This Maple Banana Bread is wonderful! It is the best Fall bread to make and great for the holiday season too.
❤️WHY WE LOVE THIS RECIPE
The combination of maple and banana really goes well together. If you have followed us for any amount of time, you know we love banana bread. I think there are 20 different variations on our website. We love the maple glaze on this bread; it really adds to the maple flavor. Each time we make this we say how good it is! It’s the perfect Fall banana bread.
SWAPS
If you are not a fan of nuts you can leave them out. We make this bread with buttermilk and we suggest you do too. It adds the perfect fat content and make this bread moist and delicious. You don’t have to add the glaze but it definitely takes this bread to the next level.
⭐TIP
We let the bread cool about 10 minutes in the pan then remove it. We also let the bread cool before adding the glaze. The glaze can be tricky, getting the consistency correct, and you may need to thin it some if it gets too thick. Just keep working with it! It’s worth the effort.
OTHER DELICIOUS BREAD RECIPES:
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This Maple Banana Bread is the perfect morning treat! It has wonderful reviews and it’s delicious with coffee.
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Course bread, Breakfast
Cuisine American, southern
2cupsall-purpose flour
1teaspoonbaking soda
1stick butter or 8 tablespoonssoftened
3/4cupwhite granulated sugar
2eggs
1/2cupbuttermilk
3medium bananaspeeled and mashed
1/3cupmaple syrup
1teaspoonmaple extract
1/2cupchopped nuts(pecans or walnuts) Optional
Maple glaze:
3/4cupbrown sugar
3 to 4tablespoonsmilk
1/4cupbutter or 4 tablespoons
1teaspoonmaple extract
1cuppowdered sugar
Whisk together the flour and baking soda in a bowl. In another bowl using a mixer combine the butter, white sugar, eggs, buttermilk, bananas, maple syrup and maple extract.
Pour wet ingredients into the flour mixture and continue mixing with mixer. Fold in nuts. Spray a 9 x 5 baking dish and pour in batter. Bake in a preheated 350 degree oven 60 to 65 minutes or until center tests done.
Add maple glaze recipe below.
Maple glaze instructions:
Combine brown sugar, milk and butter in a saucepan and bring to a boil on top of the stove. Boil for one minute stirring constantly. Remove and add maple extract and powdered sugar.
Drizzle over banana bread. Can add more milk if glaze starts to harden.
We let the bread cool about 10 minutes and remove it from the pan. Then let it cool completely before adding the glaze.
Get ready for a quick bread recipe mashup that you’re going to love! Banana zucchini bread is moist and total comfort. A warm slice with butter for me please!
Grate the zucchini on a fine grate setting (using a food processor or a box grater) and then toss all the zucchini into a dish cloth or cheese cloth and squeeze out as much water as you can. Peel the bananas and mash them with a fork. Now your fruit and veggie is ready!
Ingredients for Banana Zucchini Bread
If you find yourself in the fortunate predicament of having super ripe bananas and loads of zucchini (hello summertime!), then this zucchini banana bread is your answer. Just a few more pantry ingredients and you have yourself a delicious bread the whole family will love to snack on!
Dry Ingredients: all-purpose flour, baking soda, baking powder, cream of tartar, and salt
Wet Ingredients: canola oil, granulated sugar, and an egg
Ripe Bananas: you’ll need about 2 bananas
Zucchini: depending on the size, you’ll need 1-2 zucchinis
Cinnamon Sugar: for the topping
The measurements of each ingredients can be found in the recipe card so keep scrolling down for all the details.
How to Make Banana Zucchini Bread
Making banana zucchini bread is just as easy as making any other quick bread with just a couple of extra steps. The great thing about a quick bread is that there is no yeast, so it really is as easy as mixing all the ingredients together, pouring the batter in a pan and baking it. Done and done!
Zucchini: I like to start by shredding my zucchini. Since we are only using 1 (maybe 2) zucchinis, I usually opt to shred it on a box grater rather than dragging out the food processor. If I’m going to be doubling or tripling the recipe, I’ll use the food processor. Use the finest grate available.
Bananas: Peel your bananas and lay them on a large plate. Smash them a few times with a fork until they are broken up pretty well. They will break down a little more when they get mixed in.
