This banana bread is an absolute dream. I’ve baked a lot of banana bread in my life, but this Maple Walnut Banana Bread beats them all. Super delicious, great texture, moist but not soggy… This banana bread definitely gets a »5-star rating« from me. If you want to know how to bake this great banana bread yourself, you should check the recipe at the end of this page ;P
Banana bread had quite a comeback in recent years. Thanks to various lockdowns during COVID and people spending a lot of time at home, many bananas have been bought and almost »died« in kitchens around the world ;P Same for other fruits as well I guess. Fortunately, you can still use overripe bananas – even though some might not like the looks and smell of them. Give the fruit flies in your kitchen something else and use the bananas for banana bread ;)
Besides the fruit flies and me, my French Bulldog »Bruno« is also a big fan of overripe bananas. As soon as I touch one of the bananas in the fruit basket, someone comes into the kitchen and expects his fair share. As everyone knows – the bananas have been guarded by him with his life. Even when he was sleeping in his doggy bed in the other room ;P
Banana Bread is the best. Not just an opinion. It’s a fact.
The combination of bananas, maple syrup, and walnuts is really awesome here. I don’t know why exactly, but the flavors bring back memories of a cozy afternoon on the sofa. Sounds stupid, but I just don’t know how else to describe it. Maybe because there is also cinnamon involved? Sweet, nutty, earthy, cinnamon-y… dunno. Just delicious. You can probably only judge when making this banana bread yourself ;)
Even though banana bread is an easy bake you have to make sure it is properly baked all the way through – otherwise the changes are good you end up with a mushy and underbaked banana bread. In Germany, you would say »speckig« when parts of a cake are still a bit raw. Nobody wants that ;P To avoid this from happening, you have to check with a wooden skewer. Since banana bread is a very moist bake, the baking time is not always the best way to determine the doneness. It’s better to check a few times with a wooden skewer. Other cakes are a bit more »sensitive« and tend to dry out if you leave them in the oven for 5 minutes too long. Banana bread is quite forgiving here. But of course, you should not overdo it! ;)
If your oven works well and keeps its temperature as it should (unfortunately, not all ovens are capable of that) you should test if the banana bread is done after 55-60 minutes of baking time. If that’s not the case add another 5-10 minutes and test again. Even with a few minutes »over« the regular baking time, the banana bread should still turn out great ;P As I mentioned before – they are quite forgiving!
If you have more overripe bananas lying around and can’t find a French Bulldog to eat them, you can, of course, try other recipes here from the blog. I got much more than banana bread – maybe you like muffins or cookies with bananas? Both are very tasty!
INGREDIENTS / ZUTATEN
For the cake:
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) sugar (or xylitol*)
1/4 cup (50g) brown sugar (or xylitol*)
2 medium eggs
9 oz. (250g) very ripe bananas, mashed
1 tbsp. maple syrup
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1.8 oz. (50g) quick oats
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. salt
2.1 oz. (60g) walnuts, chopped
For the decoration/glaze:
1 cup (130g) confectioners’ sugar
2 tbsp. maple syrup
2 tbsp. heavy cream (plus more if needed)
some chopped walnuts
some rolled oats
Für den Kuchen:
120g weiche Butter
150g Zucker (oder Xylit*)
50g brauner Zucker (oder Xylit*)
2 Eier (M)
250g sehr reife Bananen, zerdrückt
1 EL Ahornsirup
1 TL Vanille Extrakt
260g Mehl (Type 405)
50g Haferflocken (Feinblatt)
1 TL Backpulver
1 TL Zimt
1/4 TL Kardamom
1/4 TL Salz
60g Walnüsse, gehackt
Für die Dekoration/Glasur:
130g Puderzucker
2 EL Ahornsirup
2 EL Sahne (ggf. etwas mehr)
einige gehackte Walnüsse
einige Haferflocken
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a 9×5 inches loaf pan with baking parchment and grease lightly. Set aside. Chop the walnuts and set aside.
