Bigleaf Banana Bread
Four bananas, coconut oil and a quarter cup of syrup. Top with maple butter.
9 ingredients50–60 min bake¼ cup syrup
of bigleaf maple syrup
One 200 ml bottle covers it.
Ingredients
9 items · ¼ cup of syrup
4 medium bananas, mashed
¼ cup melted coconut oil
¼ cup maple syrup
2 eggs
2 tsp vanilla extract
1 ½ cups flour
1 ½ tsp baking soda
1 tsp cinnamon
½ tsp salt
Method
5 steps · 50–60 min bake
Stir together bananas, coconut oil, maple syrup, eggs, and vanilla.
Add flour, baking soda, cinnamon, salt, and mix until just combined.
Pour batter into a greased bread pan.
Bake for 50-60 minutes.
Add maple butter after cooling, if desired.
Notes
Amy tops hers with maple butter once the loaf has cooled. Make the butter first; it keeps for weeks.
Bigleaf runs darker than sugar-maple syrup. Every recipe on this page was tested with ours, measured as written.
Three more to try
Or see all eight.
Maple Cookies
Soft, buttery, with the syrup doing the sweetening.
Maple Butter
Whipped butter and syrup. Ten minutes, keeps for weeks.
of bigleaf maple syrup
Maple Cream Cheese Frosting
For banana bread, cinnamon rolls, or the cookies.
Every recipe here was tested with our dark bigleaf syrup.
The 2026 run is sold out. The next run is bottled in spring 2027; we send one email the day it is ready.