Maple Oat Nut Banana Bread Recipe

Maple Oat Nut Banana Bread Recipe: Maple Oat Nut Banana Bread might make plain old banana bread obsolete. This loaf cake has sweet, maple-y, cinnamon-y flavor in every bite!

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Maple Oat Nut Banana Bread Recipe

A loaf of maple oat nut banana bread, sliced


When they were taken off the market, I was feeling a great deal of disappointment because they were my all-time favorites. Since that day, I have gone through the process of duplicating that incredible flavor combination in my kitchen every autumn.I even made a warm maple oat nut smoothie, in addition to maple walnut ice cream, maple walnut blondies, and maple walnut cake.I can’t escape it.

pouring maple glaze on a maple oat nut banana bread


  • 1/2 cup unsalted buttersoftened
  • 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 extractoptional
  • 1 1/2 cups confectioner’s sugarsifted
  • rolled oats
  • chopped walnuts


  • Preheat your oven to 350 degrees Fahrenheit. Line a loaf pan measuring 9 inches by 5 inches with a sling of parchment paper that has long ends and grease it. In order to slice the bread more neatly, this will assist you in lifting it out.
  • Make sure to scrape down the sides of the bowl several times as you are creaming the butter and sugars together until they become light and fluffy. It is possible to use electric beaters or a good old-fashioned wooden spoon to accomplish this task, but I like to use a stand mixer.
  • Using a hand mixer, gradually incorporate the vanilla, maple syrup, and eggs, making sure to scrape down the bowl as necessary. Incorporate the mashed bananas, oats, baking soda, and salt into the mixture.
  • Mix in the flour, and then add the walnuts after that. After the pan has been prepped, transfer the batter to it and spread it out evenly.
  • Bake for thirty minutes, then reduce the temperature to three hundred twenty-five degrees Fahrenheit and continue baking for another thirty to thirty-five minutes, or until a toothpick inserted near the center comes out clean of any moist batter.
  • When the bread is in the final stage of baking, you might need to cover it with aluminum foil to prevent the top from becoming overly browned. Place on a rack to cool.
  • Putting the butter and maple syrup in a skillet and bringing them to a boil is the first step in making the glaze. After bringing the mixture to a boil for two minutes, remove it from the heat and stir in the sifted sugar and maple extract, if using.

    When there are no lumps, stir or whisk the mixture thoroughly. While the glaze is cooling for around fifteen minutes, swirl it occasionally to ensure that it remains smooth. After the bread has cooled, pour or spread the mixture over it, and then sprinkle some oats and walnuts on top.

    Before you slice the bread, you should wait for the frosting to solidify.


Due to the substantial quantity of batter, it is imperative that this bread be baked in a loaf pan that is of a full size, specifically 9 inches by 5 inches.Be patient because the cooking process will take some time.

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