A classic, with a twist! This maple banana nut bread is a soft, moist banana bread recipe made with walnuts and real maple syrup. It might even be better than the original!
Banana Nut Bread with Maple and Walnuts
Banana nut bread is one of my mother-in-law’s favorite things to bake — it’s always a treat when she shows up for a visit with a freshly baked loaf!
This banana bread recipe is a twist on the classic, with real maple sugar baked right inside for an even richer flavor. I enjoy banana bread any time of year, but the maple walnut version here is especially perfect for fall and the holiday season!
And I definitely can’t forget to mention the sugared walnuts on top…they are heavenly! (And I don’t even like walnuts!!)
If you’re looking for an easy dessert bread recipe, you’re going to love this one! As well as anyone that gets to share it with you!
Related: Try our Maple Brown Sugar Cookies too!
For your convenience in re-creating our banana walnut bread recipe at home, we’ve included shop-able ad links to some of the products and supplies used. Read our disclosure policy here.
- Butter — We generally use unsalted butter for baking, but you can use salted butter if that’s what you have.
- Egg — Use a large egg
- Maple syrup — Real maple syrup creates an awesome flavor! However, you can use maple table syrup too.
- Bananas — The riper the better! It’s ok if they’re starting to turn dark brown or black on the outside.
- Maple Extract — Using maple extract makes an extra rich flavor, but you can use vanilla extract if that’s what you have on hand or for more subtle flavor.
- Whole milk — or any milk you prefer. You can even use non-dairy!
- All purpose flour
- Baking soda & baking powder
- Chopped Walnuts — Feel free to substitute with pecans!
Kitchen supplies used:
Perhaps one of the reasons this recipe has stood the test of time is because it is easy!
Simply combine wet ingredients in a large mixing bowl, whisk together dry ingredients (minus walnuts and sugar) in another bowl, and then stir it all together.
Pour into a prepared loaf pan:
The chopped walnuts and white sugar are kept aside, you’ll mix them together and then scatter on top of the batter before baking:
Bake for 50 minutes at 350°F.
For full recipe instructions, scroll to the printable recipe card at the bottom of the post, below the FAQs.
Frequently Asked Questions
Can bananas be too ripe for banana bread?
As a general rule of thumb, bananas can never be too ripe for banana bread! The riper, the better!
Even if the peel is almost completely black, the banana inside is useful for baking. Only if the banana itself is totally black, moldy, etc. do you need to throw it away.
What kind of nuts go in banana bread?
Traditionally, many banana nut bread recipes use pecans or walnuts, but there really is no right or wrong answer! Feel free to use your favorite kind of nuts, or omit them if needed.
TIP: If you prefer your banana bread WITHOUT nuts, try our Friendship Banana Bread recipe!
How long does banana bread stay fresh?
The best way to store your banana nut bread is in an airtight container at room temperature. It should last for 3-4 days this way.
If you’re worried that you won’t have time to finish the loaf in a few days, or if you want to make a couple batches for later, you can freeze it too!
How to freeze banana bread:
If you have a whole bunch of overripe bananas, you might want to make multiple batches of bread while you’re at it! The benefit to baking banana bread in bulk is that it freezes well — up to 3 or 4 months if stored properly.
- To freeze a loaf of banana bread — Wrap the entire loaf in plastic wrap. Then place the wrapped loaf inside a freezer bag and seal well.
- To freeze individual slices — Wrap each slice completely in plastic wrap, then place the individually wrapped slices in a freezer bag.
When you’re ready to thaw out your bread, remove from the freezer bag and unwrap and discard the plastic wrap. Allow to thaw for a few hours at room temperature. You can then place the loaf in the oven for 5-10 minutes at 350°F to crisp up on the outside again.
If you’re in a hurry, the microwave is also an option, but there is a greater chance of affecting the texture of the bread this way.
More of our Favorite Quick Bread Recipes
Maple Banana Nut Bread Recipe
If you like this recipe, please rate it! We’d also love to hear your thoughts in the comments below.
Maple Banana Nut Bread Recipe
- 5 x 9 inch loaf pan
- 2 large mixing bowls
- Small mixing bowl
- Wooden spoon
- Cooling rack
- 1/2 cup maple syrup
- 1/2 cup unsalted butter melted
- 1 whole egg
- 3 ripe bananas mashed
- 1 teaspoon maple extract or vanilla extract
- 3 Tablespoons whole milk
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup walnuts chopped
- 1 Tablespoon sugar
- Preheat oven to 350°F and prep a loaf pan by greasing with butter or coating with non-stick spray.
- Combine maple syrup and melted butter in a large mixing bowl.
- Stir in the egg and banana, taking care to leave some of the small banana chunks.
- Add in the maple or vanilla extract and milk and stir to mix.
- In a separate mixing bowl, whisk together the flour, baking soda, and baking powder.
- Slowly scoop the the banana mixture into your bowl of dry ingredients, stirring as you go. Stop mixing when ingredients are just combined, so as not to over-mix.
- Scoop the batter into your prepared loaf pan.
- In a small bowl, mix the nuts and sugar, then sprinkle evenly on top of the bread batter.
- Bake for 50 minutes, until a knife inserted in the center of the loaf comes out clean.
- Allow to cool a bit in the loaf pan, then shake to loosen, and flip onto a wire rack to finish cooling.
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