Dry ingredients: Once the zucchini and bananas are ready, I jump to the dry ingredients. Measure them and add them to a mixing bowl and whisk them together.
Wet ingredients: In the bowl of a stand mixer (or separate mixing bowl), add the oil and sugar and mix them together well. Then add in the egg and mix to combine. Add the zucchini and mix once more until everything is combined.
Combine: Start adding a little bit of the dry ingredients with the mixer on low. Then add a little banana followed by more dry ingredients. Continue alternating until everything is added and mix just until few streaks of flour remains.
Bake: Pour the batter into a greased bread loaf pan and top generously with cinnamon sugar. Bake as directed and tent with foil if needed to prevent too much browning. Let the bread cool before slicing.
All of the instructions in full detail can be found in the recipe card at the end of the post. You can also save or print the recipe from there. I’ve included notes in the recipe card for making this recipe into muffins!
Does the Zucchini Need to Be Peeled?
No, the peel on a zucchini is thin and it softens as it bakes. No need to peel it! Unless you are trying to hide the zucchini from picky little eaters! If you peel the zucchini, it will be totally undetectable.
Why Did My Bread Sink in the Middle?
The usual suspect for a quick bread that sinks in the middle is underbaking. Be sure to test the bread right in the middle with a toothpick and it should come out with just a few moist crumbs on it.
Tips for the Best Zucchini Banana Bread
Use ripe bananas for maximum sweetness and banana flavor. A dark yellow banana with brown spots all over it is perfect!
Be sure to squeeze out the excess water from the zucchini! Zucchinis can hold lots of water which actually adds to the moistness of this bread but too much of it will cause the bread to be soggy and never quite set up.
I spray my bread pan with cooking spray and then wipe off the top inch of spray with a paper towel all around the pan. This causes the batter “catch” the sides as it’s rising creating that domed middle that is so beautiful!
Don’t overmix the batter! Once everything is combine and there are few streaks of flour left, stop mixing!
Storage Tips
Store at room temperature for 3-4 days or in the refrigerator for up to a week. Be sure that it is in an airtight container or bread bag.
These loaves also freeze wonderfully. Let them cool completely and then wrap in plastic wrap followed by foil. It will keep in the freezer for up to 3 months. Just let it sit out at room temperature until thawed and enjoy!
This banana zucchini bread is the love child of our favorite banana bread and our classic zucchini bread! It has the subtle yet delicious banana flavor and the moistness of the zucchini! It’s a total win-win when you have both a fruit and a veggie in a recipe your kids will gobble up as a dessert! It makes a perfect after school snack too!
Servings: 10
Prep Time: 10 minutesmins
Cook Time: 55 minutesmins
Additional Time: 1 hourhr5 minutesmins
Total Time: 2 hourshrs10 minutesmins
Prevent your screen from going dark
Preheat an oven to 350 degrees F and grease a bread pan (not a large pan – see note).
In a medium bowl, whisk together the flour, baking soda, baking powder, cream of tartar, and salt. Set aside.
In the bowl of a mixer, add the canola oil and sugar.
1/2 Cup Canola Oil, 2/3 Cup Granulated Sugar
Add the egg and mix again.
1 Large Egg
Dump in the zucchini and mix on medium speed until everything is evenly combined.
1 Cup Zucchini
Starting and ending with the flour, add a little flour while the mixer is running on low.
Next add a little mashed banana and continue to alternate until the last of the flour is added.
1 Cup Banana
Pour into a greased bread pan and top generously with cinnamon sugar. *See note below for instructions to make muffins.
Cinnamon Sugar
Bake at 350 degrees F for 50-55 minutes, tenting with foil the last 15 minutes to avoid too much browning.
Allow to cool before slicing, then serve warmed up with a little butter.
Note that lighter bread pans provide better results than the dark pans.
To make muffins, fill the greased muffin tin cups about 2/3 full (use liners if you want) and bake at 350 degrees for 18-22 minutes. It will make about 18 muffins.
Zucchini Banana Bread can be frozen for up to 3 months.
Blueberry Banana Bread is moist, flavorful and bursting with blueberries. Slice and serve with a smear of salted butter and prepare to fall in love. This recipe yields 1 loaf (but can be easily doubled) and will serve 8 to 10 depending on how thick or thin you slice it.
