Maple Glazed Banana Bread

Maple Glazed Banana Bread: My favorite homemade banana bread recipe all decked out for fall with a drool-worthy maple glaze! Your life just might be changed forever. 🙂

Maple Glazed Banana Bread | A Latte Food Happy fall, everyone!

It’s a beautiful day isn’t it? Summer has been bid farewell (at least in theory since plenty of places are still having summer-esque weather 🙂 ) and all things fall-ish are ready to be worn, tasted, and decorated!

Although fall has just begun, I’ve totally been in a fall state of mind since mid-August. I indulged in these, and bought these, and then decided it was time to make these (sooo good). Aaaand on top of it, I made caramel apple cinnamon rolls.

It’s been a fall-flavored wonderland up in here, complete with autumn decor and pumpkin candles!

Maple Glazed Banana Bread | A Latte Food Maple Glazed Banana Bread | A Latte Food To celebrate this long-awaited day, I decided to make my absolute favorite banana bread.

This bread is the holy grail of banana bread.

The colossus of clout.

The king of all other banana breads.

I’m telling you, this bread’ll make you wanna write home about it.

This is the bread my mom always made when I was little, and I have, hands down, never met a better banana bread!

Aaaand when you pair it with a maple glaze?

Uhhh–yeah, drool-worthy for sure.

Maple Glazed Banana Bread | A Latte Food Maple Glazed Banana Bread | A Latte Food This bread begins with 3-4 bananas medium or large. It is packed with amazing banana flavor and moisture, which in my opinion makes all the difference. The bananas are mashed with brown sugar, cinnamon spice, and vanilla extract.

In another bowl, cream together butter and sugar. Add in eggs and mix. Sift in flour, baking soda, and salt. Mix until combined. Add in mashed bananas and mix until combined.

This recipe can make two smaller loaves or one large loaf. The pictures you see today are from two small loaves (it makes me feel better when I eat more 🙂 ).

Bake the bread for about 40-45 minutes (30 minutes at 350; the last 10-15 minutes at 325) or until a cake tester comes out clean.

When the breads are done, allow them to cool for about 10 minutes before removing them from the pans and sitting them on a cooling rack.

For the glaze, melt butter, maple syrup, vanilla extract, and cinnamon until completely dissolved. Sift in powdered sugar and whisk until fully combined. Allow glaze to cool a bit so that it can thicken up (about 8-10 minutes).

Give the glaze a quick stir and pour over the banana bread. Allow the glaze to harden before cutting into slices.

Maple Glazed Banana Bread | A Latte Food

Yields 12-15 slices

Maple Glazed Banana Bread

20 minPrep Time

40 minCook Time

Save Recipe


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3-4 medium bananas (or 2 large bananas)
  • 2 Tbsp brown sugar
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • Maple Glaze
  • 1/4 cup butter
  • 1/2 cup pure maple syrup
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cinnamon


  1. Preheat the oven to 350. Grease one 9x5 pan or two 8x4 pans.
  2. In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.
  3. In a large bowl, cream butter and sugar together until light and fluffy.
  4. Add in eggs and beat until mixed.
  5. To the wet ingredients, sift in flour, baking soda, and salt.
  6. Stir until just combined.
  7. Pour in mashed bananas, and mix until combined.
  8. Bake at 350 for 35-40 minutes (for two 8x4 pans) or until cake tester comes out clean with just a few moist crumbs stuck to it. If using one 9x5 pan, bake at 350 for 30 minutes; then lower the temp to 325 and bake for 15-20 or until cake tester comes out clean with just a few moist crumbs stuck to it.
  9. Allow to cool for 10 minutes. Move to a wire cooling rack.
  10. Glaze
  11. Melt butter, maple syrup, vanilla extract, and cinnamon over low heat. Once melted together, pull off the heat. Sift in powdered sugar, and whisk until fully combined. Allow to cool for 8-10 minutes so the glaze can thicken.
  12. Once the glaze has thickened, give it a quick stir and pour it over the breads.
  13. Allow the glaze to harden completely before cutting into slices.
  14. Enjoy!


Can be stored in an air tight container at room temperature or in the fridge.