2. Add the butter and both sugars to a large bowl and mix until light and fluffy. Add the eggs one by one and mix well after each addition. Next, add mashed bananas, maple syrup, and vanilla extract and mix until well combined. In a separate bowl mix flour, oats, baking powder, ground cinnamon, ground cardamom, and salt. Add to the large bowl and mix to combine. Add the chopped walnuts and fold them in. Pour the batter into the prepared baking tin, smooth out the top, and bake for about 55-65 minutes or until a wooden skewer inserted into the center of the banana bread comes out clean – some moist crumbs are ok. Take out of the oven and let cool down completely on a wire rack.
3. For the glaze mix confectioners’ sugar with maple syrup and heavy cream. You want a thick and not too runny consistency – add more heavy cream to adjust. Drizzle the cake with the glaze and sprinkle with some chopped walnuts and rolled oats. Let the glaze dry before slicing.
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine ca. 23x13cm Kastenform mit Backpapier auslegen und leicht einfetten. Die Walnüsse grob hacken und zur Seite stellen.
2. Butter und beide Zuckerarten in einer großen Schüssel hell und luftig aufschlagen. Die Eier einzeln dazugeben und jeweils gut unterrühren. Die zerdrückten Bananen, Ahornsirup und den Vanille Extrakt dazugeben und gut verrühren. In einer separaten Schüssel Mehl, Haferflocken, Backpulver, Zimt, Kardamom und Salz vermischen, dann zur großen Schüssel dazugeben und unterrühren. Die gehackten Walnüsse hinzufügen und unterheben. Den Teig in die vorbereitete Backform füllen, glatt streichen und etwa 55-65 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und das Bananenbrot erst herausholen, wenn dieser sauber herauskommt. Das Bananenbrot aus dem Ofen nehmen und auf einem Kuchengitter komplett abkühlen lassen.
3. Für die Glasur den Puderzucker mit Ahornsirup und Sahne verrühren. Die Konsistenz sollte nicht zu flüssig sein – ggf. mit etwas Sahne nachjustieren. Das Bananenbrot mit der Glasur, gehackten Walnüssen und ein paar Haferflocken dekorieren. Bis zum Anschnitt Glasur fest werden lassen.
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Here is a version of the recipe you can print easily.
Print
Maple Walnut Banana Bread
- Prep Time: 00:20
- Cook Time: 01:00
- Total Time: 02:30
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
This is a banana bread dream come true – a delicious Maple Walnut Banana Bread. Easy to prepare and done in no time. An absolute family favorite!
Ingredients
For the cake:
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) sugar (or xylitol*)
1/4 cup (50g) brown sugar (or xylitol*)
2 medium eggs
9 oz. (250g) very ripe bananas, mashed
1 tbsp. maple syrup
1 tsp. vanilla extract
2 cups (260g) all-purpose flour
1.8 oz. (50g) quick oats
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. salt
2.1 oz. (60g) walnuts, chopped
For the decoration/glaze:
1 cup (130g) confectioners’ sugar
2 tbsp. maple syrup
2 tbsp. heavy cream (plus more if needed)
some chopped walnuts
some rolled oats
Instructions
1. Preheat the oven to 350°F (180°C). Line a 9×5 inches loaf pan with baking parchment and grease lightly. Set aside. Chop the walnuts and set aside.
2. Add the butter and both sugars to a large bowl and mix until light and fluffy. Add the eggs one by one and mix well after each addition. Next, add mashed bananas, maple syrup, and vanilla extract and mix until well combined. In a separate bowl mix flour, oats, baking powder, ground cinnamon, ground cardamom, and salt. Add to the large bowl and mix to combine. Add the chopped walnuts and fold them in. Pour the batter into the prepared baking tin, smooth out the top, and bake for about 55-65 minutes or until a wooden skewer inserted into the center of the banana bread comes out clean – some moist crumbs are ok. Take out of the oven and let cool down completely on a wire rack.
3. For the glaze mix confectioners’ sugar with maple syrup and heavy cream. You want a thick and not too runny consistency – add more heavy cream to adjust. Drizzle the cake with the glaze and sprinkle with some chopped walnuts and rolled oats. Let the glaze dry before slicing.
Notes
Let the baking begin!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