I love banana bread. So when Malloree came to me and says “can you make blueberry banana bread” you do just that. Because not only did she ask sweetly, but also because it sounds like an amazing combination. Just thinking about spreading butter on warm slice and I’m a goner.
Blueberries + Banana Bread = Heaven.
To Make This Blueberry Banana Bread You Will Need:
unbleached all-purpose flour – Gives structure to the banana bread.
baking powder – Will create lightness in the batter, which makes it rise.
baking soda – Creates a gas while baking which helps the bread rise.
cinnamon (ground) – Lends a distinct warm and woodsy flavor.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
fine salt – Use either sea salt or pink himalayan.
bananas – Use very (and I mean very) ripe bananas for added moisture, flavor and sweetness.
unsalted butter (melted) – Adds moisture, richness and flavor.
granulated sugar – Adds sweetness and flavor.
light brown sugar – For a touch of sweetness and subtle caramel-y flavor.
egg – Lends richness and flavor.
milk – Adds moisture. Feel free to use any milk you have on hand.
vanilla – Adds warmth and enhances all of the other flavors in this recipe.
blueberries – Adds a pop of color, juicy sweetness with a slightly floral flavor.
Preheat your oven to 325℉ (or 160℃).
Spray a standard loaf pan with nonstick spray with flour OR grease with a little butter and lightly coat with flour (tapping out any excess).
Prep The Dry Ingredients:
In a small bowl, measure and add 1 cup unbleached all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/2 teaspoon fine salt and 1/4 teaspoon ground nutmeg.
Whisk to combine and set off to the side.
Prep The Dry Ingredients:
In a large mixing bowl, add 1/4 cup melted (and cooled slightly) unsalted butter, 1/4 cup each white and light brown sugar. Mix by hand or use a hand mixer, stirring until combined and is light and creamy.
In a shallow bowl or plate, mash 2 medium ripe bananas.
To the butter and sugar mixture, add the mashed banana, 1 egg, 1 tablespoon milk and 1 teaspoon vanilla extract.
Stir well to incorporate.
Toss 1 cup blueberries with a little bit of the dry ingredients – about 2 teaspoons or so.
Combine The Wet and Dry Ingredients:
Gradually add 1/3 of the dry ingredients at a time, mixing after each addition.
Lastly, add in the blueberries (and any excess dry ingredients) into the banana bread batter.
Gently fold in the blueberries.
Transfer the blueberry banana bread batter to the prepared pan.
BAKE THE BANANA BREAD:
Spread it smooth and bake on the middle rack of your preheated oven for 40 to 45 minutes OR until a tester comes back clean when inserted into the middle of the bread. Rotate halfway through baking too ensure even baking.
Once baked, remove and let rest for 10 to 20 minutes before carefully removing and transferring to a wire rack to finish cooling.
Once mostly cooled, slice and serve.
Although delicious as is…
This bread is best when served warm with softened salted butter. Maybe even a drizzle of honey and a cup of coffee or tea too!
HOW TO BEST STORE AND FREEZE THIS Blueberry BANANA BREAD:
Allow the bread to cool completely before storing. This quick bread will last up to 3 to 4 days on the counter if wrapped tightly in plastic wrap. For freezing, double wrap each loaf in plastic wrap and then in aluminum foil. Freeze up to 4 months.
Enjoy! And if you give this Blueberry Banana Bread recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Blueberry Banana Bread
Blueberry Banana Bread is moist, flavorful and bursting with blueberries. Slice and serve with a smear of salted butter and prepare to fall in love. This recipe yields 1 loaf (but can be easily doubled) and will serve 8 to 10 depending on how thick or thin you slice it.
Prep Time: 25 minutesmins
Cook Time: 40 minutesmins
Cooling Time: 40 minutesmins
Total Time: 1 hourhr45 minutesmins
1cupunbleached all-purpose flour
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonground cinnamon
1/2teaspoonfine salt
1/4teaspoonground nutmeg
2mediumripe bananas
1/4cupunsalted butter, melted and cooled slightly
1/4cupgranulated sugar
1/4cuplight brown sugar
1largeegg
1tablespoonmilk, use milk of your choice
1teaspoonpure vanilla extract
1cupblueberries
Preheat your oven to 325℉ (or 160℃). Spray a standard loaf pan with nonstick spray with flour OR grease with a little butter and lightly coat with flour (tapping out any excess).
In a small bowl, measure and add flour, baking powder, baking soda, ground cinnamon, fine salt and ground nutmeg. Whisk to combine and set off to the side.
In a large mixing bowl, add the melted (and cooled slightly) unsalted butter and both sugars. Mix by hand or use a hand mixer, stirring until combined and is light and creamy.
In a shallow bowl or plate, mash 2 medium ripe bananas.
Add the mashed banana, egg, milk and vanilla extract to the butter and sugar mixture. Stir well to combine.
Toss the blueberries with a little bit of the dry ingredients (about 2 teaspoons or so) and set a side for minute.
Gradually add 1/3 of the dry ingredients at a time, mixing after each addition. Lastly add in the blueberries (and any excess flour/dry ingredients) and gently fold to incorporate.
Transfer the blueberry banana bread batter to the prepared pan, spreading it evenly with a spatula. Bake on the middle rack for 40 to 45 minutes OR until a tester comes back clean when inserted into the middle of the bread. Rotate halfway through baking too ensure even baking.
Once baked, remove and let rest for 10 to 20 minutes before carefully removing and transferring to a wire rack to finish cooling.
Slice and serve with softened salted butter or as desired.
We’ve only given you 50 Banana Bread recipes, so why not make it 51 with this moist white chocolate banana bread full of white chocolate chips and banana flavor!
STOP! Before you read this post, have you read our post on The Very Best Banana Bread? It’s essential before you make this white chocolate banana bread recipe. The batter is really simple, but you’ll want to follow a few tricks to make it turn out perfect.
Especially if you choose to make muffins like our Crumb Banana Bread Muffin recipe because muffins that are over mixed are flat topped.
This is a recipe our daughter created when she was only 7 years old and it was the perfect opportunity for me to teach her about the banana bread rules.
Banana Bread Rules
Ripe Bananas- This is a tricky one as everyone claims a banana to be ripe at different points, but I would look for medium bananas that are starting to brown and are heavily covered in freckles. Once the banana has gone black its sugar and water content is different and can lead to a lame finished product.
Use a regular loaf pan instead of a very large one and I’ve found that metal actually works best.
If you’re not comfortable with the tap test to be sure it’s cooked through, gently insert a toothpick into the center and it should come out clean.
All purpose flour is best here, but you can experiment with half whole wheat as well.
Sweet White Chocolate melts down in the loaf and disappears a bit so don’t be shocked if you don’t slice the bread and find chocolate chips everywhere.
After we created our best moist banana bread recipe (you guys, it literally took us years and years, no joke) we were dying to take a break, er I mean try even more recipes, haha.
Ok, it was a balance of both. On the one hand we really did need a break from banana bread, but on the other our minds were suddenly bubbling with ideas. After breakfast one Saturday, our youngest daughter asked if she could create a white chocolate banana bread recipe, and how could you ever turn down that?
Secret Ingredient
The banana bread is super moist thanks to the oil and mashed bananas, but what’s really awesome about it is that it almost has a slight churro flavor with the hint of cinnamon and those creamy white chocolate chips. My goodness, she nailed it!!
There are dairy free white chocolate chips, but most do have some dairy in them. You can search specialty stores for white chocolate chips that are dairy free.
Are White Chocolate Chips Gluten Free?
As you may have noticed, many chocolate chips are now labeled that they are gluten free. This is because some may be made in a factory with gluten present, so manufacturers are being wise about labeling the chocolate chips that are in fact gluten free.
In order to know if white chocolate chips are gluten free you’ll have to check individual packages, for example Nestle labels their’s as gluten free.
White chocolate doesn’t love heat so it can easily seize or turn lumpy and grainy. If you encounter this you can try adding a little cream to smooth it out if you’re using it for a sauce or drizzle, otherwise you do have to start over.
The best way to melt white chocolate is in a bowl over a pot of simmering water so you can slowly melt the chocolate at a low, indirect heat.
