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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.
I have made all the banana bread recipes and this one is a winner!! The butter is amazing and everyone in my family loved it! Thank you!
Hey Krista,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
I’ve made this a couple times now and love this recipe. Just make sure the bananas are extra ripe. I once tried to ripen them in oven and they are just not the same. I made one loaf for a friend without nuts and I don’t think it’s as good as a loaf with a lot of walnuts! I’m getting ready to make a loaf with Brazil nuts because they are creamier!
Hey Sharon,
Amazing! Thanks a bunch for trying this recipe and your feedback, so glad to hear it turned out well for you! XxT
Agreed with the commenter who said it’s not nearly sweet enough. It baked up nicely, and looks great, but could use at least an additional 1/4 granulated sugar. I’m finding that to make it palatable I have to drizzle maple syrup over each slice—like French toast. Not what I was hoping for. But then, I’m an experienced baker; I should have known 1/4 maple syrup wouldn’t be enough for this quantity of flour, eggs, bananas, etc. Benefit of the doubt—could be that the bananas in the test versions were simply sweeter. Sadly, mine, though definitely overripe, did not have enough natural sweetness to make up for the scant amount of sweetener called for in the original recipe. Lesson learned!
Hi Miriam,
Thanks for trying this recipe and sharing your feedback, so very sorry to hear it was not sweet enough for you. Thanks again! xx
I think it depends on where you buy your bananas. Lots of fruits and vegetables sold these days have less taste and go bad faster!
Hi😀.. love your recipes! Was wondering if I can add frozen wild blueberries to this instead of nuts ?
Thank you!
Laurieann
Thanks so much, Laurieann! Totally, that would work nicely for you. I hope you love this recipe, please let me know if you give it a try! xT
The recipe was great!
Question – is there a tip for storing the butter? When I put it in the fridge, it seemed the syrup separated. Could be that I didn’t mix it/whip it long enough?
Hi Brooke,
Yay!! Love to hear this recipe turned out well for you, I appreciate you making it! That is normal if you store in the fridge, you might just have to rewhip it. I hope this helps. Have a great day! xx
Can’t wait to try this! Wondering if it would work with using oat flour?
Hi there,
Sure, that should work nicely for you. I hope you love this recipe, please let me know if you give it a try! xx
Absolutely delicious! Texture and flavor are perfect. I added chocolate chips instead of walnuts and it’s been a HIT. 🙂
Hi Sarah,
Wonderful! Love to hear this recipe turned out well for you, I appreciate you making it! Happy New Year!🎆
Butter was good. Bread was unimpressive and not nearly sweet enough. Will not make again.
Hi there,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xx
Amazing, like all of your recipes that I’ve tried so far. I made 2 loaves because i had 11 very ripe bananas in the freezer. I also used gluten free flour and added salted caramel chips. Baked for 60 minutes. I live at high altitude and didn’t make any other changes. Delicious. Thank you, Teighan
Hi Kelly,
Wonderful! Thank you so much for making this recipe and your comment! So glad to hear it was enjoyed! Happy Thanksgiving! xx
Started out strong but even after over 60 minutes it was still mushy… not sure if it will harden up after it cools…
Hi Salina,
Thanks for trying this recipe! What do you mean it is mushy? What kind of pan did you use? Please let me know how I can help! xx
Hi Tieghan, My granddaughter and I just made this together. It was so simple she pretty much made it herself! She told me didn’t just like it, she love, loves it! It’s delicious! It’s a keeper!😀
Hey Donna,
Wonderful! I appreciate you trying this recipe and your comment! So glad to hear it turned out well! x
Hi! Can I sub butter for coconut oil? (don’t have any on hand right now) Also, can this be frozen once its baked and still be good? Thank you! 🙂
Hey Anna,
Yes, butter will work nicely for you and yes you can freeze this! I hope you love this recipe, please let me know if you give it a try! xT
Oh great! Thank you I will! 😊
Yes the banana bread is really good on its own HOWEVER the cinnamon butter is a game changer! 👍🏻👍🏻 Don’t skip it! Also, I did use butter vs coconut oil and it’s delicious! 😋❤️
Thanks so much, Anna!!
Can I use vegetable oil instead of coconut oil??
Hi Allie,
Yes, that will work well for you. I hope you love this recipe! xT
Excellent recipe! The second time I made this I topped with cinnamon crunch topping from another recipe you have for cinnamon crunch bread. This is an excellent recipe and a family favorite!
Hey Debby,
Love to hear this! Thanks for trying this recipe and your comment! Have the best weekend:) x
Delicious! Subbed pecan oil for coconut oil, pecans for walnuts, & 1/2 cup pecan flour for 1/2 cup of the AP flour. New favorite!
Hey Anna,
Awesome!! Thanks a lot for trying this recipe, love to hear that it was a winner! Have the best weekend! x
This my new favorite banana bread recipe and my toddler is OBSESSED. Have you done this recipe with muffins? Do you have a recommendation for cook time?
Hey Kira,
Fantastic! I appreciate you trying this recipe and your comment, so glad to hear it turned out nicely for you! I would start checking for doneness on the muffins at 25 minutes:) xT