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Home » Banana Bread with Maple Glaze

Banana Bread with Maple Glaze

July 18, 2016 By Diane Smith 18 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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This easy Banana Bread with Maple Glaze is sweet and still full of plant-based goodness. It has been revamped into a delicious, healthy treat.

The maple glaze takes the decadence over the top. You’ll want to serve this to your family and friends. It’s perfect for breakfast, a snack, or when you have company.

Banana Bread Maple Glaze

Walnuts are optional. Traditional banana bread is loaded with walnuts, which give this recipe richness and great flavor. Not to mention, walnuts are incredibly healthy.

Another thing to be mindful of is that to get a better product; it is always recommended to use higher-quality ingredients like organic cinnamon, high-quality vanilla, real maple syrup (not the sugary brand), and organic bananas.

Banana Bead Slice

Something sweet and chocolaty and still full of plant-based goodness. The easy Banana Bread Maple Glaze makes it company-worthy, as well!

Head over to these recipes to enjoy a few more tasty treats:

  • Blueberry Lemon Coconut Bars
  • Carrot Chia Pudding with Indian Spices
  • Cherry Chocolate Smoothie
  • Low Fat Cinnamon Nut Granola
  • Carrot Chocolate Chip Cookies

Remember to use real vanilla in all your recipes. This article provides great tips on reading the labels and decipher the difference between real and fake vanilla extract.

When living a healthy, plant-based lifestyle, it’s important to try to avoid artificial ingredients as much as possible.

I’d love to hear your feedback in the comments below for this Banana Bread with Maple Glaze Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Banana Bread Maple Glaze
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3.98 from 69 votes
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Banana Bread with Maple Glaze

This traditional recipe has been revamped into a delicious, healthy treat. The maple glaze takes the decadence over the top. You’ll want to serve this to your family and friends. Perfect for breakfast, it’s a great way to start your day.
Prep Time30 minutes mins
Cook Time25 minutes mins
Total Time55 minutes mins
Servings: 10 servings

Equipment

  • Glass Mixing Bowls with Lids
  • Whisk
  • Loaf Pan
  • Mesh Strainer

Ingredients

  • ½ cup + 2 tbsp non-dairy milk
  • 1 tsp apple cider vinegar
  • 3 tbsp almond butter
  • ½ cup mashed banana (about 1 ½ – 2 bananas)
  • 3 tsp vanilla extract
  • ½ tsp salt
  • ⅓ cup maple syrup
  • ½ cup old-fashioned rolled oats
  • ¾ cup unbleached all-purpose flour
  • 1 ½ tsp non-aluminum baking powder
  • ½ tsp baking soda
  • ½ tsp Ceylon cinnamon*
  • ½ cup mini vegan chocolate chips
  • ¼ cup chopped walnuts (optional)

Optional Maple-Cinnamon Glaze

  • 2 tbsp maple syrup
  • 6 tbsp Powdered sugar
  • ½ tsp Ceylon cinnamon*
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Instructions

  • Preheat your oven to 350°F, 177°C.
  • In a small bowl, add the non-dairy milk, apple cider vinegar and whisk together. Set aside for at least 5 minutes so the non-dairy milk curdles.
  • In a large bowl, whisk together the almond butter, mashed banana, vanilla extract, maple syrup, cinnamon, and salt. Add the non-dairy milk, vinegar mixture and stir to combine.
  • In a separate large bowl, whisk together the oats, all-purpose flour, baking powder, baking soda, and salt.
  • Add the wet ingredients to the dry ingredients and stir to combine.
  • Stir in the chocolate chips and walnuts.
  • Pour the mixture into a lightly oiled bread pan with parchment paper long enough to line the bottom of the pan with extra hanging over the sides. Bake for about 25 minutes or until an inserted toothpick comes out clean. This may take up to 10 minutes longer, depending.

Optional Glaze

  • Sift the powdered sugar into a bowl with the maple syrup.
  • Add the cinnamon and whish until smooth.
  • Spoon over the cake.

Notes

*I recommend using Ceylon cinnamon because the other common cinnamon, cassia, contains coumarin, a compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.

