Maple Banana Bread with Vanilla Bean Glaze
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This Maple Banana Bread with Vanilla Bean Glaze is a simple banana bread made with maple syrup! The maple syrup gives this a lightly sweet taste and texture that is perfect for fall.
If you love making banana bread as much as I do, be sure to check out some of my other favorite banana bread recipes like my Chocolate Chip Banana Bread Bars, Vegan Pumpkin Spice Banana Bread, or my Almond Butter Banana Bread.
Table of Contents
Why You'll Love This Recipe
You will love this easy recipe for banana bread made with maple syrup as it’s a simple fall recipe that goes so well with any cozy drink! This Maple Banana Bread with Vanilla Bean Glaze makes a delicious mid morning or afternoon snack with a warm cup of tea, coffee, or even hot chocolate! Try my Kava Tea Steamer for a day time snack or my Boozy Pumpkin Spice Hot Chocolate for an evening dessert!
I love making banana bread as it’s a simple, classic dessert that is always a crowd pleaser. I use maple syrup in addition to cane sugar in this banana bread for a light and sweet flavor that just makes you think of fall. I also used vegetable shortening in this banana bread, in place of butter, which is my usual fat choice. The vegetable shortening makes this have an even lighter crumb, but of course, you could use butter if you prefer!
Ingredients
Spectrum Organic Vegetable Shortening
Organic Bananas
Organic Valley Heavy Whipping Cream
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Florida Crystals Organic Powdered Sugar
Lafaza Organic Ground Vanilla Bean
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 1-pound baking pan with parchment paper, letting it fold over the sides for easier removal.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, cane sugar, and maple syrup. Mix on low until combined and there are no chunks of shortening.
Add the bananas, heavy whipping cream, and eggs. Mix on low until combined.
Add the flour, baking powder, and sea salt and mix on low until combined. Transfer the batter to the prepared baking pan and spread evenly.
Step 3
Bake for 1 hour or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
FAQ's
Absolutely! I always make my banana bread with butter, but I used vegetable shortening here and it really gives it a very light texture which goes so well with the maple syrup flavor profile. But if you are team butter, I totally get that. Just be sure your butter is softened when using it.
When bananas ripen, the starches turn to sugar. This is what provides the sweet flavor to ripe bananas as opposed to the starchy or sour flavor you may experience when a banana is not very ripe. So, make sure bananas are ripe!
Banana bread is moist and fluffy, just like cake. Hell, it is cake! So, it needs to be stored in an airtight container to stay fresh.
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Maple Banana Bread with Vanilla Bean Glaze
Ingredients
Batter
- 113 grams vegetable shortening
- 113 grams cane sugar
- 44 grams maple syrup
- 2 large bananas (very ripe)
- ½ cup heavy whipping cream (room temperature)
- 2 large eggs (room temperature)
- 191 grams all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
Glaze
- 142 grams powdered sugar (sifted)
- 2 tablespoons milk
- ¼ teaspoon ground vanilla bean
Instructions
- Preheat the oven to 350°F. Line a 1-pound baking pan with parchment paper, letting it fold over the sides for easier removal.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the shortening, cane sugar, and maple syrup. Mix on low until combined and there are no chunks of shortening.
- Add the bananas, heavy whipping cream, and eggs. Mix on low until combined.
- Add the flour, baking powder, and sea salt and mix on low until combined. Transfer the batter to the prepared baking pan and spread evenly.
- Bake for 1 hour or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan.
- Store in an airtight container for up to 7 days.
Notes
Nutrition
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