Maple Oat Nut Banana Bread is an easy banana loaf cake with a warm maple icing ~ perfect for breakfast, coffee break, or after school snacking. This recipe will zhush up your basic banana bread in the best way.
Glazed maple oat nut banana bread just makes me happy!
Cinnamon, oats, maple, walnuts, banana ~ could there be a more cozy and comforting way to welcome the fall baking season with open arms? If you’re a banana bread lover, or a maple oat nut lover, I hope you’re salivating now, this banana bread is a definite step up from your average loaf. It’s got a lot going on, but all the flavors complement each other beautifully.
Do you bake to relax?
When I’m super stressed I know I can always retreat to my kitchen, and when I need something quick, easy, and comforting to take my mind off my troubles, there’s nothing better than a good old fashioned loaf cake or quick bread. They’re less fussy than cakes, more versatile than a pan of brownies, and so much easier than a batch of cookies. (I have more loaf pans in my kitchen than any other type, and for good reason!)
How to make a warm pourable maple glaze
This pourable frosting is really the star of the show. It’s a riff on a classic warm caramel icing, but maple. Yum.
- Bring butter and maple syrup to a boil in a saucepan and let it boil for 2 minutes. This just reduces the water content and intensifies the maple flavor.
2. Off the heat whisk in vanilla and sifted confectioner’s sugar until smooth and glossy.
3. Pour over your banana bread, and sprinkle immediately with oats and nuts…the icing starts to set up quickly.
Do you remember Starbucks’ maple oat nut scones?
They were my all time favorites and I was so disappointed when they were discontinued. Every fall since then I’ve been recreating that amazing flavor combination in my kitchen. Maple walnut ice cream, maple walnut blondies, maple walnut cake ~ I even created a warm maple oat nut smoothie…I’m obsessed.
It’s one of my all time favorite flavors (along with lemon, cardamom,) and if you agree, I’ve got more temptation for you…
Maple Walnut Blondies were one of my favorite recipes from the last year ~ you’ve got to try them!
Maple Walnut Cakeis perfect for when you really want to celebrate maple flavor.
Salted Maple Caramel Sauce is for when you really just want to drink the maple syrup out of the bottle but that seems weird.
Maple Frangipane Pecan Pie is my new favorite thanksgiving pie! The moist, nutty pecan frangipane is a revelation, and the maple syrup flavor takes it over the top.
Maple Glazed Oatmeal Cookies are the perfect low key snack or dessert that are nostalgic and comforting.
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Maple Oat Nut Banana Bread
- 9x5 loaf pan
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 1 Tbsp maple syrup
- 1/2 tsp cinnamon
- 2 large eggs
- 1 1/2 cups mashed banana, (that was 3 bananas for me)
- 1/3 cup rolled oats
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups all purpose flour
- 1/2 cup chopped walnuts
- 1/4 cup butter
- 1/2 cup maple syrup
- 1/4 tsp maple extract, optional
- 1 1/2 cups confectioner's sugar, sifted
- rolled oats
- chopped walnuts
- Preheat your oven to 350°F Grease a 9x5 loaf pan and line with a sling of parchment paper with long ends. This will help you lift the bread out for neater slicing.
- Cream the butter and sugars together until light and fluffy, scraping down the sides of the bowl a few times. I do this in a stand mixer, but you can use electric beaters or a good old fashioned wooden spoon.
- Beat in the vanilla, maple syrup, and eggs, one at a time, scraping down the bowl as needed. Blend in the mashed bananas, oats, baking soda, and salt.
- Fold in the flour and then the walnuts. Turn the batter into your prepared pan and spread out evenly. Bake for 30 minutes, then turn down the oven to 325F and bake for another 30-35 minutes, or until a toothpick inserted near the center comes out without wet batter on it. You may need to tent the bread with foil for the last part of baking so it doesn't get too brown on top. Cool on a rack.
- To make the glaze, put the butter and maple syrup in a saucepan and bring to a boil. Boil for 2 minutes, then take off the stove and add the maple extract (if using) and sifted sugar. Stir or whisk well until there are no lumps. Let the glaze cool for about 15 minutes, stirring it occasionally to keep it smooth. Pour or spread over the cooled bread, and top with a sprinkle of oats and walnuts. Let the frosting harden before you slice the bread.
Questions and Reviews
Can this be made in a Bundt pan?
Depending on your pan you may need to double the recipe.
This is the best ever banana bread! I love the maple topping and the texture and density that the oatmeal provides. I’ve made this twice now and both times I added 1/2 tsp maple extract to the batter which I liked. I also swapped out half the regular flour for whole wheat flour and doubled the chopped walnuts. The second time I added 1/4 cup raisens just to change it up a little. I messed up the first time I made the glaze. After boiling it for 2 minutes I realized I only used used half the maple syrup, so I added the other half and boiled for another 1 minute hoping it would “even out.” It cooled/thickened quickly after adding the confectioner’s sugar. I only used half on the bread, and the other half I rolled into balls of maple candy. I cut the glaze in half the next time. Both glazes were a little dry after they cooled causing it to crumble a little when sliced. Maybe next time I’ll try using less confectioner’s sugar, or add a little milk or extra butter. Maybe boiling for only 1 minute might be the solution?? Did anyone else have a slightly dry crumbly glaze? I can see lots of yummy maple banana bread in my future! Thank you, Sue, for a great recipe. 10-27-22
Patience “they” say is a virtue and this was never truer for me as I waited for this bread to complete its full circle. The enticing aroma as the baking cycle neared conclusion, the waiting time for cooling down before glazing; the cooling time for the glaze . . . I could hardly contain myself from slicing into the bread prematurely! Oh, but what a reward I had with a bread that is full of big banana flavour with the subtle sweet earthy – in a good way! – joy of maple syrup and the nuttiness of oats and real nuts! Such a winning combination. The crumb was tender yet sturdy and so moist. The glaze which for me performed like a thicker pourable icing is addictive and reveals a bold maple flavour – I did use pure maple extract – and reminded me of maple nut fudge! With full transparency this glaze is extremely sweet, but I think it is the perfect complement to the banana bread and its “naturally grounded” full flavour. I did make a couple of very small changes based on what I had available and just as a personal touch. I substituted pecans for the walnuts, and for the topping, I tossed the chopped pecans and oatmeal together and lightly toasted them in a dry pan to bring the ‘nuttiness’ out from both ingredients. I followed Sue’s video clips and kept the bread in the pan to pour the full recipe glaze over and it worked perfectly. Of course, there was a thicker depth of glaze at both ends of the bread but the ratio of glaze to bread over the majority of the bread was perfect for my tastes. Another delicious winner Sue . . . thank you!
If this doesn’t entice readers to make this bread I don’t know what will!
Oh, I hope so, as it is meant to . . . they will have no regrets, I am sure! I might add that the flavours have just bloomed going into day 2; so delicious and moist! (Yes, I know it is still morning as I write this, but it is banana, oats, nuts, and maple syrup after all. All breakfast ingredients, right? LOL!) Again, much appreciation Sue, for your continuing efforts to bring great offerings to your readers! “Cheers” from the sunny – finally! – Canadian Prairies!
Delicious! I’ve made this recipe a number of times. I do divide the batter into 2 smaller pans, cut the white sugar by 1/4 c. and adjust the baking time…one for me and one for a neighbor. Also, I cut the glaze recipe in half so that there is just a thin smear, perfect!