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Close-up of a slice of Maple Pecan Banana Bread topped with a thick maple glaze and chopped pecans.

Maple Pecan Banana Bread

I first made this banana bread with my grandmother using overripe bananas and pecans from her pantry. Years later, I added maple syrup to the recipe, creating this Maple Pecan Banana Bread. Each bite brings back memories of those mornings with her.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1 loaf
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 to 3 tbsp maple syrup
  • 2 to 3 tbsp cream or milk

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 until the eggs are well beaten.
  3. Add the maple syrup, vanilla extract, maple syrup extract, and Greek yogurt. Mix one more time until the batter is creamy. The batter might look slightly separated because this recipe uses butter; this texture will correct itself when you add the flour.
  4. In a separate bowl, combine the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter. 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. 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 will cause 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

You can enjoy this banana maple bread warm with coffee or tea. Adding a touch of salted, softened butter to the bread makes it richer.
To store the bread, let it cool completely for a few hours first. Wrap it well with plastic wrap on a tray. You can keep the bread at room temperature for up to 2 days, or in the refrigerator for a week.

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