I was looking for a “fall” type of banana bread, and I found a great one that I want to share with you! This recipe from A Latte Food was a winner for us because it didn’t call for nuts. Many banana bread recipes use walnuts or pecans, but we are a nut-free household. Ken doesn’t eat gluten, but he wouldn’t have eaten banana bread anyway, so no big deal there.
The maple syrup in the glaze was the touch of “autumn” I was looking for. Sometimes I substitute the vanilla extract in the glaze for imitation rum extract, and that is a delicious fall flavor, too! But here’s the great thing about this recipe – it’s fantastic even without the glaze! If you want to skip on some of the sugar, skip the glaze and just make the banana bread.
Something that I like to do with baked goods or desserts is to split the recipe in two, and share the second one with a friend or neighbor. Not only do I feel like I am showing some hospitality to others by sharing goodies, but I am also keeping it out of the house so that I won’t overindulge!
A great way to share is to bake into foil pans with a lid. This is great because no one has to worry about returning a dish to you. I put this bread into a pretty bag with a tag. It’s the little touches that will make the recipient feel special and let them know they are cared for.
Maple Glazed Banana Bread
A flavorful banana bread with maple glaze.
Ingredients
- Bread
- 1/2 cup butter, softened
- 1 cup sugar
- 2 eggs, room temperature
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/4 tsp. salt
- 3-4 medium ripe bananas
- 2 tbs. brown sugar
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. ground cinnamon Maple Glaze
- 1/4 cup butter
- 1/2 cup pure maple syrup
- 1 cup powdered sugar
- 1/2 tsp. vanilla extract *OR* imitation rum extract
- 1/4 tsp. ground cinnamon
Directions
- Preheat the oven to 350*. Grease two 8×4 pans.
- In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs to butter and sugar mixture, beat until mixed.
- Add the mashed banana mixture to the large bowl with the butter, sugar, and eggs.
- In a separate bowl whisk together the flour, salt, and baking soda.
- Slowly add a little of the dry mixture to the wet mixture until it is all incorporated.
- Bake at 35-40 minutes (for two 8×4 pans) until cake tester comes out clean with just a few moist crumbs stuck to it.
- Allow to cool for 10 minutes. Move to a wire cooling rack. Maple Glaze
- Melt butter, maple syrup,vanilla (or rum) extract, and cinnamon over low heat. Once melted together, pull the pan off the heat. Sift in powdered sugar, and whisk until fully combined. Allow to cool for 8-10 minutes so the glaze can thicken.
- Once the glaze has thickened, give it a quick stir and pour it over the breads.
- Allow the glaze to harden completely before cutting into slices.
Belle Antiquarian 
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