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Maple Banana Bread

Maple banana bread with an amber crumb, golden crust, and toasted pecans throughout. Real maple syrup deeply perfumes every slice, with a warm spiced profile and tender texture.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Banana base
  • 3 ripe bananas Mashed until smooth.
  • 0.3333 cup butter Melted.
  • 0.5 cup pure maple syrup Plus extra for brushing.
  • 1 large egg Beaten.
  • 1 tsp vanilla extract
Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
Add-ins
  • 0.5 cup pecans or walnuts, chopped Chop into small pieces.
  • 1 tbsp Extra maple syrup for brushing Use warm maple syrup to brush the top while hot.

Equipment

  • 1 sheet pan

Method
 

Prep the loaf pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan. Look for the pan to be fully coated so the loaf releases cleanly.
Mix the batter
  1. Whisk the melted butter, maple syrup, egg, and vanilla into the mashed bananas until smooth. The mixture should look glossy and evenly combined.
  2. Fold in the flour, baking soda, cinnamon, nutmeg, and salt until just combined. Stop mixing when no dry streaks remain.
  3. Fold in the chopped pecans or walnuts. You should see nuts evenly distributed through the batter.
Bake and glaze
  1. Pour the batter into the prepared pan. Tap the pan lightly so the top levels out.
  2. Bake at 350°F for 60–70 minutes until a deep golden color forms and a toothpick comes out clean. The loaf should spring back slightly when pressed.
  3. Immediately brush the top with 1–2 tablespoons of warm maple syrup while still hot. The surface should look glossy and amber-toned.
Cool and unmold
  1. Cool the loaf in the pan for 15 minutes before unmolding. The loaf should firm up enough to hold its shape.

Notes

Pro tip: use very ripe bananas with lots of brown spots for the smoothest mash and best banana flavor—then mix the dry ingredients just until combined to keep the crumb soft. Store tightly wrapped at room temperature for up to 3 days or in the fridge for up to 5 days. Freeze sliced portions in an airtight bag or container for up to 2 months. For a nut-free option, swap the pecans/walnuts for chopped chocolate chips or toasted pumpkin seeds.