One Bowl Maple Cinnamon Banana Bread

2 slices of banana bread cut from the loaf with maple syrup on the side

This Maple Cinnamon banana bread is perfectly moist with an incredibly soft crumb and full of coffee, cinnamon, and maple syrup flavors.


  • 1.5 cups (281g) mashed, very ripe bananas, about 2.5 large bananas
  • 1 large egg
  • 1/3 cup (65g) melted coconut oil
  • 1/3 cup (65 grams) light brown sugar
  • 1/4 cup (60g) maple syrup  
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons finely ground coffee, fresh ground preferred
  • 1 1/4 cups plus 2 tablespoons (180 grams) whole-wheat flour*


  1. Preheat the oven. Adjust the oven to the middle rack of the oven. Preheat oven to 350°F (180°C). Butter and line a 9×5″ loaf pan with a sheet of parchment paper, extending up two sides, forming a “sling” for your bread. The parchment paper makes it easy for you to remove the bread and slice it later.
  2. Mash the bananas. In a large bowl, mash the bananas using a large fork or potato masher until small lumps remain. Note: If you didn’t use a scale to weigh the bananas before mashing, scoop the mashed bananas into a measuring cup to ensure you have 1.5 cups mashed bananas. Eat any leftovers that didn’t fit into the measuring cup and mash more banana if you don’t have enough to fill the measuring cup.
  3. Add the wet ingredients. Add the egg to the mashed bananas and whisk together until fully combined. Then, add the coconut oil and whisk again until fully incorporated. Make sure there is no oil separated from the batter. 
  4. Add the sugars and coffee. Whisk in the brown sugar until combined, followed by the maple syrup and coffee.
  5. Add the dry ingredients. Add the baking soda, Kosher salt, cinnamon, and coffee grounds to the banana mixture and whisk until combined. Then, add the flour and fold the flour into the wet mixture until just blended.
  6. Bake. Pour the batter into the prepared pan and spread evenly. Bake until the toothpick inserts into the center of the loaf comes out clean, about 40 minutes.
  7. Serve. Let cool 20-minutes in the pan, then use the parchment paper to help lift the loaf out of the pan and cool completely on a wire rack. Serve with butter, if desired.


WHOLE WHEAT FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.