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–+ servings
A loaf of Maple Pecan Banana Bread, sliced to show the moist interior and topped with a maple glaze and pecans.

Maple Pecan Banana Bread

This recipe creates a moist banana bread flavored with maple syrup and pecans. It is suitable for home bakers looking for a sweet treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Banana Bread
  • 1/2 cup unsalted butter, softened
  • 1/4 cup white granulated sugar optional
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/2 cup Greek yogurt or sour cream
  • 1 tsp vanilla extract
  • 1 tsp maple syrup extract optional
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup diced pecans divided
  • 1 cup mashed bananas about 1 1/2 to 2 fruits
For Maple Glaze
  • 1 cup confectioner's sugar
  • 2 tbsp maple syrup use 2 to 3
  • 2 tbsp cream or milk use 2 to 3

Equipment

  • 8 1/2-inch or 9-inch loaf pan
  • Large mixing bowl
  • Separate mixing bowl
  • Wire rack

Method
 

  1. Preheat your oven to 350F/177C. Spray the sides of an 8 1/2-inch or 9-inch loaf pan with baking spray and line the sides with parchment paper. You can also butter and flour the pan instead.
  2. In a large mixing bowl, cream together the softened butter and sugar for a few minutes until the butter is light and fluffy. Add the eggs and mix again for a few minutes until the eggs are well beaten.
  3. Add the maple syrup, vanilla extract, and maple extract next. Mix one more time so the batter is creamy. The batter might look slightly separated because this recipe uses butter; this will correct when you add the flour.
  4. In a separate mixing bowl, combine the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter, then mix for about 1 minute, just until a smooth batter forms.
  5. Mash 1 1/2 to 2 ripe bananas in a bowl using a fork. Add the mashed banana and 1/2 cup of diced pecans into the batter. Use a spatula to fold everything together.
  6. Transfer the banana bread batter into the prepared loaf pan, then top with the remaining 1/4 cup diced pecans.
  7. Bake the bread at 350F for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Remove the bread from the loaf pan and allow it to cool on a wire rack. Do not let the bread cool in the pan, as this causes it to sweat and become heavy.
  9. For the glaze, combine the confectioner’s sugar with a few tablespoons of maple syrup and a few tablespoons of cream or milk. Whisk everything together. Add more liquid if you want a thinner glaze. Spoon the glaze over the warm bread and let it stand for about 5 minutes before slicing.

Nutrition

Calories: 370kcalCarbohydrates: 52gProtein: 5gFat: 16gSaturated Fat: 7gCholesterol: 62mgSodium: 178mgPotassium: 215mgFiber: 2gSugar: 32gVitamin A: 362IUVitamin C: 2mgCalcium: 78mgIron: 1mg

Notes

Enjoy this banana maple bread while it is warm with coffee or tea. You can add a touch of salted, softened butter to the bread for extra richness.
To store the bread, allow it to cool completely for a few hours first. Place it onto a tray and wrap it well with plastic wrap. You can keep the bread at room temperature for up to 2 days, or in the refrigerator for a week.

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