This maple banana bread combines ripe bananas, pure maple syrup, warm cinnamon and olive oil for a moist, cozy loaf. A sweet maple glaze is poured over the cooled bread to add a glossy, slightly crisp finish that maple lovers will appreciate.
I’m smitten with this maple glazed banana bread. The maple notes are present both in the batter and in the glaze, giving the loaf a distinct, comforting flavor. It makes a lovely breakfast, afternoon snack, or a simple dessert—especially during cooler months when warm flavors feel right at home.
If you enjoy maple in sweet and savory dishes, this bread highlights that flavor without being overpowering. The olive oil keeps the crumb tender and naturally dairy-free, while ripe bananas bring sweetness and moisture.
Table of Contents
- Why you’ll love this maple banana bread:
- Recipe ingredients
- Additions/ Substitutions
- Step by step instructions
- Expert tips
- Recipe FAQs
- Other banana bread recipes you’ll love:
- Maple Banana Bread with Maple Glaze Recipe
Why you’ll love this maple banana bread:
- Authentic maple flavor – Pure maple syrup appears in the batter and in the glaze, giving a clear, natural maple taste.
- Moist crumb from olive oil – Olive oil keeps the loaf tender and makes the recipe naturally dairy-free.
- Comforting spice – A touch of cinnamon enhances the banana and maple, creating a cozy profile ideal for cooler seasons.
- Maple glaze finish – The glaze sets on the cooled loaf for a sweet, slightly firm topping that elevates the texture and appearance.
Recipe ingredients
- Olive oil – Acts as the fat in place of butter and keeps the bread moist.
- Eggs – Two large eggs bind and enrich the batter.
- Ripe bananas – Use very ripe bananas for maximum sweetness and banana flavor; typically 2–3 bananas yields about 1 cup mashed.
- Pure maple syrup – Adds authentic maple sweetness and aroma in both the bread and the glaze.
- Vanilla extract – A teaspoon to round out the flavors in the batter and glaze.
- All-purpose flour – Unbleached all-purpose flour works well for structure and texture.
- Baking soda – Provides lift for a light, tender crumb.
- Cinnamon – A warming spice that pairs beautifully with banana and maple.
- Powdered sugar – The base for the glaze; it helps the glaze set with a smooth finish.
See the recipe card below for exact measurements and a printable ingredient list.
Additions/ Substitutions
- Oil swap: Use avocado oil, vegetable oil, or melted butter 1:1 for the olive oil if preferred.
- Spice alternatives: Substitute ground nutmeg or pumpkin pie spice if you want a slightly different warm profile.
- Gluten-free option: Use a 1:1 gluten-free all-purpose flour blend in place of regular flour.
- Optional mix-ins: Fold in chopped nuts, chocolate chips, or dried fruit for extra texture and flavor.
Step by step instructions
Step 1: In a mixing bowl, combine the mashed bananas, maple syrup, olive oil, eggs and vanilla until smooth.
Step 2: In a separate bowl, whisk together the flour, baking soda, salt and cinnamon.
Step 3: Fold the dry ingredients into the wet mixture until just combined; avoid overmixing to keep the bread tender.
Step 4: Pour the batter into a lined 9 x 5-inch loaf pan and smooth the top.
Step 5: Bake in a preheated 350°F oven for about 45–55 minutes, until the loaf is golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Step 6: While the bread cools, whisk glaze ingredients—powdered sugar, maple syrup, olive oil, vanilla and a pinch of salt—until smooth and glossy.
Step 7: Once the loaf is cool, pour or drizzle the glaze over the top so it can set.
Step 8: Let the glaze firm up briefly, then slice and serve. The glaze forms a pleasant sheen and a slight crust once set.
Expert tips
- Choose very ripe bananas. They’re sweeter and mash easily, lending more banana flavor and moisture.
- Measure mashed bananas by volume. Since banana sizes vary, mash and measure; this recipe uses about 1 cup mashed (2–3 bananas depending on size).
- Use pure maple syrup. It provides the best, most authentic maple flavor for both the bread and the glaze.
- Cool completely before glazing. If the loaf is warm, the glaze will run off; cooling lets it set neatly on the surface.
- Storage: After cooling, wrap the loaf in plastic wrap or foil and keep at room temperature for up to 4 days.
- Freezing: Wrap whole loaves or individual slices tightly in plastic, then foil, and freeze for up to 3 months. Thaw at room temperature.
- Don’t overmix: Stir until just combined to keep the crumb tender and avoid a dense loaf.
Recipe FAQs
Yes. Thaw them completely, then mash and include any liquid released when mixing the batter; it will contribute moisture and flavor.
Absolutely. The loaf is delicious on its own; omit the glaze if you prefer a simpler presentation.
Insert a toothpick or thin knife in the center. It should come out with a few moist crumbs but no wet batter. The top should be golden and spring back slightly when touched.
Other banana bread recipes you’ll love:
Healthy Pumpkin Banana Bread (Dairy-free)
Greek Yogurt Banana Bread
Healthy Blueberry Banana Bread with Chia Seeds
Cinnamon Swirl Paleo Pumpkin Banana Bread (Gluten free, Dairy free)
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Maple Banana Bread with Maple Glaze
Ingredients
Maple banana bread ingredients
- 1/3 cup olive oil
- 2 eggs
- 1 cup mashed bananas (from 2–3 ripe bananas)
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Maple glaze ingredients
- 1/4 cup powdered sugar
- 3 tablespoons maple syrup
- 1 teaspoon olive oil
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9 x 5-inch loaf pan with parchment paper and lightly grease, or grease the pan directly. Position the oven rack in the middle.
- In a bowl, whisk together 1/3 cup olive oil, 2 eggs, 1 cup mashed bananas, 1/2 cup maple syrup, and 1 teaspoon vanilla until combined.
- In a separate large bowl, stir together 1 3/4 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
- Add the dry ingredients to the wet ingredients and mix gently until a batter forms. Stop when the ingredients are incorporated.
- Pour the batter into the prepared loaf pan and bake 45–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
- Remove the loaf from the oven and let it rest 10 minutes in the pan. Transfer to a wire rack to cool completely.
- For the glaze, whisk together 1/4 cup powdered sugar, 3 tablespoons maple syrup, 1 teaspoon olive oil, 1 teaspoon vanilla, and a pinch of salt until smooth. Adjust consistency with a little more powdered sugar to thicken or a touch more maple syrup to thin.
- Once the loaf is cool, pour the glaze over the top and allow it to set before slicing.
Notes
- Use ripe bananas. They contribute the best flavor and natural sweetness.
- Measure mashed bananas. Because banana sizes vary, mash and measure to get the correct amount; this recipe calls for about 1 cup mashed.
- Let the loaf cool fully before glazing. This prevents the glaze from melting and keeps it glossy.
- Storage: Wrap cooled bread tightly and store at room temperature up to 4 days.
- Freezing: Wrap well and freeze up to 3 months. Thaw at room temperature or gently warm slices before serving.
Nutrition
Carbohydrates: 40g
Protein: 4g
Fat: 9g
Nutrition information is an approximation and should be used as a general guide.