Banana Cinnamon Maple Cake

This buttery banana cinnamon maple cake fills your home with the coziest aroma while it bakes and turns overripe bananas into something special. The cake is light and fluffy with a hint of maple and warm cinnamon spice making it perfect with your morning coffee or as an anytime treat. So simple to mix up no mixer needed and every bite melts in your mouth.

Every time I make this cake my kids hover by the kitchen waiting for that maple cinnamon scent. The first slice is always fought over and even the crumbs disappear fast.

Ingredients

• Ripe bananas: They add natural sweetness and keep the cake moist Use bananas with black spots for the best flavor
• All purpose flour: Gives the structure Choose unbleached for a tender crumb
• Whole wheat flour: Adds a nutty flavor and texture Use freshly milled if you can
• Baking powder and baking soda: Essential for a fluffy tender texture Make sure yours is fresh
• Cinnamon: Brings warmth and depth Use Saigon or Ceylon for best aroma
• Real maple syrup: Sweetens and infuses the cake with unique flavor Look for 100 percent pure maple syrup
• Unsalted butter: Gives richness and helps everything meld together Use high quality for the best taste
• Eggs: Bind everything together Use large eggs at room temperature
• Brown sugar: Adds moisture and caramelly flavor Choose organic for deeper color
• Salt: Balances the sweetness and brings out all the flavors Use fine sea salt if you can
• Vanilla extract: Boosts the flavor Try for real vanilla over imitation
• Milk: Helps create the right batter consistency Whole milk gives the plushest crumb but any milk works

Instructions

Mash the Bananas:

In a large bowl mash three ripe bananas with a fork until mostly smooth but with some small lumps remaining This lets those sweet banana pockets shine in the baked cake

Cream the Butter and Sugar:

In a new bowl beat together unsalted butter and brown sugar until light and creamy This step traps air which makes the cake extra fluffy You can do this with a wooden spoon or hand mixer

Add the Eggs and Maple:

Stir in eggs one at a time Then drizzle in pure maple syrup and vanilla extract Mix until glossy and consistent

Combine Dry Ingredients:

In a separate bowl whisk together all purpose flour whole wheat flour baking powder baking soda cinnamon and salt This helps the baking powders evenly distribute to avoid dense spots

Mix Wet and Dry:

Gently mix the dry ingredients into the wet mixture alternating with milk Use a spatula and stir just until combined The batter should look thick and a bit lumpy Small pockets of flour are fine and keep the cake light

Fold in Bananas:

Fold the mashed bananas into your batter Do not overmix or you will lose the fluffiness This is where the magic happens

Pour and Bake:

Scrape the batter into a lined or greased cake pan Smooth lightly on top Bake in a preheated oven at 350 degrees Fahrenheit for about 35 to 40 minutes A toothpick should come out with a few moist crumbs but not wet batter

Cool and Serve:

Let the cake cool in the pan for at least 20 minutes This helps the crumb set and makes slicing easier Serve warm with butter or a drizzle of extra maple syrup

I absolutely love using pure maple syrup here The flavor reminds me of family breakfasts on chilly weekends and just a splash transforms the cake into something memorable We once made this for a cousin’s brunch and it disappeared before the coffee was gone

Storage Tips

Once cool wrap the cake tightly in plastic or foil Keep at room temperature for up to three days and refrigerate if you want it to last longer I find it stays surprisingly soft even after being chilled Warm a slice in the microwave for that fresh bake feel

Ingredient Substitutions

If you are out of whole wheat flour just use more all purpose flour For a dairy free version swap the butter for coconut oil or a plant based butter Almond milk works just fine in place of cow’s milk and honey can replace maple syrup though the flavor will be different

Serving Suggestions

Serve thick warm slices with a pat of salted butter for brunch Dust with powdered sugar for dessert Top with whipped cream or yogurt and a drizzle of maple for a luxurious treat If you want a crowd pleaser birthday cake double the recipe and stack with cream cheese frosting

Cultural and Seasonal Notes

Banana cake is a beloved comfort food in many countries Each family tweaks it a bit with local spices or sweeteners The maple and cinnamon combination in this version makes it extra perfect for autumn or winter gatherings

Seasonal Adaptations

Add a handful of chopped toasted walnuts in the fall Mix in a pinch of ground cardamom for holiday spice Fold in chocolate chips or berries in spring for a fresh twist

Success Stories

A friend made this cake for her office party and got more requests for the recipe than ever before She says her secret is letting the bananas get super ripe with dark speckles before baking Another reader told me she makes it into muffins for her kids lunch boxes and they stay soft for days

Freezer Meal Conversion

Let the cake cool completely then wrap individual slices tightly before freezing Pop a piece in your toaster oven or microwave for an instant homemade treat on busy mornings This cake stays surprisingly moist even after freezing and defrosting

I learned the hard way not to overbake banana cake Check it early and use the toothpick test The first time I made this with my daughter she wanted extra cinnamon and it made the house smell like a bakery

Common Questions About Recipes

→ What makes this banana cake fluffy?

The batter should be mixed just until lumpy. Overmixing develops gluten and leads to a dense cake, so keep it light for a fluffy crumb.

→ How many bananas are ideal?

Use three medium-sized ripe bananas for the right balance of moisture and flavor without making the cake soggy or heavy.

→ Can I add nuts or other mix-ins?

Absolutely! Walnuts, pecans, or chocolate chips are great additions for texture and taste.

→ How do I know when the cake is done?

Insert a toothpick into the center; if it comes out with a few moist crumbs, the cake is ready to remove from the oven.

→ Why should I use both whole wheat and white flour?

This blend gives a light texture with subtle nuttiness, resulting in a balanced and flavorful cake.