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Maple Pecan Banana Bread

  • Yield: 1 loaf, 12 slices 1x

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Ingredients

  • 1 1/2 cups flour
  • 1/4 cup white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 1/2 cups mashed banana
  • 1/3 cup maple syrup
  • 3 Tbsp maple sugar
  • 1/4 cup coconut oil, melted and slightly cooled
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract

Maple Pecan Topping

  • 1/3 cup pecans, halved
  • 3 Tbsp maple sugar
  • 3 Tbsp flour
  • pinch of cinnamon
  • 1 1/2 Tbsp coconut oil, melted

Instructions

  1. Preheat oven to 350°F and spray a 9 x 5-inch loaf pan with nonstick spray. Whisk together flours, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine banana, maple syrup, maple sugar, coconut oil, buttermilk, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until combined. Spoon batter into prepared pan and smooth top with an offset spatula.
  2. For the topping, combine pecans, maple sugar, flour, and cinnamon in a small bowl. Add coconut oil and toss mixture with a fork until crumbly. Sprinkle over batter and bake for 30 minutes; rotate pan and cover with foil to prevent over browning. Continue baking another 31 to 33 minutes. Bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely before slicing and serving. Store leftovers in an airtight container at room temperature up to 2 days.

Notes

Maple sugar is available at King Arthur Flour


Nutrition

  • Calories: 225
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