Maple Glazed Banana Bread | A Latte Food

Check out my other banana recipes:

Nutella Swirled Banana Bread

Nutella Swirled Banana Bread | A Latte Food

Healthy Peanut Butter Banana Cookies

Healthy Peanut Butter Banana Cookies | A Latte Food

Healthy Peanut Butter Honey Banana Bread

Peanut Butter Honey Banana Bread

Maple Glazed Banana Bread | A Latte Food


  1. Marissa says:

    Maple donuts are my favorite because of the amazing glaze! I love the idea of pairing that glaze with banana bread! Plus, this bread looks so delicious!

  2. Helena says:

    I followed everything in the recipe but the middle of the bread would just not bake not matter how long I kept it there. It was really mushy but the outside and sides were cooking fine. So I gave up and took it out because I was worried it would turn out dry and I wanted to save a part of the bread at least. Any idea why it happens that way? And how it can be avoided or solved? Thanks!

    • Michelle says:

      Hi, Helena! I am so sorry that you had trouble with this recipe. I’ve never run into that problem with this recipe, but I can offer a couple of suggestions that hopefully will help 🙂

      1. Check your baking soda’s expiration date. If it’s past its date, it won’t activate and the bread won’t rise.
      2. Another problem could be just how soft the butter was. The butter should be soft enough to leave a finger impression when touched, but not liquidy. If the butter was too melty, it could have created too much liquid in the batter, resulting in it not rising.
      3. The last problem could have been the oven’s temperature. A lot of ovens internal temperatures are off, and even if your oven says 350, it could be hotter or cooler, which could affect the bread’s rising ability. I’d place an oven temperature gauge inside of the oven (if you don’t already have one) so you can see what the oven’s actual temperature is.
      4. Lastly, I have always made this bread by lowering the temp to 325 for the last 15 minutes because I feel like it cooks the center thoroughly without burning the edges. But, you can cook the bread at 350 for the whole time. If your oven’s temp is slightly off, the higher temp for the whole time might help.

      I know this a super long response, but I hope it’s helpful to you and solves your problem! 🙂

    • Michelle says:

      Hi, Kim! You know what, I’ve never used frozen bananas so I’m not entirely sure how they would work. I did a little research though, and many people have used frozen bananas by allowing them to thaw and then straining them with a sieve to remove the excess liquid. Since I’ve never tried it, I don’t know how it would work in my recipe, but if you do try it and it works, I’d love to know! 🙂

    • Anne says:

      I made the bread (2) for a large breakfast group. I always use frozen bananas thawed and drain excess liquid. And I did freeze it with the glaze on top but kept extra glaze and warmed it in a microwave and drizzled it on – after cutting and arranging on the plates. All successful – will use this recipe again. Thanks.

  3. DarekS says:

    I made this cake for my brother-in-law’s birthday cake. It made 3 nice size layers that I frosted with white buttercream frosting. It was amazing and got great reviews from all the guests. He’s dairy free, so I used soy cream and a teaspoon of vinegar for the buttermilk. Otherwise, I followed the recipe.

  4. Ben says:

    I have made a lot of banana breads in my life and this is by far the best one I have ever had. It is pretty simple to make and tastes delicious. I would highly recommended making this dish.

  5. Kelly says:

    I was looking through comments because I’m mid-bake and the middle just won’t cook through!! Possibly because I used frozen bananas and there’s just too much moisture 🙁 I turned down the oven after the first half hour as recommended and now I’m scared to turn it back up. So far it doesn’t look burned so I’m gonna leave it longer. It smells sooo good I really want it to turn out! Wish me luck…

    • Michelle says:

      Hi, Kelly! You know, I’ve never tried this recipe with frozen bananas, and you’re right–there may have been too much moisture from them! I’m glad it smells great, but I’m sorry that it’s not setting up! 🙂

  6. Eden says:

    After making your Coffee Cake Banana Bread recipe & getting such rave reviews from my husband & kids, I took a look at your other recipes.I made this one last night (I made it into 18 regular sized muffins. Baked at 350 for 18 minutes) & when I handed one to my husband he gave me my absolute favorite reaction; he took a bite, rolled his eyes back & laughed, then took another bite.
    That is his, “Wow! This is so good it’s ridiculous!” reaction.
    My kids all love them & have gobbled up more half the batch, lol. I am tucking this recipe away in my recipe box.
    Thank you SO much!
    Now I am off to peruse the rest of your recipes. 🙂 😀

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