Nutrition

Nutrition Facts
Banana Bread with Maple Glaze
Amount per Serving
Calories
168
% Daily Value*
Fat
 
3.7
g
6
%
Saturated Fat
 
0.5
g
3
%
Cholesterol
 
1.2
mg
0
%
Sodium
 
241.7
mg
11
%
Carbohydrates
 
30.3
g
10
%
Fiber
 
1.9
g
8
%
Sugar
 
15.1
g
17
%
Protein
 
3.8
g
8
%
Vitamin A
 
50
IU
1
%
Vitamin C
 
0.8
mg
1
%
Calcium
 
100
mg
10
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Reader Interactions

Comments

  1. Joycia Bell

    May 18, 2017 at 1:14 pm

    I noticed flour used. I thought flour was bad for you?

    Reply
    • Diane Smith

      May 18, 2017 at 4:22 pm

      Hi Joycia, Yes, generally it’s best to avoid processed food including flours and stick with whole grains. A little once in a while is OK, however, especially if it’s divided up among several servings. You could try whole wheat flour in this recipe, but I’m not sure how dense it would make this banana bread.

      Reply
  2. Melisa

    July 1, 2017 at 9:41 am

    All purpose flour is not considered part of a plant based diet. Have you tried this recipe with any other flour?

    Reply
    • Diane Smith

      July 1, 2017 at 10:06 am

      Hi, I haven’t tried it, but you can use whole wheat flour or oat flour. I’m not sure how it might change the texture, maybe a little denser with the whole wheat.

      Reply
  3. Craig

    October 4, 2017 at 2:30 pm

    I just made this with a whole wheat flour. Literally just came out of the oven. Looks and smells amazing. I think it is going to taste great. Will update later

    Reply
  4. Craig

    October 4, 2017 at 4:18 pm

    Bread is amazing. I have people wondering if it is gluten free. I am ignorant on this. Please help

    Reply
  5. Brenda T-Roberts

    January 29, 2018 at 10:22 pm

    To be considered gluten free you should not use wheat flour of any kind. Instead use gluten free flour sold in most grocery stores. These kinds of package flours use rice, tapioca, potato, sorghum, flours. To make to a pelo diet use almond, tapioca, coconut , flours.

    Reply
    • Diane Smith

      January 30, 2018 at 10:08 am

      Thanks for the tips about baking gluten-free, Brenda!

      Reply
  6. Jay

    April 12, 2018 at 1:28 pm

    How many portions are in the loaf? If gives calories as 168 per portion, but I cannot find how many slices that is.

    Reply
    • Diane Smith

      April 12, 2018 at 1:55 pm

      For my loaf pan (8.5 x 4.5 x 2.75 inch), it would be 8 servings, about 1″ each. I hope that helps.

      Reply
  7. Sandi

    June 2, 2018 at 8:19 pm

    Can I substitute almond meal for the flour?

    Reply
    • Diane Smith

      June 2, 2018 at 9:42 pm

      I’m not sure but that’d be a good experiment. I’d love to hear how it goes.

      Reply
      • Janine

        March 26, 2024 at 4:04 pm

        5 stars
        This is more a cake than bread but it IS delicious! I used whole wheat and it worked fine. Only thing is I had to bake about 15 minutes longer than recipe states. (My oven is right on having calibrated it.) Glaze is primo!
        Delicious!

        Reply
        • Diane Smith

          March 27, 2024 at 8:21 am

          Thanks for the feedback. Sometimes it’s hard to exactly replicate a non-vegan version of a recipe but I’m glad you enjoyed it. I’ll make a note about the baking time. 👍

          Reply
  8. Virginia Leavitt

    February 6, 2019 at 4:49 pm

    Hi, I have made this a number of times and LOVE it – easy and tasty. My friends who do not like banana bread rave about this one. I’ve shared this recipe a number of times. I do use unbleached white flour. Thank you all, Ginny

    Reply
    • Diane Smith

      February 6, 2019 at 5:30 pm

      Thanks for letting me know. I’m so glad you’re enjoying it!

      Reply
  9. Michelle

    April 20, 2021 at 11:15 am

    I am new baker sad ☹️ I followed the directions (so I thought) yet the mixture seemed overly moist. I cooked forever but it never solidified. Just looking at the ingredients again, I saw 1/2 cup oats I should have added but weren’t identified in the directions. I imagine I would have noticed before if I was more experienced … Alas…had to suffer through the wonderful smell without being able to eat.

    Reply
    • Diane Smith

      April 20, 2021 at 11:18 am

      Hey Michelle… I’m so sorry. 🙁 If I lived nearby, I’d bring one over to you. Please forgive me for leaving them out of the directions. I’ll fix that right now…. Maybe it would have been good for pancakes…

      Reply
3.98 from 69 votes (68 ratings without comment)

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