Maple Pecan Banana Bread (video)
Seriously amazing maple pecan banana bread recipe! My easy banana bread recipe is sweetened with maple syrup, which gives the bread so much great flavor and a mouthwatering aroma! This bread is extra moist and delicious, not too sweet, and dotted with crunchy pecans! Plus, add a simple maple glaze on the top for even more maple flavor! I love this recipe and usually make a double batch since it’s gone in no time!
My Banana Bread Video Tutorial
Watch my YouTube video tutorial for step-by-step instructions on how to make this easy maple banana bread recipe! Want to stay up to date on new recipes? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications!
Ingredients for Maple Banana Bread
You’ll love how simple and easy this bread is to make! It takes just 10 minutes to this pecan banana bread into the oven! Here are the main ingredients you’ll need to make it:
- Bananas: use extra ripe and soft bananas for the best tasting bread! Ripe bananas will add lots of flavor and more sweetness compared to green bananas. Plus, they’re easier to mash!
- Butter: use softened unsalted or salted butter for this recipe. If you’re using salted butter, omit the salt from the ingredient list.
- Maple Syrup: I love to use maple syrup for baking because it adds lots of flavor! I recommend using only pure maple syrup for the best results.
- Maple Syrup Extract: this incredibly aromatic and flavorful extract is optional, but if you’re able to get it, you’re going to love the flavor it adds!
- Greek Yogurt: use regular, not low-fat yogurt, or sour cream, for best results. This will make the bread more moist and fluffy.
- All-Purpose Flour, Baking Soda & Baking Powder: make sure to sift the dry ingredients into the banana bread batter.
- Pecans: diced pecans are a great crunchy and nutty addition this recipe! Diced walnuts, almonds and even macadamia nuts will also work well.
- Confectioner’s Sugar: for making the optional maple glaze.
Using Maple Syrup in Baking
I love using pure maple syrup in my baking and cooking recipes, like this maple pecan banana bread and other recipe such as my Maple Pecan Cake and Maple Berry Cake! It adds so much great flavor and it’s especially delicious for fall dessert recipes! For this bread recipe, I used a combination of both maple syrup and sugar. If you wish to make a slightly less sweet bread, you can omit the white granulated sugar altogether. Or, if you don’t have maple syrup, replace it with the same amount of sugar.
How to Make Maple Pecan Banana Bread
You’re just a few minutes away from your kitchen being filled with the most incredible, mouthwatering aroma! Here’s how I make this maple banana bread with pecans:
- Start by preheating your oven to 350F/177C. Spray the sides of an 8 ½-inch loaf pan with a baking spray and line the sides with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar for a few minutes, until the butter is light and fluffy. Next, add in the eggs and mix again for a few minutes, until the eggs are well beaten.
- Add in the maple syrup, vanilla and maple extracts, and the Greek yogurt next. Mix one more time so that the batter is creamy. Because this recipe uses butter, the batter might look a little separated at this point. Don’t worry about the texture, it will come together once you add the flour!
- In a separate mixing bowl, combine the dry ingredients: all-purpose flour, baking soda, baking powder and salt. Sift the dry ingredients into the batter, then mix for about 1 minute, just until a smooth batter forms.
- Mash 1 ½ to 2 ripe bananas in a bowl using a fork, then add the mashed banana and ½ cup of diced pecans into the batter. Use a spatula to fold everything together.
- Transfer the banana bread batter into the prepared loaf pan, then top with the remaining ¼ cup diced pecans. Bake the bread at 350F 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 cool on a wire rack. Don’t let the bread cool in the pan! This will cause it to sweat and become heavy.
Adding a Maple Glaze
If you love the flavor of maple syrup, you’ll love the simple glaze I love to add to this bread! Just combine a cup of confectioner’s sugar with a few tablespoons of maple syrup and a few tablespoons of cream or milk and whisk everything together. To make a thinner glaze, simply add more liquids. Spoon the glaze over the warm bread and let it stand for about 5 minutes before slicing the bread.
Serving & Storing Suggestions
I love to enjoy this banana maple bread while it’s still warm with a cup of coffee or tea! You can even add a touch of salted, softened butter to the bread to make it even more rich and delicious!
To store the bread, allow it to cool down completely for a few hours first. Place it onto a tray and wrap it well with plastic wrap. You can keep the bread at room temperature for up to 2 days, or in the refrigerator for a week. Not that it’s going to last that long!!
More Recipes!
Enjoyed this easy recipe for my maple pecan banana bread? Check out some of my other easy recipes you’re sure to enjoy!
- Banana Nut Bars – soft and delicious bread bars topped with cream cheese icing! This recipe has been in my family for 20 years!!
- Banoffee Cake – the most delicious banana cake recipe, with caramel sauce, pecans and cream cheese frosting!
- Banana Cream Cake Roll – delicate banana swiss roll cake with pecans and cream cheese frosting!
- Almond Cherry Bread – this moist and delicious bread is dotted with sweet cherries and crunchy almonds!
- Raspberry Pistachio Bread – dotted full of raspberries and pistachios, then topped with a raspberry glaze. This moist bread is amazing!!
- Orange Cranberry Bread – I love this easy bread for the fall, with tart cranberries, orange zest and an easy glaze!
Share it on Pinterest!
Supplies/Tools
Need some supplies or tools to make this delicious bread recipe? You can get them here online (Amazon Affiliate Links):
- Maple Syrup Extract – this is one of my all-time favorite flavorings! It adds so much great flavor!
- Non-Stick Loaf Pan – I recommend buying loaf pans in sets of 2. These have great handles on the sides for easier removal from the oven!
