Irresistibly Moist Maple Pecan Banana Bread Recipe
This Maple Pecan Banana Bread is moist, rich, and naturally sweetened with pure maple syrup, complemented by the buttery crunch of pecans. Perfect for breakfast, tea time, or dessert, it’s an easy, comforting bake that’s impossible to resist.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices)
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
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
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving an overhang.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, salt, and cinnamon (if using). Set aside.
- Prepare Wet Ingredients: In a large bowl, mash bananas until mostly smooth. Whisk in melted butter, maple syrup, eggs, vanilla, and milk until well combined.
- Combine: Gently fold dry ingredients into wet ingredients until just combined. Avoid overmixing.
- Add Pecans: Fold in most of the chopped pecans, reserving a handful for topping.
- Fill and Bake: Pour batter into prepared pan, smooth top, and sprinkle with remaining pecans. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let cool in pan for 10 minutes, then transfer to wire rack. Serve warm or at room temperature.
Notes
- Ripe Bananas: Use very ripe bananas for maximum sweetness and moisture.
- Texture Tip: Avoid overmixing to keep the bread tender.
- Pecan Boost: Toast pecans before adding for deeper flavor.
- Vegan Option: Replace eggs with flax eggs and use plant-based milk.
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free blend.
- Storage: Store airtight at room temp for 3 days, refrigerate for up to a week, or freeze slices for up to 3 months.
Find it online: https://recipesize.com/moist-maple-pecan-banana-bread/