23 October, 2022
Maple Pecan Banana Bread
Los tres amigos or the three friends have done it again. Bananas, pecans and maple syrup.
These three together make the best sweet treats. Deliciously yummy desserts that you will want to eat before you eat what’s on your dinner plate.
They even go great together for breakfast.
This banana bread recipe is very easy to bring together. Moist banana bread with maple syrup and crunchy pecans. And an extra treat, a maple glaze for the topping.
Read More Here About The Culinary Uses Of Pecans & Maple Syrup
Maple Pecan Banana Bread
1/2 cup unsalted butter, softened at room temp
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 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 – 2 bananas
For Maple Glaze
1 cup confectioner’s sugar
2 to 3 tbsp maple syrup, room temperature
2 to 3 tbps heavy cream or whole milk, room temperature
Preheat oven to 350 degrees.
Butter and flour a 8 ½-inch or 9-inch (22-cm) long loaf pan.
Making the Banana Bread
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Next, add eggs and mix in until well incorporated.
Next add maple syrup, vanilla extracts and the sour cream and mix until well batter is creamy.
Because butter is used exclusively in this recipe (no oil) the batter may look separated at this point. Do not worry about the texture, it will come together once the flour mixture is added.
Next, mash the bananas in a small bowl and set aside.
In a separate mixing bowl, combine flour, baking soda, baking powder and salt.
Next, add the dry ingredients into the batter, mix until a smooth batter forms.
Add the mashed bananas and ½ cup of diced pecans into the batter. Use a spatula to fold everything together.
Baking the Batter
Pour the banana batter into the prepared loaf pan, then top with the remaining ¼ cup diced pecans.
Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the loaf pan and allow it to cool on a wire rack.
NOTE: Do not let the bread cool in the pan. This will cause it to sweat and become heavy.
Making the Maple Glaze
Whisk together confectioner’s sugar with maple syrup and heavy cream until glaze forms.
If you want a thinner glaze, add more syrup and cream.
Spoon the glaze over the semi-warm bread and let it stand for about 5 minutes before slicing and serving.
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