Maple Pecan Banana Bread
Banana bread sweetened with real maple syrup, warmed with cinnamon and full of toasted pecans. Made for fall mornings.
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Makes
- 1 (9x5-inch) loaf, about 10 slices
This is banana bread dressed for fall: maple syrup in the batter, toasted pecans throughout and an optional maple glaze on top. It is lovely with coffee and makes a thoughtful gift wrapped in parchment.
Toast the pecans
Toast the nuts on a sheet pan at 350°F for 6 to 8 minutes, until fragrant. It takes a few minutes and makes a real difference to the flavor.
A quick bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs, and the center reads about 200°F on an instant-read thermometer. If the top browns before the middle is done, tent it loosely with foil.
Maple Pecan Banana Bread
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Makes
- 1 (9x5-inch) loaf, about 10 slices
Ingredients
Method
Heat the oven to 350°F and line a 9x5-inch loaf pan with parchment.
Whisk the bananas, butter, maple syrup, brown sugar, eggs and vanilla.
Whisk the flour, baking soda, cinnamon and salt in another bowl, then fold into the wet ingredients until just combined. Fold in the chopped pecans.
Pour into the pan, arrange pecan halves on top and bake for 55 to 65 minutes, until a toothpick comes out clean. Tent with foil if it browns too quickly.
Cool in the pan for 10 minutes, then on a rack. Whisk the glaze ingredients and drizzle over the cooled loaf.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Storage
Wrap the cooled loaf and keep it at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap well and freeze for up to 3 months; slices thaw in about 30 minutes.
