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My favorite Maple Banana Bread with Cinnamon Spice Butter. All made in one bowl, quick to mix up, warming, and SO DELICIOUS! Yep, that pretty much sums up this banana bread, it’s the perfect bread to bake up this weekend. With over-ripe bananas, coconut oil, pure maple, eggs, vanilla, flour, butter, and warm winter spices. This is sure to become your favorite banana bread recipe. Perfect for breakfast, as an afternoon snack, or even an after-dinner dessert.
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Like clockwork, every single January, I seem to share banana bread. It’s not something I do intentionally, it’s more so that my family just loves a classic banana bread. And personally, I love making it. Banana bread was a recipe my mom and I would make when I was a kid.
We’d do a lot of baking together on the bitter-cold winter days when we lived in Cleveland. Most of the time, it was her chocolate chip cookies, her oatmeal cookies, a chocolate cake, buckeyes, or her special K-bars.
Do you see a theme? A lot of chocolate.
The one, non-chocolate thing we’d bake together was banana bread. She made hers so simply, I can almost remember the recipe by heart. For some reason, I’ve never once shared her original banana bread.
This is pretty close though, only I used a few more wholesome ingredients. I now use maple syrup to sweeten the bread. I also use whole wheat pastry flour, which we’ve found makes the bread even more delicious.
Oh, and coconut oil in place of canola oil.
The details
This could not be easier. Locate four very ripe bananas. I’m talking practically black bananas and very soft. If they’re just too black to eat, they’re perfect for banana bread.
Mash up the bananas and then mix with a little coconut oil, pure maple syrup, a couple of large eggs, and a splash of vanilla. Add white whole wheat flour, a pinch of cinnamon, and a dash of salt. The cinnamon is that unexpected ingredient that might seem a bit off, but it’s actually what makes the banana bread batter really good. It’s subtle enough that you can’t really tell it’s there, but it adds a special touch.
You can mix in some walnuts or pecans if you like, sometimes I do and sometimes I don’t. It really just depends on the day.
While the bread is baking in a loaf pan, make the butter. Some might skip this step, but please, I’m begging you all, MAKE THE BUTTER.
It’s so delicious when slathered over a warm piece of bread. I whip the butter with either honey or maple. Add cinnamon, nutmeg, allspice, ginger, cloves, and a pinch of sea salt. Whip it all up until the butter is light and creamy.
Trust me on the butter. If you love anything pumpkin spice, you’re going to love the butter.
The bread with the butter slathered on is very tender, very banana-y, sweetened lightly with maple, and full of yumminess.
A warm slice of perfect banana bread with cinnamon spice butter is perfect any time of day!
Looking for other sweet winter recipes? Here are a few ideas:
Peanut Butter Protein Chocolate Chip Cookies
Chocolate Chunk Rye Banana Bread
5 Minute Chocolate Chunk Banana Bread Mug Cake
Baked Chocolate Fudge Glazed Doughnuts
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Lastly, if you make this Maple Banana Bread with Cinnamon Spice Butter be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Maple Banana Bread with Cinnamon Butter
Ingredients
- 4 medium overly ripe bananas mashed (about 1 1/4 cup mashed)
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup walnuts, (optional)
Cinnamon Spice Butter
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/4 cup maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- sea salt
Instructions
- 1. Preheat the oven to 350° F. Grease a 9×5 inch bread pan.2. In a bowl, stir together the mashed bananas, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking soda, cinnamon, and salt, mix until just combined. Fold in the walnuts, if using. 3. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool for 30 minutes before cutting…or just eat it warm with a smear of cinnamon butter. Enjoy!4. To make the cinnamon butter, In a bowl, beat the butter, maple syrup, cinnamon, nutmeg, allspice, ginger, cloves, and a pinch of salt. Serve with the warm bread.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Question what size baking pan?
