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Maple Pecan Banana Bread

Maple Pecan Banana Bread

Linda M. Harris
This Maple Pecan Banana Bread is a delightful twist on the classic banana bread.
With the natural sweetness of ripe bananas, rich maple syrup, and toasted pecans, it’s a perfect combination of flavors and textures.
Whether you’re enjoying it fresh from the oven or as leftovers, this bread is soft, moist, and absolutely delicious.
It’s the perfect treat for breakfast, a snack, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Slices
Calories 230 kcal

Equipment

  • 1 9x5-inch loaf pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 spatula or wooden spoon
  • whisk
  • 1 toothpick or cake tester
  • 1 skillet (for toasting pecans)

Ingredients
  

  • 3 large ripe bananas about 1 ½ cups mashed
  • 1 cup pure maple syrup
  • 2 large eggs
  • 1/2 cup unsalted butter melted (or 1/2 cup vegetable oil)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup toasted pecans chopped (about 3 oz)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • Toast the pecans: Place the pecans in a dry skillet over medium heat for 5-7 minutes, stirring occasionally, until they are lightly browned and fragrant. Set aside to cool.
  • Prepare the bananas: Mash the ripe bananas in a large mixing bowl until smooth or slightly chunky, depending on your texture preference.
  • Mix the wet ingredients: In a separate bowl, whisk together the eggs, maple syrup, melted butter (or oil), and vanilla extract.
    Make sure the mixture is smooth and well combined.
  • Combine the dry ingredients: In another bowl, whisk the flour, baking soda, and salt together.
  • Incorporate the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
    Be careful not to overmix.
  • Add the bananas and pecans: Fold in the mashed bananas and toasted pecans until evenly distributed throughout the batter.
  • Bake the bread: Pour the batter into the prepared loaf pan.
    Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few crumbs attached.
  • Cool: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
    Slice and enjoy!

Notes

Recipe Notes:

  • Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas that are heavily speckled with brown spots for the best results.
  • Storage: Store any leftover bread in an airtight container at room temperature for up to 3-4 days. It can also be wrapped tightly and frozen for up to 3 months.
  • Flavor variations: Feel free to experiment with add-ins like chocolate chips, dried fruit, or even a pinch of cinnamon for a different twist on this classic banana bread.
  • Gluten-Free Version: To make this bread gluten-free, use a 1:1 gluten-free flour blend in place of the all-purpose flour. Be sure to check the brand’s instructions for any adjustments.
Keyword Maple Pecan Banana Bread