Maple Pecan Banana Bread
Equipment
- 2 Mixing bowls
- 1 9x5-inch loaf pan
- 1 Whisk
- 1 Rubber spatula
- 1 Wooden spoon
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 butter knife or offset spatula
Ingredients
- 3 large bananas very ripe mashed
- 120 milliliter maple syrup pure
- 100 gram brown sugar light packed
- 80 milliliter vegetable oil neutral
- 2 large eggs room temperature
- 5 milliliter vanilla extract
- 190 gram all-purpose flour
- 5 gram baking soda
- 3 gram baking powder
- 3 gram fine salt
- 5 gram ground cinnamon
- 1 gram ground nutmeg optional
- 120 gram pecans roughly chopped
- 60 milliliter milk room temperature
- 15 milliliter maple syrup for brushing on top optional
- 20 gram pecan halves for topping optional
Instructions
- Preheat the oven to 175°C (350°F) and grease or line a 9x5-inch loaf pan with parchment paper.
- In a large bowl mash the ripe bananas with a fork until mostly smooth with a few small lumps.
- Whisk in the maple syrup, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In a separate bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined and no dry streaks remain.
- Fold in the chopped pecans and milk until evenly distributed, being careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the top with pecan halves and lightly press them into the batter if using.
- Bake the loaf for 50–60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the loaf from the oven and place the pan on a wire rack to cool for 10 minutes.
- If desired warm the 15 ml maple syrup and brush it over the top of the loaf while still warm.
- Carefully lift or turn out the banana bread onto the wire rack and let it cool for at least another 10 minutes before slicing and serving.
Notes
For best results use bananas that are deeply speckled or almost black for maximum sweetness and moisture, and measure the flour accurately (ideally by weight or by spooning and leveling) to avoid a dense loaf. Do not overmix once the flour is added because that can make the bread tough instead of tender, and check doneness a few minutes early since ovens vary. Let the loaf cool before cutting so it slices cleanly, and store leftovers wrapped at room temperature for up to three days or freeze individual slices for quick breakfasts; to intensify flavor, toast slices lightly and serve with a dab of butter or an extra drizzle of maple syrup.
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