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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.
Can I substitute canola oil for coconut oil?
Yep, that will work fine! xT
Excellent recipe. Took this loaf of bread to work and it was a hit! Thank you for a great recipe. Shared your recipe with coworkers.
Thank you so much for giving the recipe a try! Have a great day! xT
Is there a substitute for the coconut oil? Butter? Canola oil? Thanks!
You could use melted butter or canola oil! xT
Could I do these in muffin tins instead? I don’t have a bread pan but would love to make.
Hi Julie! I haven’t ever tried this recipe as muffins but that should work well! I would just decrease the bake time!
So, so good. Tastes light, easy to make and a crowd pleaser.
Thank you so so much for giving this recipe a try! And thanks for taking the time to leave a comment! Have a great day! xT
Is there something else I can use instead of the coconut oil?
You could use vegetable oil or melted butter! xT
I just made the banana bread. I didn’t have whole wheat pastry flour, so I substituted a combo of whole wheat flour and all purpose flour. Will definitely add this to my “recipes I’ll make again” Pinterest board. Thank you for always sharing such wonderful recipes.
Thank you Beth! So glad you enjoyed it! xT
Would this be able to be converted to muffins instead of using a loaf pan? Any recommendations if so?
Hi! I haven’t tried that myself, but I think it should work great! I would recommend baking for 20-25 mins and add more time from there! xT
I found this too dry and not sweet enough. Did not make the cinnamon butter
Hi Dina,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed! xx
I just made this for the first time and it was perfect. Your recipes never disappoint! 👌
Hi Melissa,
Happy Friday!!🫐🍓 I love to hear that this recipe was enjoyed, thanks a lot for your comment and making it! xT
Love this! Have made it several times in various pans; with oat flour. Delish topping THANKS
Hi Jacinta,
Thanks so much for making this recipe and your comment! So glad to hear that it turned out well for you:) xT
Would using gluten free flour work?
Hi Sharon,
Yes, that should work well for you! Let me know if you give this recipe a try, I hope you love it! xx
It was delicious! GF flour worked well!
Hi Sharon,
Happy Friday!!🇺🇸🫐🍒 Thanks a bunch for trying this recipe out and your comment, I love to hear that it was a winner! xx
Made this today! My new favourite banana bread!
Hi Liz,
Happy Monday!!😎 I appreciate you making this recipe and your feedback, so glad to hear that it turned out well for you! xT
Any thoughts on if adding chocolate chips would majorly change the consistency of the bread? Thanks!
Hi there,
I think the chocolate chips would be just fine for you to add! Let me know if you give this recipe a try, I hope it’s delish! xT
Just made this, and it was a big hit with my family. So easy and delicious! End up putting the spiced butter over the top. Dreamy!!
Hi Catherine,
Happy Monday!! I am thrilled to hear that this recipe turned out well for you and I appreciate you making it! xT