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Maple banana loaf recipe

Maple banana loaf recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Banana cake

Tastes as yummy and as real as banana loaf but it's as easy as a vanilla sponge! The maple syrup adds special flavour, but you could also use honey or golden syrup.


London, England, UK

19 people made this

IngredientsMakes: 2 small loaves

  • 120g butter
  • 120g sugar
  • 2 eggs
  • 4 tablespoons maple syrup
  • 120g self raising flour
  • 1 medium banana

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Pre heat the oven to 170 C / Gas 3. Grease and flour two small loaf tins.
  2. Cream together the butter and sugar until light and fluffy. Add the eggs and half the maple syrup and beat in. Add the other egg.
  3. Fold in the flour and whisk quickly to get out all the lumps.
  4. In another bowl mash up the banana with the rest of the syrup and then fold into the cake mix. Divide the mixture between the tins.
  5. Place in the oven for 20 to 30 minutes or until a skewer poked in the middle comes out clean.

Tip

Also you can add cinnamon or nutmeg for a spiced cake.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I doubled the recipe since I only had a large loaf tin but I followed the instructions to a tee and the cake turned out perfectly. It was really light and smelt amazing as it was cooking. Towards the end I popped a bit of ton foil over the top to stop it from getting too crispy. I would highly recommend anyone to try this.-22 Sep 2016

Very easy but just as yummy as banana loaf!-09 Apr 2013


Banana, Maple & Tahini Loaf

This week's new recipe is a delicious 'not so sweet' banana, maple, and tahini loaf. The other week I put out a poll to see if you would rather a sweet or not so sweet banana loaf and the not so sweet was the clear winner.

It's sweetened, just a little, with maple syrup and medjool dates and is delicious warm spread with butter, a drizzle of honey or tahini, and a sprinkle of sea salt. Yum!

For this recipe you want to use the ripest bananas you can find, the darker the better.

Hope you enjoy and please let me know if you have any questions.


1. Preheat oven to 350°F In a large bowl, combine dry ingredients, sifting in baking powder and baking soda. Mix well.

2. In a separate bowl, combine mashed banana with maple syrup, soy milk, and vanilla extract. Mix well, then add to dry mixture. Stir through and add canola oil just as mixture starts to come together.

3. Mix until just combined (do not overmix). Pour into a lightly oiled 9"x5" loaf pan and bake for 45-50 minutes, until golden brown and a toothpick inserted in the center comes out clean.


What Makes This Banana Bread Healthy?

  • 100% wholesome ingredients unlike traditional banana bread recipes that call for loads of butter, refined sugar and flour.
  • 100% naturally sweetened with bananas, honey or maple syrup only, which offer trace nutrients which white sugar does not.
  • Moderate amount of sweetener – only 1/3 cup of maple syrup or honey unlike 1 cup called for in regular bread recipes.
  • Moist low calorie banana bread with applesauce, only 2 tbsp of oil and no butter unlike its counterparts calling for a stick of butter.
  • Tried and true recipe: I have tested this recipe over 7 years and over 88 five star reviews from readers mean this recipe just works.

Recipe Summary

  • nonstick cooking spray
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 3 ripe bananas
  • 2 eggs
  • ½ cup vegetable oil
  • ⅓ cup maple syrup
  • ⅓ cup white sugar
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts (Optional)

Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with nonstick spray.

Combine flour, baking soda, cinnamon, salt, and nutmeg in a bowl. Set aside.

Mash bananas until mostly smooth but some chunks remain. Add eggs, oil, maple syrup, sugar, and vanilla extract mix with a wooden spoon. Add flour mixture and walnuts. Mix just until flour is moistened. Pour batter into the prepared pan.

Bake in the preheated oven, rotating pan halfway through, until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool on a wire rack for 10 minutes. Invert bread onto the wire rack to cool completely.


How Many Loaves in One Batch

Wondering how many loaves of banana bread one recipe will yield? It turns out you have options.

If you want to go with the standard quick bread size, this recipe will make two 8 ½-inch-by-4 ½-inch loaves. I also love to make mini loaves, which are perfect for gifts. You should be able to get eight 5 ½-inch-by-3-inch mini loaves.

Or you can mix and match and make one standard loaf and five mini loaves. This is a great option if you want to keep a loaf for yourself and give just a few for gifts. Hey, you put in the work and deserve your own loaf, right? Right.

For baking, the mini loaves take about 40 minutes while the standard loaves take approximately 55 minutes. If you decide to mix and match mini and standard loaves, you can bake the two together. Just pull the mini loaves and let the standard loaf continue to bake.


Maple Sweet Potato Banana Bread

BAKE TIME: 1 hour and 35 minutes

TOTAL TIME: 2 hours and 5 minutes

Sweet Potato (1, medium sized. Peeled and cut into quarters)

Ground Cinnamon (1 tablespoon. Plus an extra 1 teaspoon for topping your loaf with before baking)

Unsalted Butter (1 stick, room temperature. Cut into small cubes)

All Purpose Flour (1 1/2 cups)

Salt (1/4 teaspoon. Plus extra for boiling your water)

Butter Spray (or butter for greasing the pan)

Maple Syrup (2 tablespoons)

Stand Mixer With Paddle Attachment

1. TO PREP YOUR SWEET POTATO. fill your sauce pan with water roughly an inch and a half from the top. Liberally sprinkle salt into your water and cover your saucepan with its lid.

Add your cut sweet potato.

Boil until your sweet potato pieces are extra soft. You should be able to stick a knife of any sort into them with ease and also be able to pull it out without any tension. We are over-boiling your potatoes a little here.

Transfer the boiled potato pieces into your small mixing bowl. Use the backside of a fork to mash them down.

