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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.
Could this be made with gluten free flour? Asking for a friend. 😉
Hi Alexandra,
Yes, you can use an equal amount of gluten free flour:) Please let me know if you have any other questions, I hope you love this recipe! xx
This unfortunately turned out completely inedible (most unusual for your recipes): I followed the directions exactly, but it turned out bitter and over salty.
Same!
Hi Catriona,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know how I can help! xx
I wonder if subbing baking powder for baking soda might have helped? It had that tinny taste that vegan baking sometimes has.
I’m not sure about that, they serve different purposes:)
Tieghan, I just made this using Cannabutter instead of coconut oil, and pecans instead of walnuts, because it’s what I had on hand. It was the most beautiful, perfectly spongey and high rising banana bread I have ever made by far. You are such a blessing. Thank you! I would definitely not be ashamed to share such a gorgeous banana bread with friends. <3
I know I’m going to keep this recipe forever for all of my banana breads…! So moist and fluffy. Love that it’s also healthy. Thank you Tieghan!
Thanks so much Iris!! I love to hear that this recipe was enjoyed! xT
Hey Courtney,
Awesome!! Love to hear that you enjoyed this recipe and thanks so much for sharing what worked well for you! xT
Made these as muffins today. I used melted butter because I didn’t have coconut oil on hand and added chocolate chips. Baked at 375 for 20 minutes and they came out perfect. They are delicious!!! I don’t usually comment, but wanted to say I love your recipes here and in your books. I’m a baker but you have inspired me to get into cooking more and to try some new things. Thank you for all you do!
Hey Sarah,
Awesome!! Great idea to do these as muffins! Thanks so much for giving the recipe a try! xT
Just made this and it’s the best banana bread I’ve ever tasted. The cinnamon butter is a must and I’m going to make it for waffles and pancakes now too! Definitely a keeper.
Hey Monica,
Happy Friday!!⛄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a hit! xx
So good! I used all purpose flour and want to try with the pastry flour. I made the butter and I’m not sure if I whipped it up enough, but the maple syrup was separating from the butter. But it is soooo good with the bread! Do it! All the flavours just really go well together!
Hey Alex,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
I loved this! The cinnamon butter was the cherry on top
Hi there,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! xT
This banana bread recipe is thee best! So many recipes call for sugar and it’s just unnecessary. I replaced the coconut oil with salted butter and it came out perfect 🤌🏽
Hey Andrea,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
I don’t have coconut oil on hand, can you suggest a substitution? Thanks
Hey Rimma,
Any neutral oil will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
Yet another home run! I loved that this recipe wasn’t too sweet but tasted of spice and bananas. The butter was such a delicious addition!
Hey Jennifer,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
The most delicious banana bread I’ve ever made! I didn’t have coconut oil so I substituted for extra virgin olive oil and it turned out perfect. Will 1000% be making again. Loved!
Hey Michaela,
Happy Friday!!⛄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a hit! xx
This was delicious. I added some dark chocolate chips too for a little decadence.
My whole family loved it – I cannot wait to make it again!
Hey Elizabeth,
Amazing!! I appreciate you making this dish and sharing your review, so glad to hear it was a winner! xT
Waiting for my bread to come out of the oven, but it smells sooooo good! I, too am having difficulty with the butter getting smooth in my KitchenAid. Could it be the vanilla? It’s only a 1/2 t, but as someone pointed out, it’s listed in the ingredients but not the instructions. My syrup and butter were both at room temp. Whether it works or not, I can’t wait for the bread!!
Hi Pamela,
Thanks so much for giving this recipe a try! I didn’t have any issues with mixing the butter, I would keep whipping it and see what happens! I hope the bread is delish! xx
I’m making this now and just noticed that vanilla is listed in the ingredients for the cinnamon butter, but not in the method, just FYI!
Thanks for letting me know Denise! You can add that in step 4. Please let me know if you have any other questions! xT
I made this with 1c 1-1 Bob’s red mill GF flour, 1/2 c regular flour (we prefer gluten free but I had some regular to use up). It was a little dense but not too much, and still delicious!
The maple flavor wasn’t strong enough for me; I’d use maple extract next time in addition to maple syrup. But the highlight was that delicious butter spread! I used TJ’s Pumpkin Spice ground mix for ease rather than measuring out each spice.
Hey Elizabeth,
Perfect! Thanks so much for making this bread and sharing what worked well for you, so glad to hear it was enjoyed! xx
I substituted the flour for 1/2 and 1/2 almond flour and oat flour and this came out beautifully 👌🏼 So moist and just that little bit healthier for my little one 🙂
Hey Stephanie,
Awesome!! Thanks for sharing what worked well for you! So glad to hear this recipe was a hit! xT