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Maple Cinnamon Banana Bread

A delightful and easy one-pan Maple Cinnamon Banana Bread that's perfect for breakfast, snacks, or dessert, filled with the warm scents of ripe bananas, maple syrup, and a hint of cinnamon.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 ripe bananas, mashed Use really ripe bananas for better sweetness and moisture.
  • 1/2 cup maple syrup Can adjust sweetness to taste.
  • 1/3 cup melted butter Replace with coconut oil for a vegan version.
  • 1 teaspoon vanilla extract Can add vanilla bean paste for extra flavor.
  • 1 teaspoon baking soda Essential for rise.
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups all-purpose flour Can substitute with gluten-free flour blend.
  • 1/2 cup chopped walnuts or pecans Optional for added crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas until they’re nice and creamy.
  3. Stir in the melted butter until fully combined.
  4. Mix in the maple syrup and vanilla extract.
  5. Sprinkle the baking soda and salt over the mixture and mix well.
  6. Add the ground cinnamon, followed by the flour, and gently stir until just combined. A few lumps are okay!
  7. If desired, fold in the chopped nuts.
  8. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store for 3-4 days at room temperature or up to a week in the fridge. Can freeze for up to three months. Reheat slices in a toaster for the best texture.