Maple Pecan Banana Bread

There’s something about the warm, nutty scent of maple and toasted pecans curling through the kitchen that makes everything feel instantly calmer.

This maple pecan banana bread is a cozy, not-too-sweet dessert or snack loaf, with a tender crumb, caramel-golden edges, and crunchy pecan tops that glisten with maple syrup.

It’s simple to stir together and in the oven in minutes, perfect for busy mornings, beginner bakers, or anyone who needs a little comfort on demand.

I first leaned on this recipe after a long, rainy day, when three speckled bananas sat accusingly on the counter.

An hour later, that same kitchen smelled like a bakery, and a warm slice with butter turned the whole evening around.

This loaf shines at Sunday brunch, packed in lunch boxes, or sliced thick for last-minute guests with a pot of coffee. Ready to bring this bread to life?

Why You’ll Love It

• Delivers deep banana flavor with cozy maple, cinnamon, and nutmeg warmth
• Adds satisfying crunch and richness from toasty pecans in every slice
• Stays incredibly moist for days, perfect for make-ahead breakfasts or snacks
• Uses simple pantry ingredients and one bowl for quick, easy prep
• Freezes beautifully; thaw slices for instant homemade treats anytime

Ingredients

• 3 large bananas, very ripe, mashed — deeply speckled or almost black for best sweetness
• 120 ml maple syrup, pure — real maple syrup, not pancake syrup
• 100 g brown sugar, light, packed — gently press into cup for accurate measure
• 80 ml vegetable oil, neutral — canola or sunflower oil works well
• 2 large eggs, room temperature — take out of fridge 30 minutes ahead
• 5 ml vanilla extract — pure vanilla for deeper flavor
• 190 g all-purpose flour — measure by weight or spoon-and-level to avoid dense bread
• 5 g baking soda — check it’s fresh for proper rise
• 3 g baking powder — aluminum-free if you prefer milder taste
• 3 g fine salt — fine grain dissolves more evenly in batter
• 5 g ground cinnamon — warm baking spice that complements banana
• 1 g ground nutmeg, optional — adds subtle cozy depth
• 120 g pecans, roughly chopped — toast lightly first for extra nuttiness
• 60 ml milk, room temperature — dairy or unsweetened non-dairy both work
• 15 ml maple syrup, for brushing on top, optional — warm slightly for easier brushing
• 20 g pecan halves, for topping, optional — press gently into batter so they adhere

Step-by-Step Method

Prepare the Pan and Oven

Preheat the oven to 175°C (350°F). Position a rack in the center for even baking.

Grease a 9×5-inch loaf pan with butter or oil, or line it with parchment paper, leaving an overhang for easy removal.

Lightly flour if not using parchment. Set the pan aside while you mix the batter.

Mash the Ripe Bananas

Place the very ripe bananas in a large mixing bowl. Use a fork to mash them until mostly smooth, leaving a few small lumps for texture.

Make certain there are no large chunks remaining, as they can create wet pockets in the loaf. Scrape down the sides of the bowl as needed.

Whisk in the Wet Ingredients

Add the maple syrup, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk until the mixture looks smooth and cohesive.

Be sure the eggs are fully incorporated and the sugar is mostly dissolved.

This creates a well-emulsified base that will help the bread bake evenly and stay moist.

Combine the Dry Ingredients

In a separate mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Break up any clumps of flour or brown sugar with the whisk.

Confirm the leavening agents and spices are evenly dispersed.

This prevents pockets of baking soda and guarantees consistent rise and flavor throughout the loaf.

Fold the Dry into the Wet

Tip the dry ingredient mixture into the bowl with the wet ingredients. Use a rubber spatula to gently fold the batter together.

Turn the bowl and draw the spatula through the center until no visible dry streaks remain.

Stop as soon as everything is combined. Avoid vigorous stirring to prevent overdeveloping gluten and making the bread tough.

Add the Pecans and Milk

Sprinkle the chopped pecans over the batter and pour in the milk. Gently fold until the nuts and milk are evenly distributed.

Scrape along the bottom of the bowl to catch any hidden dry patches.

Keep mixing to a minimum; a few small lumps in the batter are fine and help guarantee a tender crumb.

Fill the Pan and Add Topping

Pour the finished batter into the prepared loaf pan. Use a spatula or butter knife to smooth the top into an even layer.

If using, arrange pecan halves over the surface in a neat pattern or scatter them casually.

Press them lightly into the batter so they adhere but still remain visible on top.

