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Maple Banana Bread


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Rate this recipe 4.6/5 (46 Votes)


  • 12 tablespoons (1 1/2 sticks) butter, softened
  • 1 cup pure maple syrup
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 3/4 cups of whole wheat pastry flour
  • 1 cup mashed bananas (from about 3 medium bananas)
  • 3/4 cup buttermilk


Adapted from


Step 1

1. Preheat the oven to 350°F. Butter a 9-inch loaf pan or line the bottom with parchment paper with the sides overhanging. Alternatively, you can use a bundt pan like I did, just remember to butter every crevice of the pan to avoid the cake splitting when it's done.

2. In the bowl of a stand mixer or using a hand beater, cream the butter until soft and light. Gradually add the maple syrup and beat on medium speed for 5 minutes more, or until very light. The butter and maple syrup may separate slightly.

3. Beat in the eggs, one at a time, beating well after each addition. Scrape the bowl and beaters occasionally. Beat in the vanilla.

4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the butter mixture along with the milk and bananas. Beat on low speed just until combined.

5. Scrape the batter into the prepare pan and bake for approximately 35 minutes, or until the cake is well risen and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack, removing the paper, and allow to cool completely.

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