If there is one thing I will always have on my counter, it is overripe bananas. I buy them with the full intention of eating them fresh, and then life happens. A few days go by, the bananas get spotty, and suddenly I am standing in my kitchen thinking about banana bread. This maple banana bread with maple frosting is the recipe that always wins in that moment. It feels cozy, familiar, and just a little elevated thanks to the maple flavor running through every bite.

This is not your average banana bread. It is deeply moist, warmly spiced, lightly sweetened with real maple syrup, and finished with a creamy maple frosting that turns a simple loaf into something special. It is the kind of bake that feels perfect for slow mornings, fall afternoons, or any time you want something comforting but still impressive enough to share.

I love recipes like this because they do not require anything fancy or complicated. You do not need a mixer. You do not need specialty ingredients. You just need ripe bananas, a bowl, and a little time. The maple frosting is optional, but once you try it, you will understand why I never skip it.

Why I Love This Recipe:

This maple banana bread is one of those recipes that feels like home. I make it when I want my kitchen to smell warm and sweet, when I want something easy but satisfying, and when I want a bake that holds up beautifully for days. The maple syrup adds depth instead of just sweetness, and the frosting makes it feel bakery worthy without being over the top.

It is also incredibly versatile. You can serve it for breakfast, enjoy it as an afternoon snack, or slice it up for dessert with a cup of coffee or tea. It freezes well, travels well, and is always a hit with family and friends.

Why You Will Love This Maple Banana Bread:

Made with simple pantry ingredients
Naturally sweetened with ripe bananas and maple syrup
Soft, moist, and tender texture
Easy to make in one bowl
Perfect for breakfast, snack, or dessert
The maple frosting takes it to the next level

Ingredients List:

For the banana bread:

Ripe bananas, mashed
All purpose flour
Baking soda
Salt
Ground cinnamon
Melted butter or neutral oil
Real maple syrup
Brown sugar
Eggs
Vanilla extract

For the maple frosting:

Softened butter
Powdered sugar
Pure maple syrup
Vanilla extract
A pinch of salt

How to Make Maple Banana Bread:

This recipe comes together quickly and does not require a mixer, which makes it perfect for relaxed baking days.

Step 1: Prepare the Oven and Pan
Preheat your oven to 350 degrees Fahrenheit. Grease a standard loaf pan and line it with parchment paper if desired. This makes removing the bread much easier once it has baked.

Step 2: Mix in the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this aside while you prepare the wet ingredients.

Step 3: Mash the Bananas
In a large mixing bowl, mash the ripe bananas until mostly smooth. A few small lumps are perfectly fine and actually add to the texture of the bread.

Step 4: Add the Wet Ingredients
To the mashed bananas, add the melted butter, maple syrup, brown sugar, eggs, and vanilla extract. Whisk until everything is well combined and smooth.

Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture and gently fold until just combined. Be careful not to overmix, as this can make the bread dense.

Step 6: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 7: Cool Completely

Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.

How to Make the Maple Frosting:

While the bread cools, you can prepare the frosting.

In a bowl, beat the softened butter until smooth. Add the powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Mix until creamy and spreadable. If the frosting is too thick, add a small splash of milk. If it is too thin, add a bit more powdered sugar.

Once the banana bread is completely cool, spread the frosting generously over the top. Use the back of a spoon or an offset spatula to create soft swirls.

Tips for the Best Banana Bread:

Use very ripe bananas with lots of brown spots for the best flavor
Do not overmix the batter, gentle folding is key
Let the bread cool fully before frosting to avoid melting
Use real maple syrup, not pancake syrup
Line your loaf pan with parchment for easy removal

Ways to Make This Recipe Your Own:

This maple banana bread is incredibly adaptable. Here are a few easy ways to customize it:

Add chopped walnuts or pecans for crunch
Stir in chocolate chips for a sweeter loaf
Add a pinch of nutmeg or cardamom for extra warmth
Swap half the flour for whole wheat flour
Skip the frosting and serve it plain or with butter

Storage Tips:

Store frosted banana bread covered at room temperature for up to two days. For longer storage, keep it in the refrigerator for up to five days. Bring slices to room temperature before serving for the best texture.

If you are freezing the bread, I recommend freezing it unfrosted. Wrap the cooled loaf tightly in plastic wrap and then foil. Freeze for up to three months. Thaw overnight in the refrigerator and frost before serving.

Serving Ideas:

This maple banana bread is delicious on its own, but it also pairs well with:

A hot cup of coffee or tea
Fresh fruit on the side
A drizzle of extra maple syrup
A spread of butter or cream cheese

Final Thoughts

This maple banana bread with maple frosting is one of those recipes that feels both nostalgic and special at the same time. It is simple enough for everyday baking, yet elegant enough to serve to guests. The maple flavor adds warmth and richness, and the frosting turns a classic loaf into something truly memorable.

If you are looking for a cozy bake that fills your kitchen with the best smells and delivers on flavor every single time, this is the recipe to try. It is forgiving, flexible, and guaranteed to become a favorite once you make it.

Yield: 8-10 servings