Go Back

Maple Pecan Banana Bread

Maple pecan banana bread is a moist quick bread with ripe bananas, pure maple syrup, and toasted pecans. The loaf bakes until golden, with a toothpick test that shows only a few moist crumbs for a tender slice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.5 tsp kosher salt
Wet ingredients
  • 0.5 cup unsalted butter, melted
  • 0.5 cup pure maple syrup
  • 0.33 cup light brown sugar
  • 3 ripe bananas, mashed
  • 2 large eggs
  • 1 tsp vanilla extract
Pecans
  • 1 cup chopped toasted pecans
  • 2 tbsp chopped pecans, for topping

Equipment

  • 1 sheet pan
  • 1 9x5-inch loaf pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment paper.
Mix the dry ingredients
  1. Whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and kosher salt in a medium bowl until evenly combined.
Mix the wet ingredients
  1. Combine the melted unsalted butter, pure maple syrup, and light brown sugar in a large bowl until smooth.
  2. Stir in the mashed ripe bananas, large eggs, and vanilla extract until fully incorporated.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients just until combined.
  2. Fold in the chopped toasted pecans until evenly distributed.
  3. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the chopped pecans for topping over the surface.
  4. Bake for 55–65 minutes at 350°F, until the loaf is golden brown and a toothpick inserted into the center comes out with only a few moist crumbs.
Cool and slice
  1. Cool in the pan for 15 minutes.
  2. Transfer to a wire rack and cool completely before slicing and serving.

Notes

For the best banana texture, mash the bananas until mostly smooth with only small lumps. Store tightly wrapped in the fridge for up to 4 days; freeze sliced portions in an airtight container for up to 2 months. For a dairy-free swap, use vegan butter in the same amount (melted).