Maple Pecan Banana Bread Recipe
Introduction
This Maple Pecan Banana Bread is moist, rich, and naturally sweetened with pure maple syrup, complemented by the buttery crunch of pecans. It’s an easy, comforting loaf perfect for breakfast, tea time, or dessert that everyone will love.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- ½ cup (120ml) pure maple syrup
- ⅓ cup (75g) unsalted butter, melted (or coconut oil for dairy-free)
- 2 large eggs, room temperature
- 3 medium overripe bananas, mashed (about 1 ½ cups)
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) milk (or almond milk for dairy-free)
- ¾ cup (90g) chopped pecans, toasted if desired
- (Optional) 2 tablespoons brown sugar for extra caramel flavor
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang for easy removal.
- Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon if using. Set this mixture aside.
- Step 3: In a large bowl, mash the bananas until mostly smooth. Add the melted butter, maple syrup, eggs, vanilla extract, and milk, whisking until everything is well combined.
- Step 4: Gently fold the dry ingredients into the wet ingredients until just combined; be careful not to overmix to keep the bread tender.
- Step 5: Fold in most of the chopped pecans, reserving some for topping the batter.
- Step 6: Pour the batter into the prepared loaf pan, smooth the top, and sprinkle with the remaining pecans.
- Step 7: Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Serve warm or at room temperature.
Tips & Variations
- Use very ripe bananas for the best sweetness and moisture.
- Avoid overmixing the batter to keep the bread tender and moist.
- Toast the pecans before adding them for a deeper, nuttier flavor.
- For a vegan version, replace eggs with flax eggs and use plant-based milk.
- To make it gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Storage
Store the banana bread airtight at room temperature for up to 3 days or refrigerate it for up to one week. You can also freeze sliced portions for up to 3 months. To reheat, warm slices in a toaster or microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of pecans?
Yes, walnuts or almonds work well as substitutes and provide a similar crunchy texture and flavor.
How do I know when the banana bread is fully baked?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, the bread is done. If batter sticks to the toothpick, bake a little longer.
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Maple Pecan Banana Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Diet: Vegetarian
Description
This Maple Pecan Banana Bread is irresistibly moist, rich, and naturally sweetened with pure maple syrup, complemented by the buttery crunch of toasted pecans. Perfect for breakfast, tea time, or dessert, it’s an easy, comforting bake that delivers a tender crumb and a wonderful balance of flavors.
Ingredients
Dry Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
Wet Ingredients
- ½ cup (120ml) pure maple syrup
- ⅓ cup (75g) unsalted butter, melted (or coconut oil for dairy-free)
- 2 large eggs, room temperature
- 3 medium overripe bananas, mashed (about 1 ½ cups)
- 1 teaspoon pure vanilla extract
- ½ cup (120ml) milk (or almond milk for dairy-free)
Add-ins
- ¾ cup (90g) chopped pecans, toasted if desired
- Optional: 2 tablespoons brown sugar for extra caramel flavor
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal of the bread.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon if using. Set this dry mixture aside.
- Prepare Wet Ingredients: In a large bowl, mash the overripe bananas until mostly smooth. Whisk in the melted butter, pure maple syrup, eggs, vanilla extract, and milk until all ingredients are well combined.
- Combine: Gently fold the dry ingredients into the wet banana mixture using a spatula, mixing only until just combined to avoid overworking the batter and keeping the bread tender.
- Add Pecans: Fold in most of the chopped pecans, reserving a small handful to sprinkle on top of the batter before baking.
- Fill and Bake: Pour the batter into the prepared loaf pan, smooth the top evenly with a spatula, then sprinkle the remaining pecans over the surface. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes, then lift it out using the parchment paper overhang and transfer to a wire rack to cool completely. Serve warm or at room temperature as desired.
Notes
- Use very ripe bananas for maximum sweetness and moisture in the bread.
- Avoid overmixing the batter to maintain a tender and soft texture.
- Toast pecans before folding them into the batter to deepen their flavor and crunch.
- For a vegan option, replace eggs with flax eggs and use plant-based milk like almond milk.
- To make gluten-free bread, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Store the bread airtight at room temperature for up to 3 days, refrigerate for up to a week, or freeze individual slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: Maple Pecan Banana Bread, Moist Banana Bread, Maple Syrup Banana Bread, Pecan Bread, Breakfast Bread, Vegetarian Banana Bread, Easy Banana Bread Recipe
