
Banana Cinnamon Maple Cake is a perfect answer to ripe bananas sitting on the counter and a craving for something buttery to go with your morning coffee. This cake has a soft crumb and fills the kitchen with cinnamon and maple as it bakes. It is not a banana bread but a true cake with enough moisture to almost melt in your mouth and just the right balance of banana and spice.
I stumbled across this recipe on a rainy morning when I needed something comforting and quick. After tweaking the flour blend and adding a hint of maple syrup it quickly became a family favorite for lazy weekends and holiday brunches.
Ingredients
- Ripe bananas: Choose the most speckled soft ones for deeper flavor and sweetness
- All purpose flour: Select a fresh bag for lightness and avoid anything old and musty
- Whole wheat flour: Adds a nutty background and extra texture look for finely ground types
- Cinnamon: Use a fragrant Ceylon cinnamon if possible as it gives a sweeter spice note
- Maple syrup: Real maple syrup boosts the cake’s aroma and brings a natural sweetness
- Soft butter: Look for butter with high milk fat for the richest crumb
- Eggs: At room temperature for easy mixing and better rise
- Baking soda and baking powder: Ensure both are fresh for the fluffiest texture
- Brown sugar: For moistness and a slight caramel undertone choose soft packed sugar
- Salt: A pinch balances the sweetness and brings out all the flavors
Instructions
- Prepare the Bananas:
- Start by peeling three ripe bananas and mashing them with a sturdy fork until little to no lumps remain. The banana should look creamy and glossy but do not puree with a blender. This step is vital as chunky banana pieces create random pockets of gooeyness.
- Cream the Butter and Sugar:
- In a large bowl beat together softened butter and packed brown sugar until very light and pale in color. This can take three to five minutes with a hand mixer and it is important to get air into the mixture for fluffiness. Scrape down the sides at least twice to evenly combine.
- Add Eggs and Maple:
- With the mixer on low add the eggs one at a time allowing each egg to disappear fully before adding the next. Pour in maple syrup then beat until mixed but not glossy which keeps the cake light rather than overly sticky.
- Fold in the Dry Ingredients:
- Whisk together all purpose flour whole wheat flour baking soda baking powder salt and cinnamon in a separate bowl. Slowly add the dry mix to the wet mixture using a large spatula and broad gentle strokes. Stop as soon as there are no visible dry streaks. Overmixing will make the cake dense.
- Combine Bananas:
- Pour the mashed bananas into the bowl and gently fold by hand until just dispersed through the batter. If you see swirls of banana that is fine the lumps will smooth out during baking and add to the tender crumb.
- Prepare the Pan:
- Grease a standard loaf pan or line with parchment then pour the thick batter in spreading lightly. Level the top with a spatula but avoid packing it down to maintain airiness.
- Bake the Cake:
- Place the pan in a preheated 350 degree oven middle rack and bake for about fifty to sixty minutes. Begin checking at forty five minutes by testing with a toothpick inserted into the center. The cake is done when the tester comes out almost clean with a couple sticky crumbs.
- Cool and Serve:
- Let the cake cool in the pan for at least ten minutes before turning out onto a rack. This rest time allows the crumb to set so slicing is easier. If serving warm spread with a little butter or drizzle with extra maple for an indulgent touch.

My favorite part of this cake is that moment you slice it warm and the maple aroma hits you. My daughter always sneaks a corner with extra butter because she says that is the best bite. Over the years I have baked this for gatherings and it always disappears quickly with requests for the recipe.
Storing Your Banana Cinnamon Maple Cake
For the best taste and texture wrap the cake well in foil or store in an airtight container. Leave at room temperature for up to three days or refrigerate for a week. Warm slices gently in the microwave for that fresh baked feel.
Easy Ingredient Swaps
No whole wheat flour Use only all purpose for a slightly softer finish. Out of maple syrup Honey or dark brown sugar can stand in for a similar sweetness. Want to add crunch Toss in chopped walnuts or pecans right before baking for added texture.
How to Serve Your Cake
Serve warm with a pat of butter or a drizzle of maple syrup for richness. Pair with coffee or spiced tea for a cozy afternoon treat. Cut into cubes and layer into a yogurt parfait for a fun breakfast twist.
History and Context
Banana cake stems from resourceful home bakers who wanted to stretch out ingredients and avoid waste. The addition of cinnamon and maple turns this classic into a comforting cake reminiscent of old fashioned breakfasts. This recipe is especially popular in colder months when those warm aromas bring everyone to the kitchen.
Adapting With the Seasons
Add diced apples in autumn for more texture and sweetness. Top with whipped cream or berries in spring when fruit is in season. Mix in a pinch of ginger or nutmeg in winter for even more spice.
Success Stories
Friends who thought they disliked banana cake have requested seconds after trying this one. One holiday we served it instead of pumpkin pie and no one missed dessert. My favorite success is kids who do not like nuts in cake always ask for an extra frozen slice in their lunch box.
Freezer Friendly Conversion
Let the cake cool completely then wrap tightly in plastic and foil. Store flat in the freezer for up to two months. Thaw at room temperature then warm before serving. Freezer slices can be toasted directly for a fast breakfast treat.

The scent of cinnamon and maple will fill your kitchen. This cake is sure to become a beloved treat for cozy mornings and gatherings.
Common Recipe Questions
- → How do I achieve a fluffy texture?
Keep the batter thick and slightly lumpy, and avoid overmixing. Use fresh baking powder or soda for a light crumb.
- → Which type of bananas work best?
Use overripe, spotted bananas for optimal sweetness and a moist, tender crumb in your cake.
- → Can I use different flours?
A mix of whole wheat and all-purpose flour adds mild nuttiness and lightness. Plain flour also works well.
- → Why is my cake dry?
Check for doneness early. Do not overbake; remove cake when a toothpick shows a few sticky crumbs.
- → What can I add to enhance flavor?
Try chopped nuts, chocolate chips, or extra spices like nutmeg to personalize your banana cinnamon maple cake.