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Maple Banana Bread
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maplewhipped cream

Shared by mike on Nov 1, 2026

Adapted from a recipe by: Recipes of Holly

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Maple Banana Bread

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Difficulty
Simple
Serves
10
Ready in
1hr 15mins

Overripe bananas finally have a purpose. This maple banana bread pairs them with real maple syrup, so it bakes up soft and moist with a cozy, caramel-like depth. Have a slice warm with butter in the morning, or just grab one off the counter whenever you walk by.

Steps

  1. Heat the oven to 350°F (180°C) and grease a 9×5-inch loaf pan.

  2. Sift the flour, baking soda, and salt into a medium bowl and set it aside.

  3. In a stand mixer fitted with the paddle, beat the butter and sugar for 3 to 4 minutes, until pale and fluffy. Add ⅓ cup of the maple syrup and beat for another minute. Stop now and then to scrape down the sides and bottom of the bowl.

  4. With the mixer on medium, add the eggs one at a time, letting each one mix in fully before adding the next. Then add the mashed bananas and vanilla and beat until smooth.

  5. Turn the mixer down to low. Add half the flour mixture and mix just until it disappears. Add the yogurt (or sour cream), then the rest of the flour mixture, and stop as soon as everything comes together. Overmixing will make the bread heavy. Fold in the nuts by hand, saving a small handful for the top.

  6. Scrape the batter into the pan, scatter the reserved nuts over it, and bake for 50 to 60 minutes, until a toothpick poked into the center comes out clean. If the top is getting too dark, lay a piece of foil loosely over the pan. I usually do this around the 30-minute mark.

  7. Set the pan on a wire rack. While it cools, warm the remaining maple syrup in a small saucepan over low heat (or give it a few seconds in the microwave).

  8. Pour the warm syrup over the bread while it’s still warm. If it’s pooling on top instead of soaking in, poke a few holes with a toothpick to help it along. Leave the bread in the pan until it’s completely cool.

Notes

Tips for Making the Best Maple Banana Bread
  • Wait for ugly bananas: The browner and spottier, the better. They’re sweeter, mash easily, and make the loaf noticeably moister.
  • Go easy on the stirring: Fold the wet and dry ingredients together until you no longer see streaks of flour, then stop. A few lumps are fine. Overmixing makes it dense and chewy.
  • Don’t skimp on the syrup: Use real maple syrup, not pancake syrup, and measure generously. That’s where all the flavor comes from.
  • Let it cool first: It’s tempting to cut into it right away, but a warm loaf crumbles. Give it time to set and you’ll get clean, neat slices.
Ways to Serve It
  • Butter: A thin layer on a warm (or lightly toasted) slice is hard to beat.
  • Fresh fruit: Berries or crisp apple slices on the side cut through the sweetness nicely.
  • Coffee: A slice with your morning cup just makes sense.
  • Cold milk: Simple, classic, and works every time.
  • Whipped cream: Add a spoonful when you want it to feel more like dessert.
  • Nuts: Toss chopped pecans or walnuts on top for some crunch.
  • More maple: A quick drizzle over the top if you really can’t get enough.