- KitchenAid Hand Mixer – I love this small and powerful mixer for small jobs, like this recipe.
- Pure Maple Syrup – pure syrup is a natural sweetener without any additives!
Easy Maple Pecan Banana Bread (video)
Ingredients
- 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 tsp maple syrup extract, optional
- 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 to 2 fruits
For Maple Glaze:
- 1 cup confectioner's sugar
- 2 to 3 tbsp maple syrup
- 2 to 3 tbps cream or milk
Instructions
- Start by preheating your oven to 350F/177C. Spray the sides of an 8 ½-inch or 9-inch (22-cm) loaf pan with a baking spray and line the sides with parchment paper. You can also butter and flour the pan instead of the baking spray.
Baking the Banana Bread:
- In a large mixing bowl, cream together the softened butter and sugar for a few minutes, until the butter is light and fluffy. Next, add in the eggs and mix again for a few minutes, until the eggs are well beaten.
- Add in the maple syrup, vanilla and maple extracts, and the Greek yogurt next. Mix one more time so that the batter is creamy. Because this recipe uses butter, the batter might look a little separated at this point. Don’t worry about the texture, it will come together once you add the flour!
- In a separate mixing bowl, combine the dry ingredients: all-purpose flour, baking soda, baking powder and salt. Sift the dry ingredients into the batter, then mix for about 1 minute, just until a smooth batter forms.
- Mash 1 ½ to 2 ripe bananas in a bowl using a fork, then add the mashed banana and ½ cup of diced pecans into the batter. Use a spatula to fold everything together.
Making the Batter:
- Transfer the banana bread batter into the prepared loaf pan, then top with the remaining ¼ cup diced pecans. Bake the bread at350F 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 cool on a wire rack. Don’t let the bread cool in the pan! This will cause it to sweat and become heavy.
For Maple Glaze:
- Just combine a cup of confectioner’s sugar with a few tablespoons of maple syrup and a few tablespoons of cream or milk and whisk everything together. To make a thinner glaze, simply add more liquids. Spoon the glaze over the warm bread and let it stand for about 5 minutes before slicing the bread.
Serving & Storing:
- I love to enjoy this banana maple bread while it’s still warm with a cup of coffee or tea! You can even add a touch of salted, softened butter to the bread to make it even more rich and delicious!
- To store the bread, allow it to cool down completely for a few hours first. Place it onto a tray and wrap it well with plastic wrap. You can keep the bread at room temperature for up to 2 days, or in the refrigerator for a week. Not that it’s going to last that long!!
I made this last night/today. I did a few modifications. I added cinnamon to the bread batter, then made a crumb topping mixed with the pecans for the top! Added a bit of maple and vanilla extracts to the glaze, and dusted the whole thing with a bit of cinnamon. Absolutely delicious!
Wonderful! I’m so glad you enjoyed the recipe! A crumb topping sounds amazing! 🙂 Thanks for taking the time to leave a review!
Can I make these into muffins?
Yes! This recipe would be great as muffins, too! I think you’ll get about 10 to 12 out of this recipe. Bake them at 350F for about 22 to 25 minutes. Enjoy!
Hi Tatyana! I made this recipe last night and followed your core instructions exactly (the Maple Extract is en route from Amazon though) with the following modifications: I made them into muffins as per your reply to Angie’s comment and added a crumb topping as per Katie’s comment. So… muffins with crumb topping and maple glaze on top of that. GIRL! Your recipe and instructions are AMAZING! I took a really great photo of these — can I send it to you? 🙂 I am making these again this weekend when the Maple Extract finally shows up. Hands down, best banana bread or muffin recipe I have ever made or even ever eaten! I cannot thank you enough!
Hi Julie! I love the idea of making muffins with this recipe! I’m so happy you loved them! This is my favorite banana bread recipe! 🙂 You’ll love the addition of the maple syrup extract – it adds so much flavor! You can send them to my on Instagram or on Facebook!
I substituted coconut milk for the Greek yogurt/sour cream as that is what I had on hand. Man this is the BEST banana bread I have ever made!!!! I plan on making it all the time now!
The coconut milk sounds like a delicious alternative! I’m so glad you loved the recipe! It’s my favorite, too! Thanks for leaving a review!
I’m quite new to baking and I’d love to make this banana bread. I’m wondering what kind of salt you use in your recipes? It seems like most sites use fine sea salt or kosher salt. I’m usually afraid to try a recipe that doesn’t tell you what kind to use but I really would to make this. Thanks in advance for any help you may give me!
Hi Amy! Thanks for your question. I usually use fine sea salt for most of my recipes, unless otherwise specified.
I hope you have fun baking and enjoy this bread! It’s a favorite of mine 🙂
This is the best banana bread I’ve ever made. I love that the refined sugar is low with maple syrup boosting the flavor and sweetness without being overly sweet. I was very tempted to add a cinnamon streusel layer/topping but not everyone in my family likes cinnamon. It did take closer to 60 minutes to bake. This is definitely a keeper. Thank you.
Hi Ramona! I’m so glad you loved the recipe! It’s a favorite of mine, too! Thank you for taking the time to write a review!
Made this yesterday! It was absolutely Devine. I could have eaten the entire bowl of batter it was so delicious. Thank goodness I baked it. Best banana bread ever!
That’s so wonderful to hear!! I’m so happy you loved the recipe! It’s a favorite of mine, too! I always make extra because it doesn’t last for long at my house. Thank you so much for taking the time to leave a review!
Can I use brown sugar instead of white for the batter? Also, can I use mac nut milk instead of cow milk for the glaze?
Hi! Yes, both brown sugar and macadamia milk will work for this recipe. Enjoy!