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Sweetened with maple syrup and maple sugar, this incredibly moist and tender maple pecan banana bread is topped with maple pecan streusel. This is the perfect fall breakfast!
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 pecan 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.
Craving more banana bread? Try my easy chocolate chip banana bread or banana bread muffins next!
More banana bread recipes you’ll love:
- Easy Chocolate Chip Banana Bread
- Coconut Macadamia Banana Bread
- Toffee Banana Bread
- Mocha Banana Bread
Did you try this Maple Banana Bread Recipe? Let me know by leaving a comment and rating below!
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Maple Pecan Banana Bread
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf, 12 slices
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
Sweetened with maple syrup and maple sugar, this incredibly tender maple pecan banana bread is topped with maple pecan streusel. The perfect fall breakfast!
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
- Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly 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.
- 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 topping evenly over batter.
- Bake for 30 minutes; rotate pan and tent 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 lift bread from pan and cool completely.
Notes
Maple sugar is available at King Arthur Flour
I do not use coconut oil in my cooking, therefore I hate to buy it for one recipe.
Can you please offer a substitution?
You can use vegetable oil or any neutral baking oil you have on hand.
Thank you Laura
Such a great recipe! I’ve made it twice over the years – once with coconut sugar and once with brown Muscovado sugar in place of Maple sugar – so tasty!
Thanks for the lightning fast reply Laura! 🙂
Hope you’re having a wonderful day.
Hi Laura! I made this banana bread last night. The house was filled with a gorgeous maple scent and the loaf itself was amazing. I’ll be making this recipe for years to come. It also works well with gluten-free flour. Thanks for sharing all of your fabulous recipes! Cheers!
Hi Robyn! So glad you liked the bread, and great to know that it works well with GF flour too :). Thanks for letting me know!