By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 10
264 cal · 63 min
Maple Banana Bread
Recipe GLPRbc53db8d47b295
A moist and flavorful quick bread that combines the natural sweetness of ripe bananas with warm maple notes. Oatmeal adds a subtle texture and heartiness to this comforting breakfast or dessert loaf. Perfect for morning coffee or an afternoon treat.
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Ingredients
3 to 4 large bananas, mashed
½ cup softened butter
½ cup brown sugar
½ cup white sugar
2 large eggs
1½ cups all-purpose flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon maple flavoring
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan and set aside.
In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes.
Add the mashed bananas and maple flavoring to the butter mixture, stirring until well combined.
Beat in the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
In a separate bowl, whisk together the flour, rolled oats, and baking soda.
Gently fold the dry ingredients into the wet ingredients, stirring only until just combined. Do not overmix; the batter should have a slightly lumpy texture.
Pour the batter into the prepared loaf pan, smoothing the top.
Bake at 350°F for 45-50 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs. Avoid overbaking, as this can result in a dry loaf.
Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.
Comments
All ingredients are standard stock at every major Charlotte grocery chain, with no special trips required. The stated 63 minutes is honest for mixing and baking, though does assume bananas are already on hand. At roughly $0.80-$1.20 per serving, this is genuinely cheap; butter and eggs are the main cost drivers, but both are sale items regularly at Harris Teeter and Food Lion. Banana bread reheats well for several days and is a forgiving quick bread that tolerates minor oven temperature variation, making it reliable for busy households. The only real weakness is that maple flavoring is a bit of a shortcut—real maple syrup would deepen the flavor but cost more and shift the liquid ratios, so the recipe's choice makes sense for weeknight baking.
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