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Maple Pecan Banana Bread

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Maple Pecan Banana Bread

Maple Pecan Banana Bread
Yield1 loaf (8 x 4 in / 20 x 10 cm)
Prep15 minutes
Bake1 hour
LevelBeginner-Friendly
Nutrition facts ›
Texture goal
Moist and tender banana bread with a crunchy pecan topping.

This Maple Pecan Banana Bread combines the natural sweetness of ripe bananas with a rich maple syrup twist, topped with crunchy pecans for the perfect cozy treat.

Why you'll want it now, The maple syrup and pecans offer a sweet, nutty twist on classic banana bread.

Why this recipe works

The combination of overripe bananas and maple syrup creates a moist and flavorful bread, while the pecans add a delightful crunch. Using brown sugar enhances the caramel notes, making each slice irresistibly soft and tender.

Equipment

  • Mixing bowls
  • 8 x 4 in (20 x 10 cm) loaf pan
  • Parchment paper
  • Whisk
  • Spatula
  • Cooling rack

How to make it

  1. Preheat the oven to 350°F (175°C). Line an 8 x 4 in (20 x 10 cm) loaf pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a large bowl, combine mashed bananas, brown sugar, maple syrup, melted butter, eggs, and vanilla extract. Mix until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
  5. Pour the batter into the prepared loaf pan and smooth the top.
  6. In a small bowl, toss chopped pecans with maple syrup. Sprinkle evenly over the top of the batter.
  7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Enjoy a slice of this cozy Maple Pecan Banana Bread with your favorite cup of tea or coffee.

How you'll know it's ready

The bread is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Convection oven? (and if you don't have one)

If using a convection oven, lower the temperature to 325°F (160°C) and start checking for readiness a few minutes early, as convection ovens bake faster. Standard oven users, rest assured the listed temperature is perfect for you.

Maple Pecan Banana Bread

Troubleshooting

  • If the bread is too dense, ensure you are not overmixing the batter.
  • For a softer texture, make sure your bananas are very ripe.
  • If the top is browning too quickly, tent with foil halfway through baking.
  • If the bread is dry, check your oven temperature with an oven thermometer.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly and freeze for up to 3 months.

Make ahead

This banana bread can be made a day in advance and stored, wrapped in foil or plastic wrap, at room temperature.

Variations

Frequently asked questions

Can I use frozen bananas?
Yes, thawed frozen bananas work well in this recipe. Make sure to drain any excess liquid before mashing.
How can I make this banana bread gluten-free?
Substitute the all-purpose flour with a gluten-free baking blend designed for 1:1 substitution.
Can I add more maple syrup for extra flavor?
You can add an extra tablespoon of maple syrup, but be cautious as it may affect the bread's texture.
How do I prevent the bread from sticking to the pan?
Line your loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

Nutrition Facts

Per serving: 1 slice (85 g)
Calories320
Total Fat15 g
Saturated Fat7 g
Cholesterol60 mg
Sodium250 mg
Total Carbohydrate45 g
Dietary Fiber2 g
Total Sugars23 g
Protein4 g

Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.

Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.