take care and God Bless <
Erin G.
Hi Erin! It’s been so long since I made this that I honestly can’t remember. I’m guessing rolled oats because sometimes quick oats are hard to work with in baking… but I’m sorry I can’t say for sure! This was before I knew I needed to write my recipes really carefully! 🙂 Let me know what you try and how it works so I can adjust the recipe. Thanks!
That looks sooooooo yummy! Thanks for sharing!
Just for a tiny tip, you can sub real syrup for 75% of your granulated sugars in any kind of quickbreads like these. (I was luck enought to marry a Vermont Sugarmaker 😉 You then are adding lots of minerals and antioxidants, and removing the fake sugars. Better on the glycemic index too <3
Hello!
I tried this recipe and it smells wonderful! (It is still cooling, so we’ve yet to dive in!)
The only issue that I ran into is that while the outside was done (like “can’t-bare-to-put-it-back-for-a-few-more-minutes-one-more-time” dark), a knife inserted into the middle comes out a bit gooey.
Should I knock the temp down and cook a bit longer? Any suggestions?
Thanks!
Stacie
I left it a tad bit gooey. 🙂 But you could cook it all the way through and then top it with a glaze if the brown outside is too much.
I sliced a piece off the end last night and it was delicious! I’ll try cutting into the middle today. It may have set some as it cooled.
Thanks!
Stacie
Hi there! I found your website through glamour.com & as soon as I saw this recipe, I had to try it! I looked through my pantry right away& I had all of the ingredients, except the maple flavoring, so I substituted it with honey. I also made muffins instead of a loaf, so my husband can take them to go. omg, bliss in form of a muffin! DELICIOUS! Thank you for sharing & I’m glad I found your site. Can’t wait to explore more 🙂
Honey I have too! How much did you use? I was also thinking about using pancake syrup instead of the maple flavoring. What would you think of that and how much?
Great! Glad you liked it!
This bread looks good, will have to try it
What a BEAUTIFUL video!! I cried all the way through it! Thanks so much for sharing it… 🙂
Aw, you’re so sweet. I’ll pass it along to my husband (he was the one who recorded/edited it).
Mmmmm…. Oh how much I love banana bread… Gotta try this soon 🙂
Foodies unit. We all fail and feel better when we are in a group! Love this bread. It just looks fantastic. Come visit us. We have a terrific pumpkin panna cotta recipe to share.
So true! Pumpkin panna cotta sounds delicious!
This banana bread looks incredibly delicious. This is quite photogenic banana bread. Yum. I must make this soon. Thanks for sharing!
It was tasty AND photogenic! 🙂
The banana bread looks gorgeous and so does that wedding video: such a great couple!
I have to agree… they are pretty great!
Haha I love that you put the video on here. 🙂 Gotta get it on the web somewhere because of my lack of having a facebook! The bread looks delicious too. Everything always does. 🙂 – Kristin
It’s too cute not to share! 🙂