Maple Glazed Banana Bread
Give banana bread a fall twist with a delicious maple glaze — this easy Maple Glazed Banana Bread is perfect for breakfast or brunch! Start with the best easy banana bread recipe and top with the perfect glaze for banana bread made with real maple syrup!
Do you love banana bread? Of course you do, because… banana bread.
There’s a reason why it’s the most popular quick bread out there. I’ve previously shared a recipe for a favorite chocolate chip hazelnut banana bread, and now I’m here to share another variety.
Banana bread is delicious year-round, but let’s give it a little fall twist: maple-glazed banana bread. (And to be clear, while maple reminds me of fall, this is just as appropriate to eat in April as it is in September!)
I actually made quite a few banana desserts this week, because hilariously, a neighbor wound up with twenty six extra bunches of bananas. She ordered two bunches from Peapod… and they delivered twenty-eight.
As George Bluth would tell us, “There’s always money in the banana stand!” Except instead of opening a banana stand, she chose to share the wealth with neighbors.
So I made two kinds of banana bread and banana bars. Thanks, Peapod!
I threw out a few banana bread options to friends, and maple glazed took the lead. It’s no wonder why — what a perfect way to bring a favorite fall flavor (hello, maple walnut bundt cake!) into a crowd-pleasing staple.
Ripe Bananas for Banana Bread
Let’s talk for a quick second about baking with bananas. Banana bread recipes always call for ripe bananas. But why? Does it really matter? It’s time for my favorite subject… kitchen chemistry!
The ripeness of a banana changes the pH of the batter, so it’s important to use bananas at the ripeness called for in the recipe. A slightly green to normal banana has a pH around 4.6, while the pH of an over-ripe banana is 6.5 or higher. If a recipe calls for a “ripe” banana, don’t use one that veers into the over-ripe category — a really over-ripened banana doesn’t provide enough acid to activate baking soda if it’s called for in the recipe!
In addition to this pH change, the texture (obviously) and flavor of a banana change from green to yellow to spotted. As a banana ripens, starch converts to sugar, making the banana softer and sweeter.
Using a banana that is deep yellow and starting to brown is easier to blend, sweeter, and infuses a more banana-y flavor into the final product. But there is definitely such a thing as a “too ripe” banana – we don’t want mushy and black!
Easy Banana Bread Glaze
The banana bread itself is pretty simple, but extra moist thanks to four whole bananas. And cinnamon — lots of cinnamon. It’s a really simple dump-and-mix style recipe.
But what really makes this maple glazed banana bread shine is right there in the title: maple glaze. Made with real maple syrup — not “maple extract flavoring.”
Really, it’s thick enough that we could even call it maple icing for banana bread – but it whisks together by hand and pours on top, so we’ll stick with calling it a glaze!
Again, simply combine the ingredients, whisk, and pour over the cooled bread.
The glaze cracks pretty easily, so this might not win any “most beautiful bread” awards, but that’s okay, because we’re all about the TASTE, right?
And between the cinnamon and maple, this tastes like all the best parts of fall.
FAQ About Maple Glazed Banana Bread
This banana bread can be stored in an air-tight container at room temperature for 3 days or in the refrigerator for up to 5 days.
For long-term freezing, I recommend freezing the whole loaf without the glaze. Thaw completely, then add the glaze before eating. To freeze leftover individual slices, freeze each slice on a cookie sheet, then once the slice is frozen completely, wrap in plastic wrap, then a layer of aluminum foil, and store in freezer safe bag. Unwrap completely before thawing to prevent the glaze from sticking to the plastic wrap.
Yes! Nuts are a delicious addition – add 1/2 cup of chopped nuts to the batter. Walnuts are an obvious choice (maple + walnut is a great combination!) but pecans and hazelnuts are also delicious.
Tips and Tricks for the Best Maple Glazed Banana Bread
- Use room-temperature butter and eggs for the best incorporation of ingredients while mixing.
- Use bananas that are fully ripe – yellow with brown spots. Don’t use bananas that are mushy and turning from brown to black.
- Don’t have enough ripe bananas? Substitute in 1/2 cup of applesauce for each banana. The end result won’t have quite as much banana flavor, but the bread is still delicious and moist if you wind up a banana short.
- To keep the bread soft and tender, don’t overmix the batter. Overmixing adds more air pockets into the batter, which results in a tougher and denser end product.
- For perfectly cut slices, wait until the glaze has fully set before cutting. Use a serrated knife to cut.
More Banana Bread Recipes:
- Chocolate Chip Banana Bread
- Rocky Road Banana Bread
- Banana Bread Muffins
- Peanut Butter Chocolate Chip Banana Bread Bars
- All Quick Bread Recipes »
For the Banana Bread:
- 1/2 cup unsalted butter (113 grams), room temperature
- 1 cup (198 grams) granulated sugar
- 2 large eggs, room temperature
- 4 ripe bananas, mashed
- 1/2 tablespoon vanilla extract
- 1 1/2 cups (180 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
For the Maple Glaze:
- 1 1/2 cups (170 grams) confectioners' sugar
- 1/4 cup (78 grams) maple syrup
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- Preheat the oven 350 °F. Grease and flour a 8.5 x 4.5-inch loaf pan.
- Using an electric mixer, beat together the butter and sugar. Add the eggs, bananas, and vanilla, continuing to beat until well combined and no large chunks of banana remains. Add in the dry ingredients, mixing until no streaks of flour remain.
- Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a tester inserted into the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire cooling rack and cool until room temperature.
- To make the maple glaze, combine all ingredients in a small bowl. Whisk until glaze is smooth and pourable. Pour the glaze over the cooled cake. Allow the glaze to set for 30 minutes, then slice and serve.
- Use bananas that are fully ripe but not bananas that are so ripe that they are getting mushy.
- One-half cup of applesauce can be substituted for a banana if you are short on bananas.
- Wait until the glaze fully sets before cutting with a serrated knife.
- Banana bread can be kept at room temperature for up to 3 days, refrigerated for a week, or frozen for up to 3 months.
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Nutrition Information:Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 287Total Fat: 10gCarbohydrates: 46.75gSugar: 29gProtein: 3.66g