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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.
This is the new go-to for banana bread. I struggle to find a recipe that doesn’t end up dry. Taking it out when it’s just set I think is the key instruction. I also liked that this felt like a lighter loaf than I normally make, which I think is due to the coconut oil and maple syrup. I This was a quick one-bowl recipe for me and turned out beautifully! (I highly recommend the walnuts). I made two batches, took one to work and that loaf was gone in a few hours.
Hi Holly,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx
This is another winner from HBH! I love this banana bread, and the maple syrup/coconut oil work well. I didn’t need the number of bananas listed, just measured the amount you suggested. My only problem is the maple syrup/vanilla separating from the butter. Any suggestions to prevent that? The butter tastes wonderful and is a great compliment to the bread. Thank you!!
Hey Sandy,
Fantastic!!🌻 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! Sorry to hear about the maple syrup and butter, I would recommend making sure all of those ingredients are at room temp next time! xT
Wow!I made mine into muffins and doubled the butter batch so I could spread on morning toast, French toast and pancakes. Without a doubt, hands down our new go to banana bread recipe and I feel like this butter will be on our weekly rotation for breakfasts.
Hey Crista,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
This is the best banana bread recipe ever!! Not too sweet and it’s so moist and fluffy. Bonus points cause it’s healthy as well!! I love to smear some peanut butter and a drizzle of honey on mine, and omg it’s the best thing ever! Thank for this amazing recipe!!
Hey Abby,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Have a great Wednesday! xx
For those of you who are interested in a vegan and GF variation of this recipe, here’s my experience with it!
I used applesauce in place of eggs and Bob’s Red Mill GF 1-to-1 flour. Decent rise to it and smelled heavenly while baking. Unfortunately texture was a bit gummy and the flavor wasn’t super strong, although I did forget the salt and ran out of vanilla – so maybe take that with a grain of salt! It’s not bad though and I enjoyed it overall, just needs a topping (I didn’t make the butter regrettably).
Perhaps others who are more experienced with vegan and/or GF baking will know how to remedy the gumminess!
Thanks so much for sharing what worked well for you Lisa! Sorry about the gummy texture! xx
What oil can I use in place of coconut?
Hi Carly,
Another neutral oil like avocado oil will work well for you! Please let me know if you have any other questions! xT
This was the perfect banana bread to enjoy with my morning cup of coffee this week. Thanks for another wonderful recipe!
Hey Jacy,
Happy Wednesday!❄️ I appreciate you making this recipe and I’m so glad it turned out well for you! xT
Really liked this one. Added pecans instead of walnuts. And it also toasts well.
Hey Julia,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
Excellent result. Coconut oil and maple syrup are subs for butter and sugar in conventional recipe. Light & flavorful. Made two loaves, one each of coconut oil/syrup and butter/sugar. Both yummy. Butter/sugar loaf is richer, aroma is intense while baking.
Hey Lilly,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
So good! I love this recipe because it’s not too sweet. So delicious and the butter is a must! Thank you for another amazing Recipe 😊
Hey Keena,
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
I really wanted to like this and made it a second time without cinnamon and just a little more maple syrup, but it still isn’t quite right. Both times I’ve made it, it comes out pretty flat, and this time I had brand new baking soda so I know it wasn’t that. I’m not sure if it needs more flour or some baking powder or what, but unfortunately the less than desirable outcomes and the cost of maple syrup means I’ll probably be looking for a different healthier recipe.
Hey Joni,
Thanks for giving this recipe a try and sharing your feedback. Sorry to hear this didn’t work out for you. What do you mean by flat? Let me know if I can help in anyway! xx
Did you try it with the spiced butter? That is what takes this recipe over the top.
Made as muffins! Added chocolate chunks because why not! 🙂 Turned out great!
Hey Catherine,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT
This banana bread recipe is absolutely delicious. The cinnamon spice butter takes it over the top. I will be making this again very soon.
Angela
Hey Angela,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
By far, the best banana bread, ever! And the cinnamon butter is amazing! I used all-purpose in bleached flour and added pecans. This bread is soooo moist and flavorful! An extra day of banana ripening is the only way this could be any better! I love your recipes! Thank you!
Hey Jeanne,
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:)
Hey, do you know the carbs on this recipe? I see a calorie listed, but no carbs. TIA!
Hey Rande,
So sorry, I do not have that info available! Please let me know if you have any other questions! xT
A good healthier option for banana bread. It doesn’t have any sugar so it’s not very sweet but you just have to slather it in the butter which is very good! I’d maybe add some honey or sugar next time but other than that it was very tasty.
Hey Annalise,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx