Maple Banana Bread Recipe - Skillful Cook
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Maple Banana Bread

9 reviews / 4.4 average

This weekend, I made burned bread pudding, soupy chocolate pie, and a bowl of cereal instead of a real dinner.

That's one major recipe fail. Which has the potential to lead to a major blog fail for the week.

But guess what? I can think of one thing which is virtually fail-proof, and that's butter, sugar and flour. And by butter, sugar and flour, I mean banana bread.

Hello, Maple Banana Bread. Maybe I'm not a failure after all.

To console myself, I ate three pieces, with butter.

Then I watched my sister's wedding video.

Banana bread, wedding videos, and short posts on Mondays.

All is right in the world.

Maple banana bread on a plate.
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Maple banana bread on a plate.

Maple Banana Bread

  • Author: Lindsay
  • Total Time: 1 hour
  • Yield: 10-15 1x


This maple banana bread is easy to make and makes your whole house smell like a cozy bakery. Perfect with a glass of cold milk, tea, or latte.


Units Scale
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, soft
  • 2 eggs
  • 3-4 large bananas, mashed
  • 1 teaspoon maple flavoring
  • 1 1/2 cups flour
  • 1/2 cup oatmeal
  • 1 teaspoon baking soda


  1. Mix all ingredients through maple flavoring.
  2. Add last three ingredients and mix until just combined.
  3. Pour into a greased 9×5 pan and bake at 350 for 45-50 minutes. Do not overbake.


I had better luck baking in a glass pan (rather than a dark nonstick). Also, the outside will get a little bit darker than typical banana bread because of the maple flavoring.

  • Prep Time: 10 min
  • Cook Time: 50 min
  • Category: Breakfast
  • Cuisine: American

Keywords: maple banana bread, banana bread, maple bread

Monday, you are here too soon.

I didn’t even iron my clothes yet. Grr.

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  1. Skillful Cook Logo

    Oh, I’m so glad that I’m not alone! This week I made two failed salads, one failed dinner, and a failed dessert. And today’s breakfast of french toast? The most epic-ly complicated French toast recipe I’ve ever seen, and the worst I’ve ever tasted (warm milk-logged bread, anyone?). So good to find a great recipe after a string of failures, isn’t it? 🙂

    1. Skillful Cook Logo

      Oh, man. Thanks for commiserating! I feel better knowing I’m not the only one. 🙂

  2. Skillful Cook Logo

    I know that feeling all too well so I’m glad that at least one recipe worked out for you this weekend! These banana bread looks like it has a fabulous texture and I love the golden brown colour.

    1. Skillful Cook Logo

      I liked the color, too! At first I thought it was burned (not another fail!!), but when I cut into it, it was soft and moist. The outside just gets more golden than usual because of the maple flavoring, I think.

  3. Skillful Cook Logo

    This recipe definitely does not look like a fail. I’ve been wondering what to do with my ripe bananas and may try this!

  4. Skillful Cook Logo

    So I love banana bread. But you know what I love more? Weddings. Wedding dresses, wedding colors, wedding shows, wedding pictures, and wedding VIDEOS!

    Thank you!!

  5. Skillful Cook Logo

    Maple flavoring…sounds awesome! Congrats to your sister and brother-in-law! 🙂

    1. Skillful Cook Logo

      I had to make it at least a little interesting, but then I had to cut myself off from getting a little too wild with the variations. Maple is safe but fun. 🙂

  6. Skillful Cook Logo

    1. That bread looks FANTASTIC! A few fails are ok if at least one recipe turns out delicious! I had several fails the past several days too…it’s frustrating but at least we can appreciate it when things do turn out! I tried to make grain-free biscuits and chocolate cupcakes…I ended up making cookies n cream truffles instead (to be posted soon)
    2. Congrats to your sister and Peter! Best wishes to the bride and groom!
    3. What a precious video – great job Bjork!

    1. Skillful Cook Logo

      Aw, thanks! I’m sure Bjork will appreciate that! And I’m (selfishly) glad that other good cooks fail occasionally, too!

    1. Skillful Cook Logo

      Me, too! The only way I could want nuts with this would be candied nuts on top. And I mean extremely candied.

  7. Skillful Cook Logo

    I always seem to give a loud gasp when I visit your site…I WILL be making this recipe! I recently ordered some real deal maple syrup from Vermont, so I’ll probably sub that w/the maple flavor. Will let you know how it bakes out.

    And you were not alone this weekend. I SO burned my precious pumpkin seeds yesterday ;/

  8. Skillful Cook Logo

    Haha I love that you put the video on here. 🙂 Gotta get it on the web somewhere because of my lack of having a facebook! The bread looks delicious too. Everything always does. 🙂 – Kristin

  9. Skillful Cook Logo

    Foodies unit. We all fail and feel better when we are in a group! Love this bread. It just looks fantastic. Come visit us. We have a terrific pumpkin panna cotta recipe to share.

  10. Skillful Cook Logo

    What a BEAUTIFUL video!! I cried all the way through it! Thanks so much for sharing it… 🙂

    1. Skillful Cook Logo

      Aw, you’re so sweet. I’ll pass it along to my husband (he was the one who recorded/edited it).

  11. Skillful Cook Logo

    Hi there! I found your website through & as soon as I saw this recipe, I had to try it! I looked through my pantry right away& I had all of the ingredients, except the maple flavoring, so I substituted it with honey. I also made muffins instead of a loaf, so my husband can take them to go. omg, bliss in form of a muffin! DELICIOUS! Thank you for sharing & I’m glad I found your site. Can’t wait to explore more 🙂

    1. Skillful Cook Logo

      Honey I have too! How much did you use? I was also thinking about using pancake syrup instead of the maple flavoring. What would you think of that and how much?

  12. Skillful Cook Logo


    I tried this recipe and it smells wonderful! (It is still cooling, so we’ve yet to dive in!)

    The only issue that I ran into is that while the outside was done (like “can’t-bare-to-put-it-back-for-a-few-more-minutes-one-more-time” dark), a knife inserted into the middle comes out a bit gooey.

    Should I knock the temp down and cook a bit longer? Any suggestions?


    1. Skillful Cook Logo

      I left it a tad bit gooey. 🙂 But you could cook it all the way through and then top it with a glaze if the brown outside is too much.

      1. Skillful Cook Logo

        I sliced a piece off the end last night and it was delicious! I’ll try cutting into the middle today. It may have set some as it cooled.


  13. Skillful Cook Logo

    That looks sooooooo yummy! Thanks for sharing!
    Just for a tiny tip, you can sub real syrup for 75% of your granulated sugars in any kind of quickbreads like these. (I was luck enought to marry a Vermont Sugarmaker 😉 You then are adding lots of minerals and antioxidants, and removing the fake sugars. Better on the glycemic index too <3

  14. Skillful Cook Logo

    This looks fantastic and sounds absolutely amazing! I need to make this ASAP!

    Question…when you say “oatmeal” do you mean quick oats or rolled oats? Thanks so much for your help!

    I have to say, I have thoroughly been enjoying your site and even more so after learning that you are a fellow Minnesotan, like myself! 😉 I can’t wait to try MANY of your recipes (and of course will post comments!). Thanks for sharing your awesomeness with all of us!

    Take care and God Bless <
    Erin G.

    1. Skillful Cook Logo

      Hi Erin! It’s been so long since I made this that I honestly can’t remember. I’m guessing rolled oats because sometimes quick oats are hard to work with in baking… but I’m sorry I can’t say for sure! This was before I knew I needed to write my recipes really carefully! 🙂 Let me know what you try and how it works so I can adjust the recipe. Thanks!