Which White Chocolate is Best for Melting
White chocolate is such a tricky thing to work with as all bags of white chocolate are NOT created equally. After a whole lot of testing we have to side with Cook’s Country who found Guittard to be the best. Ghirardelli though is a close second.
If you’re using white chocolate for dipping just go ahead and stick with almond bark. In fact, I even really like almond bark or white chocolate dipping discs for our stuffed cookies as they melt down all smooth and lovely unlike chocolate chips.
If you have almond bark just chop it up for our white chocolate banana bread.
One of the best parts about banana bread is that you can serve it any way you’d like, whenever you’d like. Banana bread is a great option for breakfast, especially at parties or when you have guests. I personally love to eat banana bread with a smear of butter! Growing up, my mom would always slice up her fresh from the oven banana bread with a little butter (ok it was margarine! haha!)
Banana Bread Variations
Try adding chopped macadamia nuts to the batter and gently stir together the batter in a mixing bowl.
Brown sugar can be sprinkled across the top before baking for more of a topping.
Chopped pecans or walnuts make a lovely addition but I prefer to toast mine a little first. You can fold the nuts into the batter, or you can sprinkle on top before baking.
Coconut can also be folded in, especially shredded coconut alongside the macadamia nuts!
Mix up a little cream cheese frosting or drizzle to add after baking and cooling.
How to Store Banana Bread
Allow the banana bread to cool completely and then wrap tightly with saran wrap and place in a freezer ziploc bag to keep it from drying out . And never slice the bread before freezing. It will stay more fresh than exposing the inner bread.
Can you Freeze Banana Bread
The best thing to do with banana bread is to making a double batch, being sure you use nonstick cooking spray as you will need to remove it from the pan, allow to cool and then wrap tightly and finally seal in a gallon sized freezer bag.
Why Use Mushy Bananas for Banana Bread?
Ripe bananas are softer and easier to mash (preferably with a fork to avoid turning into a puree. However, they are also sweeter, which is why over-ripe bananas are called for in classic banana bread recipes.
Why is my banana bread still doughy?
This often happens for one of two reasons:
You’ve added too much liquid
It has not completed its bake cycle. Be careful to check the top center of your banana cake before pulling it out of the oven.
What happens when you use unripe bananas for banana bread?
The banana bread will turn out more dry and it will lack banana flavor and sweetness which are two things that ripening helps to enhance- moistness and sweetness!
What does adding baking powder do to bread?
Baking powder is a leavening agent that helps the dough rise up into a domed loaf pan of deliciousness.
What is a substitute for baking powder in banana bread?
If you do not have baking powder you can mix 1/2 teaspoon of cream of tartar with 1/4 teaspoon baking soda. Or you can also just use baking soda but you’d need three times less. Like 1 teaspoon baking soda would be three teaspoons of baking powder.
Banana Bread RECIPES
Looking for more banana bread recipes? We definitely have you covered, are you ready?!
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White Chocolate Banana Bread
Servings: 10
Prep Time: 10 minutesmins
Cook Time: 1 hourhr
Total Time: 1 hourhr10 minutesmins
Description
We’ve only given you 50 Banana Bread recipes, so why not make it 51 with this moist white chocolate banana bread full of white chocolate chips and banana flavor!
Prevent your screen from going dark
Preheat the oven to 350 degrees.
Spray a 9×5″ bread pan with nonstick spray.
In a large bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
In another bowl, whisk together the oil and sugar. Add in the eggs and whisk again, but be sure to not over mix.
Dump the dry ingredients, banana and chocolate chips on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.
Pour into a bread pan and bake for 50 minutes. At this point, barely open the oven and slide a piece of tinfoil over the bread, close the door and bake for the remaining 10 minutes.
Once the bread is done, open the oven door, turn off the oven and let the banana bread rest for 2-3 minutes, no longer, before carefully setting it on the counter for a few more minutes. At this point, slide a knife around the inside of the pan and carefully turn the bread out into your other hand or onto the cooling rack directly if you are gentle. Place it right side up and allow to cool or be like us and dig in because warm bread is the best!
Banana bread can be kept at room temperature for up to 5 days.
Bananas are a super healthy and versatile ingredient in vegan baking, as they replace eggs, yoghurt, and even white sugar! Try them in these 9 vegan bakes.
