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.
- brown sugar and granulated sugar
- ground cinnamon
- vanilla extract
- all purpose flour
- unsalted butter
- 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.
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.
This maple glazed banana bread is an updated take on the classic banana bread recipe and is such an easy and moist banana 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
- 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
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.
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.
Can be stored in an air tight container at room temperature or in the fridge.
Here are some other bread recipes you might love:
Photos updated 2020.