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.
Love maple?
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
Equipment
- 9×5 loaf pan
Ingredients
- 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
maple glaze
- 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
Instructions
- Preheat your oven to 350ยฐF Grease a 9×5 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.
What a fantastic recipe! It came out amazingly delicious!
Recipe looks delicious, do you think frozen bananas will work, ( they will be thawed)
Yes, I always keep a baggie of mashed bananas in my freezer.
I had so much frosting I was eating the leftover straight from the pan. Shame on me! This was so delicious!
Yum! Just baked this- as muffins. I skipped the glaze because I’m afraid that the Covid-19 might become something akin to the freshman 10, and I too cook/ bake when stressed….I wanted to pretend that this is a healthy breakfast food so I added some flaxseed meal. I added the maple extract to the muffins (because…yum) and., I have a little maple sugar so I sprinkled just a bit on top of each muffin. Like you I’m crazy for maple and your post talked about your love for cardamom so… I thought why not add that to the muffins?
Another wonderful recipe Sue! I get so excited to see your blog posts in my inbox. Thank you again.
Cake was big, beautiful and tasty. Had a problem adding 1 & 1/2 cups confectioner sugars to the glaze – turned to glue – had to add water to it .
This looks delicious! Can it be made using a Bundt pan instead of a loaf?
Can this bread be frozen with the glaze on it?
I am going to make the bread!
Glazes don’t do very well in the freezer Janet, so ideally you would glaze after defrosting.
Hi Sue
This looks delicious and I will be making it. However
I’m not a fan walnuts, would pecans work or would you just leave the nuts out?
Pecans would be great!
Thank you
Oh my goodness! This Maple Oat nut Banana bread sounds and looks delicious! I am looking forward to trying it soon. Thank you for the recipe.
Hi Sue, this bread looks so decadent! I will be making it this fall for sure! Just wanted to point out that in the glaze instructions it says to add the extract but there is no extract listed in the glaze ingredients. Would you be using maple extract or vanilla extract? Thanks for all the amazing recipes!
Thanks Lola, I’ve corrected that, maple extract is amazing, I plan to do a feature on it soon.