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Maple Banana Bread with Cinnamon Butter Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 11 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf (about 10 slices)
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Maple Banana Bread with Cinnamon Butter is a moist, flavorful twist on classic banana bread. Made with ripe bananas, whole wheat pastry flour, and sweetened with pure maple syrup, it offers a perfect balance of natural sweetness and warm spices. The homemade cinnamon butter, infused with maple syrup and aromatic spices, adds a rich, decadent topping that melts deliciously over a warm slice. Ideal for breakfast, brunch, or a cozy snack.

Ingredients

Banana Bread

  • 4 medium overly ripe bananas, mashed (about 1 1/4 cups 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 Butter

  • 1 stick (8 tablespoons) salted butter, at room temperature
  • 1/4 cup maple syrup or honey
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Pinch of sea salt

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9x5 inch bread pan thoroughly to prevent sticking.
  2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, melted coconut oil, pure maple syrup, eggs, and vanilla extract. Stir until all ingredients are well incorporated.
  3. Add Dry Ingredients: To the wet mixture, add the whole wheat pastry flour, baking soda, ground cinnamon, and kosher salt. Gently mix until just combined to avoid overworking the batter.
  4. Fold in Walnuts: If using walnuts, fold them into the batter carefully for an even distribution of nuts throughout the bread.
  5. Bake the Bread: Pour the batter into the prepared bread pan, spreading it evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  6. Cool the Bread: Remove the bread from the oven and let it cool in the pan for about 30 minutes. This resting time helps the bread set and makes it easier to slice.
  7. Make the Cinnamon Butter: In a mixing bowl, beat softened salted butter with maple syrup, ground cinnamon, nutmeg, allspice, ground ginger, ground cloves, vanilla extract, and a pinch of sea salt until smooth and fluffy.
  8. Serve: Slice the banana bread and spread generously with the cinnamon butter. Enjoy it warm for the best flavor and texture.

Notes

  • For a nut-free version, omit the walnuts.
  • Use ripe, spotted bananas for maximum sweetness and moisture.
  • If you prefer a sweeter bread, feel free to drizzle additional maple syrup over the warm slices.
  • Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerated for up to a week.
  • The cinnamon butter can be stored in an airtight container in the fridge for up to 1 week. Bring to room temperature before serving.

Find it online: https://suerecipe.com/maple-banana-bread-with-cinnamon-butter-recipe/