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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.
My family loves when I make banana bread and was so excited to try out a new recipe. I do not use coconut oil very much and was impressed how great the bread turned. I did add in 1 cup chocolate chips which is a favorite for my kids. I completely agree…make the butter. Love your recipes!
Thanks so much Lindsey!! Love to hear that your family enjoyed this bread and I appreciate you making it! xT
Another hit from Tieghan’s kitchen. This was the perfect balance of not too sweet and with just the right amount of spice. We added chopped walnuts for a little crunch. A real winner!
Hey Sheryl,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
I was excited about this, but unfortunately it did not rise at all 🙁 I’m also in Colorado at about 6500 feet. I can’t help but wonder if it’s supposed to be baking powder rather than baking soda. Other than being very flat, it looks and smells great and I’m sure it will taste good regardless.
Hey Erika,
So sorry to hear about your bread, you really should have add no issues due to elevation. Was your baking soda expired by chance? Let me know how I can help! xx
This bread turned out beautifully! Added one cup of semi sweet choc chips. I only had 3 bananas but they were pretty big and it turned out great! Also, used olive oil instead of coconut- no issues. Mine only needed 50 mins. Thanks, Tieghan!
Hey Kate,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
Hello! How long will the butter keep?
Hey Dianne,
I would say the butter is good for up to 2 weeks in the fridge. Please let me know if you have any other questions! xx
My bread is in the oven and smells so good. Used one cup all purpose flour and ½ whole wheat. I too am having issues with the butter whipping smooth, used a hand mixer and now trying spatula, just won’t incorporate and smooth out. Used room temp butter. Any suggestions please?
Hey Sheila,
Thanks a lot for trying this recipe out! Is both your butter and maple syrup at room temp? I think that’s helpful when mixing the two together! xx
The bread is out of the oven. Can’t wait to try it! I also had trouble incorporating the maple syrup as the previous comment stated. Any tips? When I have tried to mix lemon or lime juice into butter, I’ve had the same issues.
Thanks!
Hi Sara,
Thanks so much for giving this recipe a try! Are both the butter and maple syrup at room temp? I would recommend that and you should be able to get them to mix nicely. I hope this helps! xx
If anyone is curious I swapped the flour for Bobs Red Mill 1-1 gluten free flour and it worked wonderful.
Side note: I had trouble mixing the butter with maple syrup.. it separated a bit.
Hey Alexandra,
Thanks so much for making this recipe and sharing what worked well for you! So glad it was delish! xx
Can I substitute another oil for the coconut oil?
Hi Roberta,
Sure, another neutral oil will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
Absolutely terrible. I wasted Maple syrup from my woods, I was excited t make this just to use my syrup in another way and I LOVE BANANA BREAD! But this recipe, unlike most of this gal’s recipes, is hideous. A waste of time and most of al lprecious ingredients.
Hi Sandy,
So sorry to hear you did not enjoy this recipe. Was there something specific that was so bad about it or anything that I can help with? Please let me know! xx
Love this recipe! Just had a couple slices fresh from the oven with butter. Delicious 🙂 I don’t have whole wheat pastry flour, so I used half all-purpose and half regular whole wheat. Turned our great!
Hey Sarah,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
This just came out of the oven. Wow it makes the house smell soo good! I also didn’t have 4 bananas (and was missing an egg) so I also replaced with applesauce. I think it would have risen a bit more with another egg. I will definitely make this again. It’s not too sweet. Just perfect! I forgot to add the walnuts and might next time. My kids and husband also loved it.
Hey Angela,
Happy Sunday!!❄️ I love to hear that this recipe was enjoyed, thanks so much for trying it out and sharing your feedback! xx
Is this recipe designed for high altitude or should I still make altitude adjustments? Struggling with quick breads at 7200’.
Can we substitute Whole Wheat Pastry flour with regular Whole Wheat flour?
Hey there,
Sure, that should work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
Thank you so much for replying back.Can’t wait to try! and sure love this recipe!
Hi there!
Made this recipe yesterday and it turned out so moist .Just replaced Maple Syrup with Agave and had to give life to 5 of my almost dying bananas 🙂,so used all them in the recipe and substituted half coconut oil and 1/2 olive oil(was super lazy to melt more Cocunut oil when it was little short of the 1/4 th cup) and it still turned out great! It’s a keeper and my kids totally approved it! Thank you!😊
Hey Shalini,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
I too struggle with quick breads at 6300 ft. While HBH is in Colorado she never mentions altitude adjustments. I’d recommend mountain mama cooks blog for baking at elevation. Or, less sugar, more flour, less leavening, more liquid.
Thanks! Experimenting is less fun with the cost of ingredients right now and it’s extra disappointing to have a quick bread failure. I’ve actually been making the banana bread recipe you suggested with repeated success. I really like the HBH cookbooks and recipes, maybe she could post the adjustments made for altitude as a note.
Hey Nancy,
You should be able to follow this recipe as written without any adjustments:) I hope you love this recipe, please let me know if you give it a try! xx
I made this last night and it turned out great! No altitude adjustments needed.
Hey Nancy,
Amazing!! I appreciate you making this dish and sharing your review, so glad to hear it was a winner! xT
Best banana bread recipe I’ve tried! We love it! I only had 3 bananas so I used a bit of applesauce to make up for the missing 4th, and it still turned out delicious. Baked for 50 min only. Very moist. Delicious snack for the kids after a long day of skiing. Thanks!
Hey Mary,
Amazing!! So glad to hear that this recipe was a hit, I appreciate you giving it a try! xT
Absolutely delicious! I typically cut the sweetener in recipes because they tend to be too sweet for my taste. But this recipe is perfect!!
Thanks so much Lisette! So glad to hear this recipe was enjoyed:) Happy Sunday! xT
Best banana bread ever! The cinnamon spice butter was delicious. I will be making this banana bread recipe from now on. Thank you for this amazing recipe.
Hey Kindra,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx