maple pecan banana bread
Maple pecan banana bread topped with pecan streusel!
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.
Maple Pecan Banana Bread
- Yield: 1 loaf, 12 slices
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
Nutrition
- Calories: 225
Keywords: Maple, Pecan, Banana, Banana Bread
More banana bread recipes you’ll love:
Coconut Macadamia Banana Bread
Toffee Banana Bread
Mocha Banana Bread
36 comments
Don’t ever apologize for too much maple!
This loaf looks so delicious. I can seriously already taste this deliciousness and I can only imagine how great your kitchen must have smelled when you were baking this!
I for one, love the maple kick! Feels like fall over here in Wisconsin, so I’m ready for muffins, quick breads and baking!! love this, Laura! gorgeous and looks so delicious!
Maple is one of my favourite flavours (and not just because I’m Canadian 😉 This is so lovely, Laura. I’ll be trying this. Will be perfect with my afternoon coffee.
Oooh, I love your maple twist on banana bread! And the crunch of pecans is also a bonus…this is one fantastic loaf!
Maple is just so delicious in so many things! I’ve yet to try it in a quick bread, so I’ll definitely have to give this one a go. So beautiful!
That topping looks divine, Laura! Just gorgeous!
All banana bread should have this happen to it 🙂
I’m craving several heaping spoonfuls of the streusel!! This bread is perfect. 🙂
I adore the flavors in this!! Wish I could have a slice or two to snack on 🙂
A superlative Banana Bread! A slice with my morning coffee would be a wonderful way to begin any day!
This is absolutely gorgeous! It’s kinda appalling to me how expensive maple syrup has become (at least here in Florida) but the good stuff is soooooo worth it!,
I absolutely LOVE a great banana bread and yours is just that!!! The maple just puts it over the edge!
Too beautiful to eat! Love the maple pecan topping!!!
WOW! Talk about taking banana bread to the next level – that maple pecan topping – heaven!
I am on a maple kick right now too, it;s so good and healthy too!! Loving this gorgeous loaf and again the fall flavors! 🙂
Maple sugar? I’ve got to find some! This banana bread looks like the perfect dose of fall. Thank you for sharing!
Love it love it love it… am soon to post a similar recipe, but yours sounds deeeeeeevine!
Totally agree that streusel should be a breakfast requirement! 😛
Laura, true story: I saw this Instagram and nearly faceplanted onto my phone screen! This looks SO UNBELIEVABLY GOOD! And please keep the maple recipes coming 🙂
This has to be the prettiest, most tempting banana bread I’ve ever seen! Love that streusel topping.
Gosh this bread is perfect fall dessert or breakfast in my case !!Love the addition pecans!
I completely agree that maple is reminiscent of Fall! Let the Fall baking commence 🙂 this banana bread is a wonderful take on the classic!
I’ve been diving into “everything maple”, too. I just can’t seem to help it once fall hits. This is one gorgeous loaf of banana bread!
This bread looks wonderful!!
OMG. Love love love! I want to pick all of that pecan topping right off the top. Perfection Laura! x
Streusel topping on banana bread is a huge yes! I’ve never done it but what a great idea. I’ve been wanting to make a loaf since I have some ripe bananas to use up–now it’s a must do after seeing this.
These banana bread looks and sounds incredibly delicious. Craving a slice right now, perfect for the fall!
Uhhhh, this looks incredible. Maple and pecans are a match made in dessert heaven.
New favorite. I saw this and immediately had to come stop by and leave a comment. I love the flavor combination and the bread itself is GORG! Love that you gave it a healthy twist too!
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!
Hi Laura!
I love the photography and so picturesque slice of bread. I have baked this loaf with variations over a dozen times in last few months since I discovered your recipe. Let me tell you, this recipe is absolutely full-proof. I am posting my version of Banana-Oat Bread recipe using walnuts and chocolate chip and of course strudel toppings inspired by yours. Thank you and keep them coming.
Thank you, Jinal! So glad you have liked the bread and made it for your family. I love the idea of adding chocolate chips! 🙂
This looks and sounds absolutely incredible. I love the healthy twist on it as well. Do you think the recipe would would well if I substituted the buttermilk for almond milk? x Lilly.
Hi Lilly! Almond milk should work – add 1/2 tsp lemon juice or vinegar to the almond milk before using. The lower fat content may affect the crumb of the banana bread slightly (I’d also watch the baking time closely – your bread may be done a few minutes earlier). Hope that helps! 🙂
Thanks for the lightning fast reply Laura! 🙂
Hope you’re having a wonderful day.