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. 🙂
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!
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.
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.
- 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
- 1/4 cup butter
- 1/2 cup pure maple syrup
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Preheat the oven to 350. Grease one 9x5 pan or two 8x4 pans.
- In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add in eggs and beat until mixed.
- To the wet ingredients, sift in flour, baking soda, and salt.
- Stir until just combined.
- Pour in mashed bananas, and mix until combined.
- 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.
- Allow to cool for 10 minutes. Move to a wire cooling rack.
- 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.
- Once the glaze has thickened, give it a quick stir and pour it over the breads.
- Allow the glaze to harden completely before cutting into slices.
Can be stored in an air tight container at room temperature or in the fridge.
Check out my other banana recipes: