Maple Pecan Banana Bread is a delightful treat that perfectly embodies the flavors of fall. With the warm notes of maple syrup and crunchy pecans, every bite feels like a cozy hug. Whether enjoyed with your morning coffee or as an afternoon snack, the recipe is sure to bring a touch of sweetness to the season.
For those needing substitutions, coconut oil can replace butter for a dairy-free option. Ensure you use pure maple syrup rather than maple-flavored syrup for the best flavor. If you’re allergic to nuts, simply omit the pecans or replace them with seeds for a similar crunch. Ripe bananas are essential for sweetness, so choose ones with brown spots for optimal flavor.
Bread & Rolls
Maple Pecan Banana Bread Recipe
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 ripe bananas, mashed (about 1 ½ cups)
- ½ cup pure maple syrup
- ½ cup brown sugar, packed
- ⅓ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (plus more for topping)
Instructions
- Start by getting your oven nice and toasty at 350 degrees Fahrenheit. Grab a 9×5-inch loaf pan, grease it up, and line it with parchment paper, letting the edges hang over for easy lifting later on.
- In a medium bowl, take some time to whisk together 1 ¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, and 1 teaspoon of ground cinnamon. Just set it aside for now while you tackle the wet ingredients.
- In a larger mixing bowl, mash up 3 ripe bananas, which should give you around 1 ½ cups. Add in ½ cup of pure maple syrup, ½ cup of packed brown sugar, ⅓ cup of melted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Give it a good mix until everything is blended smoothly together.
- Now, gently introduce those dry ingredients from the medium bowl into the wet mixture, being cautious not to overdo it—just mix until you can’t see any more flour streaks. Toss in ½ cup of chopped pecans, saving a few for later to sprinkle on top.
- Pour that lovely batter into your prepared loaf pan and finish it off by scattering some extra pecans on top for that delightful crunch. Slide it into the oven and let it bake for 55 to 65 minutes. It’s ready when a toothpick poked in the center comes out clean or with a few moist crumbs stuck to it.
- After it’s baked to perfection, let the bread chill in the pan for about 10 minutes before you move it to a wire rack. Make sure it cools completely before you slice in.
Tips
- You can make the batter a day in advance and refrigerate it overnight for a quick bake in the morning.
- Store any leftovers wrapped in plastic wrap at room temperature for up to 3 days, or refrigerate for a week.
- For longer storage, slice the bread and freeze individual pieces. Thaw as needed for a tasty treat anytime.
If you’re looking for something equally delicious, try Moist Banana Bread. It’s a wonderfully moist option that pairs perfectly with your favorite spread or enjoyed on its own.