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Maple Pecan Banana Bread

The most insanely delicious banana bread infused with pure maple syrup and toasted pecans. This recipe is easy to make for the best snack you can keep on hand for days. Take it to the next level with a swirl of maple cream cheese frosting on top!
Course Dessert
Cuisine American
Keyword banana bread, maple syrup, pecans
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 391kcal
Author Sasha

Ingredients

  • 1 cup pecans (115g)
  • ½ cup unsalted butter, softened to room temperature (115g)
  • cup packed brown sugar (70g)
  • 2 large eggs
  • ½ cup pure maple syrup (120ml)
  • 1 teaspoon vanilla extract
  • 3 medium or 2 large bananas, mashed (250-275g peeled weight, 1 cup mashed)
  • 1 ¾ cups plain flour (all-purpose flour) (210g)
  • 1 teaspoon bicarbonate of soda (baking soda)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt

For the frosting:

  • 5 tablespoons cream cheese (75g)
  • 2 ½ tablespoons unsalted butter, room temperature (35g)
  • 1 ½ cups icing sugar (powdered sugar) (175g)
  • 1 tablespoon pure maple syrup
  • pinch of salt

Instructions

  • Preheat oven to 180°C/350°F. Grease and line an 8 ½ x 4 ½" loaf pan with parchment paper or a loaf pan liner.
  • Spread the pecans out on a baking sheet and toast in the oven for 5-8 minutes until fragrant. Set aside to cool.
  • In the bowl of a stand mixer, beat together the butter and brown sugar until light and fluffy.
  • Next, beat in the eggs one at a time until fully combined, scraping down the sides of the bowl as necessary. Add the maple syrup and vanilla and continue beating until combined and smooth.
  • Mix in the bananas until combined.
  • Add ½ cup of the pecans to the bowl of a food processor and pulse until finely ground - but take care that you don’t blitz them into butter! Roughly chop the remaining pecans.
  • In a medium bowl, whisk together the finely ground pecans, flour, baking soda, cinnamon and salt.
  • Add the dry ingredients to the wet ingredients and gently stir in until just combined. Fold in the chopped pecans.
  • Pour the mixture into the prepared loaf pan and bake for 50-65 minutes. Bake in the lower half of your oven to ensure the bread doesn't brown too quickly. Start checking for doneness after 50 minutes - you want a cake tester or toothpick inserted into the thickest part of the loaf to come out clean. If it’s not ready, return to the oven and continue to check in 5 minute intervals. Leave to cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
  • Whilst the banana bread is cooling, make the frosting. Beat together the cream cheese and butter until combined. Add the icing sugar, maple syrup and salt and continue to beat until light and fluffy, scraping down the sides if needed.
  • Once cool, frost the top of the cake with the cream cheese frosting. If desired, top with chopped pecans and a drizzle of maple syrup. Makes 12 slices.

Notes

Calorie information is for a slice of banana bread with frosting.
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