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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!

Maple Pecan Banana Bread | Tutti Dolci
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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!

Maple Pecan Banana Bread | Tutti Dolci

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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

Maple Pecan Banana Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Laura Kasavan
  • 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
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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