Maple Pecan Banana Bread
This Maple Pecan Banana Bread is the perfect Fall treat. It is great for breakfast, or any time. With crunchy pecans in the mix, and maple syrup, it is one of my all time favorite banana bread recipes.
We love fresh baked banana bread, and my kids really like helping make it, as well. Any time we have over ripe bananas on the counter they’re asking if we can make a batch.
This is such a simple recipe, here are the ingredients you’ll need-
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 4 medium ripe bananas
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup pure maple syrup
- 1/4 cup butter, melted
- 1 cup chopped pecans
Enjoy this bread with a delicious cup of coffee, or a cold glass of milk.
Cooking banana bread is an easy and delicious task! However, it does require a little bit of preparation. Follow these steps to store the banana bread so that it can be enjoyed later:
First, make sure that you place the loaf pan in a cool baking dish or on a cooling rack. Then cover the loaf pan with plastic wrap and put it in the refrigerator for up to five days. If you need to freeze the banana bread, allow it to cool completely first before wrapping it tightly with plastic wrap. The frozen banana bread should be good for 1-2 months before thawing.
To get the printable version of this recipe, see below!
Maple Pecan Banana Bread
Delicious banana bread with sweet maple syrup and crunchy pecans.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 4 medium ripe bananas
- 1/2 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup pure maple syrup
- 1/4 cup butter, melted
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350 degrees, and spray your 9x5 loaf pan with non-stick cooking spray.
- In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- In another large bowl, mash bananas, then add brown sugar and mix. Add in eggs, mix again until just incorporated. Add vanilla, maple syrup, and melted butter, mix again.
- Slowly add the dry ingredients to the wet, mixing as you add. Mix until just incorporated, careful not to over-mix.
- Gently stir in chopped pecans. Pour the batter into your loaf pan and bake 50-60 minutes.
- Tent the pan with foil for the last 20 minutes or so, to avoid too much browning on top. Let the bread cool, and then serve.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 184
Nutrition information isn’t always accurate.
For another great banana bread recipe, check out this delicious option from Sally’s Baking Addiction. We love ALL of her recipes.
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COMING SOON!
