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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. Perfect for breakfast, as an afternoon snack, or even an after-dinner dessert.
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 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 eggs, and a splash of vanilla. Add 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 bread 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 if you like, sometimes I do and sometimes I don’t. It really just depends on the day.
While the bread is baking, 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
Servings: 1 loaf
Calories Per Serving: 366 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
Bread will keep (covered) for 3-5 days.
Calories based on 8 servings per loaf.
I’ve made it several times according to the recipe (except I added dark chocolate chips as is my signature with banana bread.) It’s fantastic. Do not opt out of the maple butter! I made it for my co workers and it was gone fast. I have to make it to take somewhere or to share.. otherwise I just may eat it all. It’s addictive. 😉
Hey Gretchen,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
I made this delicious banana bread recipe with the butter. We all loved it. I will try with whole wheat pastry flour next. I have some family with celiac disease and would love to know what is the best gluten free option. Thanks
Hey Kelly,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
Easy to make but no flavor and I used a little more overly ripe bananas and added walnuts. Maple syrup separated from butter. Made again with honey and much better. Sorry, just not as flavorful as expected so won’t be making again.
Hey Nancy,
Happy Saturday! Thanks for giving this recipe a try and sharing your feedback, so sorry to hear this was not enjoyed! xx
made this without the butter and it was a hit! half of it was gone within the hour. it’s not too sweet, the crust mine developed was definitely appreciated, and the walnuts? so good!!! and so simple to make too. i imagine the butter adds an appreciated bit of additional sweetness so i’d recommend adding chocolate chips to any who plan on going without it.
Hey Sunny,
Amazing!! Love to hear that you enjoyed this recipe, thank you so much for making it and your comment! xx
I like this recipe. It’s a change from my normal banana bread recipe. I did add the walnuts, which we enjoyed. The butter is yummy. The maple syrup keeps separating from the butter. I’m not sure if that’s expected, but it doesn’t really impact much. I just stir it in. Very indulgent!
Hey Melinda,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
This is the only banana bread recipe I’ll ever use again. I add a handful of dark chocolate chips. Trying it with pecans this time!
Hey Jade,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
I just love this recipe! I’ll definitely make this one again wonderful flavor!
Hey Joyce,
Amazing!! So glad to hear that this recipe was tasty and thanks a lot for trying it out! xT
Can I substitute melted butter for the coconut oil?
Hey Aimee,
Sure, that would work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
I just did ghee and it came out divine! ❤️
Awesome!! Thanks Jeanette!
Very little flavor in this one.
The recipe uses significantly less fat (coconut oil) and sweetener (maple syrup) but more baking soda than the average (?) banana bread…..and it tastes like it. The maple and banana flavors don’t seem to complement each other very well, but that might be due to the lack of sweetness.
If you think the traditional banana bread is too sweet and too buttery…this might be the recipe for you.
Hey Jay,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xx
Excellent recipe! The banana bread is delicious – just the perfect amount of sweet, which I much appreciated. And the cinnamon spice butter… is OUT OF THIS WORLD! So good! Can’t wait to make another loaf!
Hey Crystal,
Perfect!! I love to hear that this recipe turned out well for you and thanks so much for making it! Have a great weekend:) xx
This was so easy and tasted amazing – the whole family loved it! Will be my new go-to banana bread recipe. Don’t skip the cinnamon butter – it adds so much flavor!
Hey Amy,
Perfect!! Thanks so much for making this recipe, I love to hear that it turned out well for you! xT
Delicious! Not very sweet, even with the butter. And the spread is AMAZING!
Thanks so much for making this recipe Lisa! I love to hear that it turned out well for you! xx
This recipe! I’ve made it twice now because it was that good and yes to making the maple spice butter! It added so much flavor to the banana bread! Definitely a keeper!
Hey Polly,
Happy Wednesday!! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
How can I substitute egg for vegans
Hi Brooklyn,
So sorry, I’ve not tested this recipe without the egg, but you could try using an egg substitute to see how that works for you! Please let me know if you have any other questions! xT
Very gummy. Hard time getting it to test done. And meanwhile the outside is getting dark & crusted. Won’t make again.
Hi Janet,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it’s not turning out for you. Was there anything you may have adjusted or anything that I can help with? Let me know! xx
Jury is still out. I was excited to try a recipe with 1/4 maple syrup instead of 1 cup sugar. But even though I used one banana more than my regular recipe, I felt like it didn’t taste as much like banana as I expected. I love cinnamon, but I think I will try nixing that next time and maybe upping the syrup a little to see if those tweaks make a difference. I will say that we didn’t make the butter because I don’t like butter as a condiment and we prefer our banana bread as is, so maybe some of the flavor issues came from not having that. The bread itself was very easy to make, so I won’t mind trying it again.
Hey Joni,
Happy Monday!! I appreciate you giving this recipe a try and sharing your feedback! Sorry to hear it wasn’t your fave, but let me know if you give it another try! xx