If you haven’t noticed, I’ve been on a bit of a maple kick lately. While I can’t think of a fall flavor I don’t like, maple nears the top of my favorites. It seemed fitting, then, to turn my bespeckled bunch of bananas into banana bread with a maple twist.
Sweetened with maple syrup and maple sugar, this loaf is incredibly tender thanks to buttermilk and coconut oil. A quick streusel topping (streusel should be a breakfast requirement, don’t you agree?) is just the right amount of adornment; maple and pecan are banana bread’s perfect match.