Maple Banana Bread with Cinnamon Butter
A delightful blend of ripe bananas and pure maple syrup, this banana bread is complemented by a creamy cinnamon butter, perfect for any time of day.
Ingredients
For the Banana Bread
- 4 medium medium overly ripe bananas, mashed (about 1 1/4 cup mashed) Use bananas with brown spots for the best flavor.
- ¼ cup melted coconut oil Can substitute with unsalted butter or other vegetable oil.
- ¼ cup pure maple syrup Honey or agave syrup can be used as substitutes.
- 2 large eggs Flax eggs can be used for a vegan option.
- 2 teaspoons vanilla extract
- 1 ½ cups whole wheat pastry flour All-purpose flour can also be used.
- 1 ½ teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup walnuts (optional) Can be omitted or substituted with seeds.
For the Cinnamon Butter
- 1 stick salted butter, at room temperature (8 tablespoons) Use vegan butter for a dairy-free option.
- ¼ cup maple syrup or honey
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- Sea salt to taste
Instructions
Preparation
- Prep your workspace and ingredients. Clean and organize your kitchen.
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch bread pan.
Mixing the Batter
- In a large mixing bowl, mash the overly ripe bananas until smooth.
- Stir in the melted coconut oil, maple syrup, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, and kosher salt.
- Gradually add the dry ingredients to the banana mixture, stirring gently until just combined.
- If using, fold in the walnuts gently.
Baking
- Transfer the batter into the prepared bread pan and smooth out the top.
- Bake in the preheated oven for 50-60 minutes until a toothpick inserted in the center comes out clean.
Cooling and Serving
- Allow the bread to cool in the pan for about 30 minutes before transferring to a wire rack to cool completely.
- While the bread cools, make the cinnamon butter by combining softened butter, maple syrup or honey, cinnamon, nutmeg, allspice, ginger, cloves, and a pinch of sea salt. Beat until fluffy.
- Once cool, slice the bread, spread on cinnamon butter, and enjoy!
Storage
- If storing leftovers, let the bread cool completely before wrapping in plastic wrap or storing in an airtight container.
- It can last about 5-7 days at room temperature, up to 10 days in the fridge, or up to three months in the freezer.
Notes
Avoid overmixing the batter to ensure light and fluffy bread. Use ripe bananas for the best flavor.