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This maple banana bread is made with ripe bananas, pure maple syrup, cinnamon and olive oil. It is topped in a sweet maple glaze, resulting in a cozy, delicious banana bread that is perfect for maple lovers.
I am obsessed with this maple glazed banana bread. From the hint of maple in the banana bread itself, to the maple glaze on top, it is just banana bread deliciousness that is great for breakfast, snack or dessert.
I love the maple flavor in this bread. I love maple all year long but especially when Fall hits. If you love maple syrup as much as me, try my Cinnamon Maple Roasted Almonds, Maple Iced Tea Recipe or Maple Lemon Chicken. Yum!
Table of Contents
Why you’ll love this maple banana bread:
- Natural maple flavor– This recipe uses pure maple syrup in both the banana bread and the glaze, giving it a wonderful maple syrup taste.
- Made with olive oil– This makes this bread moist and naturally dairy-free.
- Great for Fall or Winter– The maple flavor in this banana bread makes it a great snack, breakfast or dessert for Fall, Winter, or any time of year.
- The Maple Glaze! This kicks the banana bread up a notch. The glaze hardens a bit on top of the bread giving it an amazing maple sweet boost.
Recipe ingredients
- Olive oil– this is used as a butter replacement in this banana bread. There is also a tiny bit in the glaze. You won’t be able to taste it in either, though.
- Eggs– 2 large eggs are used to bind the banana bread batter together.
- Bananas– make sure they are ripe, to get that great banana taste and extra sweetness in the bread. You’ll need 2 or 3 depending on the size of them.
- Maple syrup– use pure maple syrup in this recipe. This ensures the best taste, flavor and sweetness.
- Vanilla– this is used in both the bread and glaze. You can use one either with or without alcohol in it.
- Flour– an unbleached all purpose flour works great in this recipe.
- Baking soda– this makes the maple banana bread rise while baking.
- Cinnamon– this adds cozy Fall and Winter vibes to the bread.
- Powdered sugar– this is the key to making the glaze. It helps the glaze harden after being poured on to the banana bread.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of olive oil, you could use avocado oil, vegetable oil, or melted butter. All of them can be used at a 1:1 ratio.
- Instead of cinnamon, you can use ground nutmeg or pumpkin pie spice.
- Instead of all purpose flour, you can use gluten-free flour at a 1:1 ratio.
Step by step instructions
Step 1: Put the mashed bananas, maple syrup, olive oil, eggs and vanilla together in a bowl and mix.
Step 2: In another bowl, mix the flour, cinnamon, salt, and baking soda together.
Step 3: Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until combined.
Step 4: Pour the banana bread batter into a lined bread tin.
Step 5: Bake until golden and cooked through.
Step 6: Make the glaze by mixing the powdered sugar, maple syrup, vanilla, salt and olive oil together.
Step 7: Once the banana bread is cooled off, pour the maple glaze on top.
Step 8: Let the glaze settle and harden then serve.
Expert tips
- Use ripe bananas. This gives more sweetness and banana flavor to the bread.
- Measure the mashed bananas. Since bananas vary in size, make sure to mash them and measure them for the best results. This recipe uses 1 cup of mashed bananas.
- Use pure maple syrup. This gives the best flavor and is more authentically maple than the alternative.
- Let the banana bread cool before adding the glaze. Otherwise the glaze will melt off.
- How to store: Let your banana bread cool completely, then wrap in aluminum foil or plastic wrap and store at room temperature for up to 4 days.
- How to freeze: Let your banana bread cool completely, then wrap it in plastic, then wrap it with foil. Then put it into a freezer friendly bag and store in the freezer for up to 3 months. You can also freeze individual slices. Thaw at room temperature.
Recipe FAQs
Yes. To use them, thaw the bananas completely, then mash them and add all of the liquid released during thawing into the batter.
Yes of course! Just omit the glaze.
Insert a toothpick or knife into the center of the loaf. It should come out with a few moist crumbs attached, but not wet batter.
Other banana bread recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Maple Banana Bread with Maple Glaze
Ingredients
Maple banana bread ingredients
- 1/3 cup olive oil
- 2 eggs
- 1 cup mashed bananas, ( from 2-3 ripe bananas)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Maple glaze ingredients
- 1/4 cup powdered sugar
- 3 Tablespoons maple syrup
- 1 teaspoon olive oil
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350 degrees F. Line and grease a 9 in x 5 in loaf tin. I line mine with parchment paper and grease it with an olive oil spray. Put the oven rack in the middle of the oven.
- In one bowl, mix 1/3 cup olive oil, 2 eggs, 1 cup mashed bananas, 1/2 cup maple syrup, and 1 teaspoon of vanilla together.
- In another large bowl, add 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon of ground cinnamon and mix it all together with a fork.
- Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until banana bread batter forms.
- Pour the banana bread batter into the lined loaf tin. Bake for 45-55 minutes.
- Remove the banana bread from the oven then let it cool for 10 minutes in the tin. Remove it from the loaf tin and let it cool on a wire rack.
- While the banana bread cools, make the maple glaze. In a small bowl, mix 1/4 cup powdered sugar, 3 Tablespoons maple syrup, 1 teaspoon olive oil, 1 teaspoon vanilla, and a pinch salt. Mix until the glaze is smooth.
- Once the banana bread is cooled, pour the glaze on top.
Notes
- Use ripe bananas. This gives more sweetness and banana flavor to the bread.
- Measure the mashed bananas. Since bananas vary in size, make sure to mash them and measure them for the best results. This recipe uses 1 cup of mashed bananas.
- Use pure maple syrup. This gives the best flavor and is more authentically maple than the alternative.
- Let the banana bread cool before adding the glaze. Otherwise the glaze will melt off.
- How to store: Let your banana bread cool completely, then wrap in aluminum foil or plastic wrap and store at room temperature for up to 4 days.
- How to freeze: Let your banana bread cool completely, then wrap it in plastic, then wrap it with foil. Then put it into a freezer friendly bag and store in the freezer for up to 3 months. You can also freeze individual slices. Thaw at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you love maple syrup flavor as much as my family does, then you have got to try this maple banana bread. The glaze just makes it perfect!