Hi Maria,
This recipe calls for a 9×5 inch bread pan. Please let me know if you have any other questions! xT
By far my favorite and go to banana bread recipe!! I swear I make this every other week for my husband and I. He doesn’t love walnuts so I do a half cup and I use 5 bananas just for a little extra. I look forward to this bread every morning 🙂
Hey Hannah,
Love to hear this! Thanks for making this recipe so often and sharing your feedback! So glad to hear it is always enjoyed! xT
This recipe looks great! Can I substitute the coconut oil with butter?
Hey Jamie,
Of course, that should work nicely for you! I hope you love this recipe! xT
I made this recipe today! I didn’t have coconut oil, so I subbed out for plain ol’ butter and I had to replace half my maple syrup with dark brown sugar. I also had only 3 bananas as opposed to 4, but the result was amazing! I have yet to find a banana bread recipe that I want to make over and over again, but this is top tier!
Hey Hannah,
Amazing!! I’m so glad to hear this recipe turned out well for you, thanks so much for making it! Have a great weekend! xT
So delicious. I never make simple butters to go with breads… this was super simple and delicious! I live at 6225ft elevation and did not change the measurements or baking time. This turned out Perfect! Thanks!
Hey Sara,
Wonderful!! Thanks so much for giving this recipe a try, I’m so glad to hear it turned out nicely for you! xT
50-60 minutes is wayyyy too long. I checked on mine at 40 minutes and it was already overcooked. I’m super bummed because I’m sure it would’ve tasted good but the bake time instructions kind of ruined it.
Hi Brooke,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues with the bake time! Did you use a loaf pan? Let me know how I can help! xx
I’ve tried numerous banana bread recipes over the years and this one is by FAR the best!! Even better than ones I’ve tried with butter and sugar. This one never fails me. A staple in our household.
Hi Karly,
Amazing!! Thanks a lot for making this banana bread and your feedback, so glad to hear it turned out well! xT
Made this delicious bread .. used unsweetened apple sauce in place of oil and gluten free flour. So good the second day. Was wondering if you can add blueberries to this recipe ?
Hi Laurieann,
I love to hear that this recipe turned out well for you, thanks so much for making it! Sure, I bet blueberries would be yummy here! Please let me know if you have any other questions! xT
I made it with gluten free flour as a loaf and it tasted wonderful! I love the idea of the reader who used gluten free flour to make muffins as well. The butter really adds to the flavor.
Yay!! Love to hear this Jeri:) Thanks so much for making this recipe and your message! Have a great week! xT
What can I use to replace the maple syrup?
Hi Dawn,
You could use an equal amount of honey:) Please let me know if you have any other questions! xT
Wow! This bread is so yummy. Smells wonderful too. I used melted butter instead of coconut oil . The spiced butter just elevates the flavors in the bread. Definitely my new banana bread recipe🤎
Hey Colleen,
Thanks a bunch for making this recipe and your comment! So glad to hear it turned out well for you! xT
Hello Tieghan, am I able to freeze this recipe?
Thanks so much x
Hi Elisa,
Totally, this will freeze well for you! Please let me know if you have any other questions! xT
Hi, Made these as muffins many times with GF flour and replace the coconut oil with unsweetened apple sauce and they are great. Could I mix everything together and bake the next morning?
Thanks, Elizabeth
Hi Elizabeth,
Love to hear that you have been enjoying this recipe! I would bake the batter once it has been made for best results:) xT
Made this recipe today in the form of muffins.baked for 25 minutes. Delicious!
Hey Julie,
Happy Monday!! Thanks a lot for trying this recipe out and your feedback! Love to hear it turned out well! xT
Could I bake this in a 9×13 pan? That’s all I have, but this looks delicious!
Hi Hannah! I haven’t ever tried that but that should work just fine! I would just decrease the bake time! xT
Halfway through mixing my ingredients I realized I had no eggs. I substituted with equal parts apple sauce for the load and it came out SO good! Definitely making this again.
SO glad you enjoyed this banana bread Sydney! xT