Add your cinnamon, nutmeg, and walnuts into your mashed sweet potato. Use your rubber spatula to fold it all together until you have an even mixture.

2. TO MAKE YOUR BANANA BREAD. preheat your oven to 350°.

In your stand mixer, cream together your butter and sugar—about 2 minutes.

Add your banana chunks. Mix them. This won’t look smooth and even, it will actually look a bit broken. It will continue to look like that until you add your flour. Don’t worry, you’re still on track!

Add your sweet potato mixture and continue to mix.

Add your eggs. Mix them in fully.

Add your flour and baking soda and mix them in fully. Now, your mixture should look smooth and even.

Grease your loaf pan with your butter spray.

Pour your batter into your loaf pan.

Sprinkle your remaining 1 teaspoon of cinnamon evenly over your loaf.

Bake until you can stick a toothpick into the center of the loaf and only crumbs (no uncooked batter) come out on it—about 1 hour and 35 minutes.

Take your loaf out of the oven. While still in the loaf pan, use your silicone brush to evenly coat the top of your loaf with maple syrup.

Let your banana bread cool in its pan until it's room temperature—about 30 minutes.

Transfer it from your loaf pan to your cutting board, slice it, and eat at least one slice asap! Happy eating!


  • 3 medium bananas, peeled and mashed (about 1 1/2 cups mashed)
  • 2 large eggs
  • 1/2 cup maple preferably grade B
  • 1/2 cup canola oil
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat pastry flour or all-purpose
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg fresh ground
  1. Preheat oven to 350F. Butter and flour a large loaf pan. Set aside.
  2. Make sure the bananas are thoroughly mashed with a fork, and then beat with an electric mixer until completely smooth. Add eggs, oil, maple syrup, sour cream and vanilla. Whip until just fully incorporated.
  3. Measure the flour and mix the baking soda, salt and cinnamon into the flour. Add the flour mixture to the banana mixture and mix until just combined. Do not overwork the batter.
  4. Pour the batter into the prepared pan. Bake for 40 to 45 minutes, until the tops are domed and completely set. They should spring back when pressed lightly with a finger (not sink in and dent). You can also test with a toothpick, which should come out clean or with a few tiny cooked pieces of bread attached.
  5. Allow the bread to cool for at least 15 minutes in the pan before turning it out onto a cooling rack. Cool completely before cutting, at least 1 hour. Maple banana bread will keep for a week on the counter or up to 6 months tightly wrapped in the freezer.


Banana Bread with Maple Glaze

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This easy Banana Bread with Maple Glaze is sweet and still full of plant-based goodness. It has been revamped into a delicious, healthy treat.

The maple glaze takes the decadence over the top. You’ll want to serve this to your family and friends. It’s perfect for breakfast, a snack or to serve when you have company.

The walnuts are optional but it’s healthier with the walnuts included. Traditional banana bread is loaded with walnuts, they give a richness and great flavor to this recipe. Not to mention walnuts are incredibly healthy.

Another thing to be mindful of is, to get a better product it is always recommended to use higher quality ingredients like organic cinnamon, high-quality vanilla, real maple syrup (not the sugary brand), and organic bananas.

Something sweet and chocolaty and still full of plant-based goodness. The easy Banana Bread Maple Glaze makes it company-worthy, as well!

Head over to these recipes to enjoy a few more tasty treats:

Another thing to remember is to use real vanilla in all your recipes. This article provides great tips on how to read the labels and decipher the difference between real and fake vanilla extract.

When living a healthy, plant-based lifestyle it’s important to try and avoid artificial ingredients as much as possible.

I’d love to hear your feedback in the comments below for this Banana Bread with Maple Glaze Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!


Maple Walnut Banana Bread

My freezer is overflowing with bananas. I adore the fruit, but only at certain moments in their ripening cycle. For me to eat a banana straight up, it has to be slightly green, when it juuust starts to turn into a beautiful greenish-yellow and the peel is easy to open but still lends a nice cracking sound to the ears. Once the first brown dot appears on the skin, or it starts to smell that particular banana smell, it goes straight into my freezer.

This leaves me with a very short, very precise banana-eating window. And it’s hard to eat a whole bundle of bananas in such short a window.

Now, if I were smart, I’d peel the bananas, chop them up before freezing them, then divide them into ziploc bags all portioned out (for smoothies or banana ice cream). I occasionally do this, when I remember to, but most of the time I just throw the whole thing – peel and all – in the freezer when I’m running out the door.

Thus, I make a butt-ton of banana bread. It’s the most satisfying way to eat old bananas! Just thaw three frozen bananas (still in the peel) on your counter for a couple of hours, and they’re the perfect consistency for banana bread.

Damn, banana bread. Why you gotta be so good? With your slightly sweet, cake-like centre and your crispy, crunchy exterior. Sweet meets savoury meets carby deliciousness. There’s nothing quite like a warm slice of banana bread with a generous smear of butter. SO GOOD!

I have a banana bread recipe that I make on the regular. It yields the perfect loaf every time (no joke) and is really SO easy to make. The best part about my go-to banana bread recipe is that it’s the perfect base for a multitude of additions.

Chocolate chips, walnuts, raisins, shredded coconut, candied orange peel, cranberries… you name it. For this recipe I’ve settled on a classic: maple and walnut.

The maple is very subtle, and just adds to the overall sweetness of the loaf without going overboard.

Some people say that banana bread is more of an autumnal recipe, but I make it year round. Sometimes, it’s even better in the summer months. Crack the windows, get a nice breeze circulating in your house, and make some banana bread. Your house will smell amazing!

And a little secret, banana bread pairs oh so well with a glass of chilled chardonnay.


Watch the video: How To Make Perfect Chocolate Chip Banana Bread Every Time. Delish Insanely Easy (December 2021).