Maple Pecan Banana Bread
Maple sugar and bananas come together in delicious and moist loaf. Toss in some toasted pecans and slather in maple butter and you have yourself one delicious loaf of bread.
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Equipment
- mixing bowls
- whisk
- 9x5 loaf pan
- parchment paper
Ingredients
Maple Butter
- ½ cup unsalted butter room temperature
- 2 tbsp pure maple syrup
- ½ tsp vanilla extract
Maple Pecan Banana Bread
- 2 cup all purpose flour 260 g
- ½ cup unsalted butter, melted 113 g
- ½ cup light brown sugar, packed 106 g
- ¼ cup pure maple sugar 40 g
- 3 large bananas, very ripe
- 2 large eggs room temperature
- 3 tbsp sour cream room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- 1 cup chopped pecans toasted optional
Instructions
Maple Butter
- Combine butter, pure maple syrup and vanilla in small bowl and whisk until well combined. Set aside.
Maple Pecan Banana Bread
- Combine all purpose flour, baking soda, cinnamon and fine sea salt. Whisk until well dispersed.
- In a separate bowl add bananas and mash with fork. Bananas should look like applesauce with some chunks when done.
- In a large bowl melt the butter. Allow to cool before adding other ingredients.
- Add bananas, sugars, sour cream, vanilla and eggs to melted butter. Whisk until smooth and well combined. Batter might look slightly lumpy due to banana pieces.
- Add dry ingredients to wet ingredients.
- Use spatula to gently fold in dry ingredients to wet. When flour is halfway incorporated, add pecans and continue gently folding.
- Preheat oven to 350 F. Prepare 9x5 loaf pan.
- Pour batter into loaf pan and smooth out with spatula.
- Top with pecans for added crunch. Bake at 350 F for 50 to 60 minutes.
- Remove from oven and place on wire rack to cool. Allow to cool in baking loaf for at least 1 hour before removing. Allow to cool completely before slicing.
Notes
Weigh Your Ingredients. You will have a better chance of success with this recipe if you weigh your ingredients.
The Browner, The Better. You want your bananas to be very ripe. The skin should have lots of brown spots before you begin.
Room Temperature Ingredients. It's easier for your ingredients to blend together if they are room temperature.
Toasty Pecans. You can toast your pecans prior to baking to help provide a toastier, nuttier flavor to the bread. Or you can push straight through and add to the batter as is.
Loaf Pan. You can either butter and flour the loaf pan, or spray with baking spray and lay a piece of parchment inside. Spray with more baking spray and then add in batter.
Gummy Bread. Yikes, no one wants gummy banana bread. But unfortunately it happens to the best of us (it happened to me!). Over mixing is going to overdevelop the gluten and cause the bread to get gummy. So make sure when folding in the dry ingredients you do it gently and stop when you see just the barest of flour streaks remaining. This will help ensure you get a soft and moist bread all throughout.
Dry Bread. The culprit here might be the bread was over baked which can easily happen in an overly hot oven. I recommend an oven thermometer, but you can also watch for signs of doneness. Look for the bread pulling away from the sides, and you can insert a toothpick to the center - if it pulls away with only a bit of crumbs or banana than your loaf is done. Remove from oven and allow to set in the loaf pan for at least an hour.
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