Enjoy a slice of this Maple Pecan Banana Bread with your morning coffee. This sweet bread is a delicious breakfast or afternoon snack choice this fall.
CLICK HERE TO PIN THIS RECIPE FOR LATER!
Lately I have stopped buying bananas. Mostly because our oldest is back at college, and the younger two just don’t eat them when I do buy a bunch or two.
A few weeks ago though, I picked up a small bunch of bananas because our daughter does like having a bowl of Peanut Butter Banana Ice Cream for her late-night snack.
Before I had a chance to freeze them, our littlest guy asked if I was going to make any banana bread because he really wanted some.
This is the kid who pretty much lives on Ramen, Three Cheese Macaroni and Cheese, Caesar salad, and sliced cheese. So, when he asks for something I try to make his request right away.
The next day I made another loaf of this Sour Cream Banana Bread just for him. It had barely been flipped out of the pan before my husband and son were slicing into it and devouring slice after slice. I barely got one tiny slice.
That one little bite was all I need to start dreaming of all kinds of sweet bread flavors for fall. We usually have a big of pecans in our pantry, so I decided to add pecans to the next loaf of bread.
Adding a sweet maple glaze totally put it over the top! Not to mention that it smelled absolutely heavenly!!!
What makes the Best Banana Bread?
The number one requirement for making banana bread is to use ripe bananas. Once the banana skins start to get spots and to turn brown, the bananas are ready for bread making.
Use butter and sour cream in the batter to make a moist bread that isn’t too dense.
Add a variety of mix ins to the bread depending on what you are craving at the moment. A few of our favorites are cherries, coconut, toffee, coconut, chocolate chips, and Oreo cookie chunks.
To frost or not to frost is always a big debate in our house. I like a sweet glaze on just about every sweet bread, but my husband prefers his banana bread nekkid! Either way your banana bread will be delicious!
How to make Maple Pecan Banana Bread:
Beat the butter and sugar until light and fluffy. Add the maple extract, eggs, sour cream, and mashed banana and beat until just mixed.
Stir together the flour, baking soda, salt, and pecans and slowly mix it into the wet ingredients.
Pour the batter into a greased 9×5 loaf pan and bake for 55-60 minutes or until a knife inserted in the center comes out with a few crumbs on it.
Remove and let the bread cool in the pan for about 15 minutes before flipping it out onto a plate to cool. Invert the bread right away onto another plate, so it doesn’t fall apart as it cools.
Once the bread is cool, mix together some powdered sugar, water, maple extract, and a pinch of salt for a sweet maple glaze that tastes amazing.
Spread the glaze on top of the cooled bread and sprinkle some more chopped pecans on top before it sets.
Make sure to head over to Food Fanatic to print this Maple Pecan Banana Bread recipe.
More banana bread recipes that you may enjoy:
- Tropical Banana Bread – cherries, pineapple, and coconut make this bread a tropical explosion in your mouth.
- Triple Chip Banana Bread – three kinds of chocolate add a fun twist to the classic bread
- Chocolate Mocha Chip Banana Bread – the coffee frosting adds a fun flair to this easy chocolate bread
- Blueberry Banana Bread – yogurt, fresh blueberries, and oats give this sweet bread a healthy twist
- Banana Bread Bites – transform your sweet bread into little truffles dipped in chocolate for a fun breakfast treat
Connect with Inside BruCrew Life! Follow us on social media, so you never miss a post.
Email Subscription | Facebook | Pinterest | Twitter | Bloglovin
I also created a fun new Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the BruCrew. If you would like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #brucrewlifebaking, so I can see all the Inside BruCrew Life recipes you are making.
Shannon L. from NE Florida says
I have made this banana bread 4 different times in a week. I did change the recipe a little bit. First instead of using Maple Extract in the bread I used Trader Joe’s Organic Vermont Maple Syrup Bourbon Barrel Aged and for the Glaze I used the same along with a ¼ tsp of Maple Extract. It was a HUGE hit at the Office!! The second & third time I made the bread I did the same as before; however, I ran out of Pecans so I had to sub with Walnuts. The fourth time I made the bread I sub the Maple Extract for Vanilla Extract and Walnuts for the Pecans. I poured half of the batter in the loaf pan and then I swirled Nutella in the batter. Topped the remaining batter on top and swirled Nutella on the top of the batter. I am taking this loaf to the office in the morning to share with my team members. This recipe is perfect for just one loaf of amazing banana bread. There are sooooo many different combinations to use the recipes are endless. This is a recipe I will be using going forward for any of my banana breads!! Thanks for sharing such a wonderful recipe and I look forward to trying more recipes from your blog. ?
Jocelyn says
Yay! I absolutely love hearing that this has been a hit every time you made it. And I totally need to try the Nutella swirl in this the next time I make it!!!
Jan Philips says
I love your recipes. They are easy to make and taste great. I had a lot of ripe bananas and finally made this bread. I made 3 loaves – two for the office and one for a friend. All 3 were quickly demolished. I received so many compliments for this bread. It is a definitely keeper. Thank you for posting the recipe.
Jocelyn says
Thank you so much for your sweet comment. You totally made my day. I’m really glad you enjoyed the banana bread. It is seriously one of my all time favorite recipes. That maple glaze totally adds so much to it!!!