Salted Maple Butter Banana Bread

I love to make a new banana bread recipe every year in the Fall, and I swear that the new one always out-ranks the last. This is a moist and delicious banana bread with a slathering of a maple syrup butter mix finished with a sprinkling of chunky sea salt. It’s so good, I literally can’t stay out of it when I make it. You’ll have a new favorite go-to I promise! I recommend baking it in a Pullman pan if you have one. It’ll give it beautiful tall sides and look like you bought it from a bakery. This recipe yields two whole loaves, perfect for giving away.

Salted Maple Butter Banana Bread

Yield: 2 loaves

Prep Time:25 minutes

Bake Time: 65–80 minutes

Oven: 325°F

Ingredients

Banana Bread

• 1 cup (226 g) salted butter, softened to room temperature

• 1½ cups (300 g) dark brown sugar, firmly packed

• ½ cup (100 g) granulated sugar

• 4 large eggs, room temperature

• 4 teaspoons vanilla extract

• 2 cups (450–500 g) very ripe mashed bananas, about 6 medium bananas

• ⅔ cup (160 g) full-fat sour cream

• ½ cup (120 g) full-fat buttermilk

• 2 tablespoons of molasses

• 3½ cups (440 g) all-purpose flour

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon kosher salt

• 1 teaspoon ground cinnamon

Maple Butter Glaze

• 6 tablespoons salted butter

• 6 tablespoons pure maple syrup

• 2 tablespoons dark brown sugar

• ½ teaspoon vanilla extract

• Tiny pinch of kosher salt, optional

• Flaky French sea salt, such as fleur de sel, for finishing

Instructions

1. Prepare the pans

Preheat the oven to 325°F.

For regular loaf pans: Grease two 9×5-inch loaf pans and line them with parchment, leaving enough overhang to easily lift the bread out.

For Pullman pans: Lightly grease two standard 9×4×4-inch Pullman-style pans. Line the bottoms with parchment if desired.

Do not use the Pullman lids. This recipe is designed to bake with the tops open so the loaves can develop their beautiful domed tops and receive the maple-butter glaze.

2. Cream the butter and sugars

Place the softened salted butter and dark brown sugar in the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl and hand mixer.

Beat for 2–3 minutes, until light and fluffy.

Add the granulated sugar and continue beating for about 1 minute.

3. Add the eggs

Add the eggs one at a time, mixing well after each addition.

Scrape down the sides of the bowl as needed.

Add the vanilla and mix briefly.

4. Add the banana and dairy

Add the mashed bananas, sour cream, and buttermilk.

Mix on low speed just until combined.

The mixture may look slightly curdled. That's completely normal.

5. Combine the dry ingredients

In a separate large bowl, whisk together:

• Flour

• Baking soda

• Baking powder

• Kosher salt

• Cinnamon

6. Finish the batter

Add the dry ingredients to the wet mixture in two additions, folding gently with a spatula or mixing on the lowest speed just until incorporated.

Do not overmix.

Stop as soon as there are no visible streaks of flour.

7. Divide between the pans

Divide the batter evenly between the two prepared pans.

For the most consistent loaves, each pan should receive approximately 850–900 g of batter, depending on the exact weight of your bananas.

Smooth the tops with an offset spatula.

8. Bake

Place both pans on the center rack of the oven.

Bake at 325°F.

For 9×5-inch loaf pans, begin checking around 65 minutes. Total baking time will generally be 65–75 minutes.

For 9×4×4-inch Pullman pans, begin checking around 65 minutes, with total baking time generally 70–80 minutes.

The exact baking time will depend on the depth and material of your pans and the moisture content of your bananas.

The loaves are done when the centers are set and a toothpick inserted into the middle comes out with moist crumbs attached but no wet batter.

If the tops become deeply golden before the centers are finished, loosely tent them with foil.

9. Cool

Let the loaves cool in their pans for 15–20 minutes.

Carefully lift them out using the parchment and transfer them to a wire rack.

Maple Butter Glaze

While the bread is baking, prepare the glaze.

Add the salted butter, maple syrup, and dark brown sugar to a small saucepan.

Heat over medium-low heat until the butter melts and the brown sugar dissolves.

Bring to a very gentle simmer and cook for 1–2 minutes, stirring constantly.

Remove from the heat and stir in the vanilla.

Let the glaze cool for approximately 5 minutes. It should still be fluid but slightly thickened and glossy.

The double-glaze method

While the banana bread is still warm, brush the tops generously with maple butter.

Wait 3–5 minutes, then brush them again.

The first coating soaks slightly into the crust. The second creates that gorgeous shiny, lacquered maple finish.

Finish with a delicate scattering of flaky French sea salt. I prefer the chunky Maldon Flakes.

Let the loaves cool for at least 30 minutes before slicing.