This maple glazed banana bread is an updated take on the classic banana bread recipe and is such an easy and moist banana bread.
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.