Maple Glazed Banana Bread
This maple glazed banana bread is an updated take on the classic banana bread recipe! This recipe begins with my mom’s banana bread recipe, and ends with a sweet maple glaze that is out of this world delicious!
This Banana Bread with a Maple Glaze is just what the fall season has ordered! It’s a moist recipe packed with banana flavor, and the glaze on top makes this feel ultra decadent.
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’ve indulged in pumpkin donut holes and crumb cake pumpkin bread, and have high hopes of making these maple apple blondies stat.
Aaaand on top of it, I have a few of these caramel apple cinnamon rolls stashed in the freezer.
It’s been a fall-flavored wonderland up in here, complete with autumn decor and pumpkin candles!
To celebrate this long-awaited day, I decided to make my absolute favorite banana bread recipe. Why is it my favorite, you ask?? Oh, let me count the ways… 😉
Reasons Why This Is the Best (and why you’ll love it too):
- The bananas are mashed with brown sugar, cinnamon, and vanilla extract so the bananas have this deep, rich flavor.
- This is a banana bread without sour cream! And yet, it’s an incredibly moist banana bread recipe. I do love sour cream in baked goods, but in banana bread, I often feel like a banana bread with sour cream tends to downplay the banana flavor.
- This maple glaze is like a maple donut glaze. It’s made with pure maple syrup too!
- It is such an easy recipe.
Ingredient List:
- bananas
- brown sugar and granulated sugar
- ground cinnamon
- vanilla extract
- all purpose flour
- unsalted butter
- eggs
- baking soda and salt
- maple syrup
- powdered sugar
See? You probably have all of these ingredients in your pantry already! Easy peasy.
Maple Glazed Banana Bread Recipe Baking Secrets:
- When it comes to baking, I always–always–use unsalted butter. The reason for unsalted butter is because it allows you to control the salt flavor in your baking. Different salted butter brands have different amounts of salt, so you never know how salty it’s going to taste.
- The bananas get mashed with brown sugar, cinnamon, and vanilla extract. Then, the mixture sits for at least 5 minutes. All of the flavors marry together and really enhance the banana flavor. It’s gets this rich and caramel-y flavor.
- Quick breads can be a bit tricky in that the edges always cook faster than the center. Tenting a piece of tin foil over the top of the bread about halfway through the baking process can help keep the edges from getting overdone.
FAQ’S:
How To Freeze Banana Bread:
- Once the bread is baked, let it cool completely (do not glaze the bread). Then, wrap it tightly in saran wrap and place it in an airtight container, then freeze.
- When you’re ready to use it, allow it to thaw in the fridge overnight.
- Make the glaze and top the bread.
How To Store:
- I love banana bread at room temperature and straight out of the fridge.
- You can store the bread in an airtight container on the counter for 2-3 days (maybe longer if your house is relatively cool), or you can store it in the fridge for up to a week (give or take a couple of days).
- You can eat it cold, at room temperature, or warm it up in the microwave.
Maple Glazed Banana Bread Tips & Tricks:
- This recipe uses 3-4 medium or large bananas. If using a medium size, I suggest using 4 bananas. If using a large size, I suggest using 3 bananas. However, using a little more or a little less will not hurt the recipe at all. It’s a very forgiving recipe!
- This makes 2 medium sized banana bread loaves or 1 large banana bread loaf. If using a large bread pan, just note that you will lower the temperature halfway through the baking process.
- I like to line the bottoms of my bread pans with parchment paper. It makes it much easier to get the bread out once it has baked!
- When making the glaze, you need to use a whisk to incorporate the powdered sugar into the liquid mixture, otherwise it will be lumpy.
Maple Glazed Banana Bread
Ingredients
Bread
- 3-4 medium bananas, or 2 large bananas
- 2 Tbsp brown sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Maple Glaze
- 1/4 cup unsalted butter
- 1/2 cup pure maple syrup
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350. Grease one 9x5 pan or two 8x4 pans and line the bottom in parchment paper (it makes it easier to remove the bread after it's baked).
- In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs into the butter mixture, and beat until combined.
- Sift flour, baking soda and salt into the butter mixture. Stir until just combined.
- Pour in mashed bananas, and mix until combined.
- Pour the batter into your bread pan(s).
- 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 the bread to cool for 10 minutes. Remove from the bread pans and move to a wire cooling rack.
Glaze
- Melt butter, maple syrup, vanilla extract, and cinnamon over low heat in a small saucepan. 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 banana bread.
- Allow the glaze to harden completely before cutting into slices.
- Enjoy!
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Here are some other bread recipes you might love:
Photos updated 2020.
Meet Michelle
I’m a self-taught baker who truly believes it’s impossible to be upset when eating dessert. It’s my life’s goal to bake everyone happy!
If I’m not baking, I’m probably reading a good book with a cup a coffee in hand.
Welcome! I’m glad you’re here!
This bread is drool-worthy! The pictures are beautiful! Pinned!
Thanks, Hannah! We loved this bread 🙂 Thanks for the pin!
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!
Maple donuts are my favorite too! Thanks so much, Marissa!
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!
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! 🙂
Thanks for the tips! I’ll definitely have to try those and see if it helps! =)
Have you ever used frozen bananas? If so, what adjustments need to be made?
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! 🙂
I just made this and my glaze turned out brown. How did you get yours to be white?
Hi, Jessica! It must just look white in the pictures because my glaze was brown too 🙂
can the banana bread be frozen with the glaze on it?
Hi, Anne! While I think you could freeze it with the glaze, I think for best results the bread should be frozen without the glaze. 🙂
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.
I am so glad! Thanks, Anne! 🙂
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.
I am so glad! Thanks, Darek!
I love finding a recipe for my black freezer bananas! This was really good and had a nice crunchy top when done. Thanks.
Thanks, Ben! 🙂 So happy you liked it!
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.
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…
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! 🙂
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. 🙂 😀
This is probably the best bread I’ve ever had! The glaze is perfect too!
I found your recipe on Pinterest and decided to give it a try, since hubby is Canadian bred on maple sugar! We LOVE this bread. It truly is “the holy grail of banana breads.” It’s in the oven right now in the form of muffins… going to drizzle with glaze and chopped toasted pecans when cooled!
Thank you so much, Martha! ❤️
I loved the recipe, my husband and I are trying to eat a little healthier, so I made a few adjustments, used whole wheat flour and used swerve sugar substitutes and added chopped walnuts and chopped dates. It turned out great.