Maple Glazed Banana Bread
This Banana Bread is an elevated take on the classic we all grew up on. It's easy and moist every time! And then I went ahead and added a maple glaze... oh babe... this is out of bounds!
- 3-4 Medium Ripe Bananas
- 2 tbsp Brown Sugar
- 1 1/2 tsp Vanilla Extract
- 1/2 tsp Ground Cinnamon
- 1/2 cup Butter (softened)
- 1 cup Sugar
- 2 Large Eggs
- 2 cup All-Purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 cup Butter
- 1/2 cup Pure Maple Syrup
- 1/4 tsp Ground Cinnamon
- 1/8 tsp Ground Nutmeg
- 1/2 tsp Vanilla Extract
- 1 cup Powdered Sugar
Preheat the oven to 350. Grease two 8x4 pans. Line the bottom in parchment paper (it makes it easier to remove the bread after it's baked).
In a small bowl, mash bananas, brown sugar, vanilla extract, and ground cinnamon. Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy. I like to use my KitchenAid Stand Mixer with the paddle attachment. But you can easily do this with a hand mixer or by hand with a whisk.
Add eggs into the butter mixture, and beat or whisk until combined.
Sift flour, baking soda and salt into the butter mixture. Stir until just combined. Careful to not overmix.
Pour in mashed bananas, and mix until combined.
Pour the batter into your bread pans.
Bake at 350°F for 35-40 minutes or until cake tester comes out clean.
Allow the bread to cool for 10 minutes. Remove from the bread pans and move to a wire cooling rack.
Melt butter, maple syrup, vanilla extract, and cinnamon over low heat in a small saucepan. Once melted together, pull 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 banana bread.
Allow the glaze to harden completely before cutting into slices.
Enjoy!
Can be stored in an airtight container at room temperature or in the fridge.