Bake Until Set and Golden

Place the pan in the preheated oven. Bake for 50–60 minutes, checking around the 50-minute mark.

Insert a toothpick in the center; it should come out clean or with a few moist crumbs, but no wet batter.

If needed, continue baking and check every few minutes to avoid overbaking and drying out the loaf.

Brush with Maple and Cool

Set the pan on a wire cooling rack and let the bread rest for 10 minutes. If desired, gently warm the extra maple syrup.

Brush it over the top of the warm loaf to create a glossy, flavorful glaze.

Run a knife around the edges if needed, then lift or turn out the bread onto the rack to cool at least 10 minutes more before slicing.

Ingredient Swaps

• Use melted butter or coconut oil instead of vegetable oil; honey or agave can replace maple syrup (flavor will differ slightly).
• Swap pecans with walnuts, almonds, sunflower seeds, or leave them out entirely for nut‑free.
• For dairy-free, use a plant milk; for whole-grain, replace up to half the all-purpose flour with whole wheat.
• To make it less sweet or more budget-friendly, reduce brown sugar by 25–30 g or use regular white sugar.

You Must Know

– Make-Ahead – For freezing, cool completely (at least 60 minutes total), slice, wrap pairs of slices tightly in plastic, then place in a freezer bag; they keep 2–3 months and warm back up nicely with 8–10 minutes in a 175°C (350°F) oven or a light toaster setting.

Serving Tips

• Serve warm slices with a pat of salted butter or whipped maple butter.
• Plate with a dollop of Greek yogurt and a drizzle of extra maple syrup.
• Toast slices lightly and top with sliced bananas and a sprinkle of crushed pecans.
• Pair with hot coffee or chai for an easy brunch or afternoon treat.
• Cut into cubes and serve in a trifle glass with vanilla yogurt and berries.

Storage & Make-Ahead

Store the banana bread tightly wrapped or in an airtight container in the fridge for up to 5 days.

It tastes best if brought to room temperature or lightly toasted before serving.

This loaf freezes very well; wrap individual slices and freeze for up to 3 months.

Reheating

Reheat slices gently.

Microwave 10–20 seconds wrapped in a damp paper towel.

Warm in a 150°C (300°F) oven for 8–10 minutes wrapped in foil.

Toast on a covered stovetop skillet.

Banana Bread in Pop Culture

Even before the scent wafts from your oven, banana bread already lives in our shared imagination—movie kitchens bathed in golden afternoon light, sitcom characters bonding over warm slices, novels where a single loaf can mean home after a hard day.

I notice how often, when a story needs comfort, a pan appears, and that familiar, speckled sweetness stands in for all the words characters can’t quite say.

• A rom-com heroine pulls out a slightly lopsided loaf, sharing it like a peace offering.
• A drama cuts to a quiet breakfast scene, steam curling from a thick, buttered slice.
• A cozy mystery lingers on crumbs beside a half-drunk mug.
• Even online, banana bread memes whisper, “You’re not alone; you’re fed.”

Final Thoughts

Give this Maple Pecan Banana Bread a try and enjoy how easy it’s to make a bakery-worthy treat right at home.

Don’t hesitate to tweak it to your taste—add extra nuts, more spice, or an extra drizzle of maple syrup to make it your own.

Frequently Asked Questions

How Can I Adapt This Recipe for High-Altitude Baking Conditions?

You’ll tweak it gently: I’d reduce baking soda slightly, add a tablespoon flour, a splash more milk, and shorten baking time. Watch for a domed, crackled top, fragrant steam, and a springy, tender crumb.

What’s the Nutritional Breakdown per Slice, Including Calories and Macros?

Per slice, I’d estimate about 280 calories: roughly 4g protein, 11g fat, 41g carbs, 1.5g fiber. Picture a warm, maple-scented slice, tender crumb yielding under your knife, pecans adding buttery crunch between sweet bites.

How Do I Scale This Recipe for Commercial Bakery or Café Production?

You’ll scale it by weight: convert everything to grams, create a baker’s percentage, then multiply for batch size. I’d test one pilot batch, adjust bake time, rotation, and cooling until your whole kitchen smells right.

What Drink Pairings Complement the Maple and Pecan Flavors Best?

I’d pour you a maple latte or creamy cappuccino, their warmth echoing the nuts’ toastiness. For contrast, I’d serve chilled cold brew or black tea, letting their gentle bitterness frame the bread’s caramel sweetness.