Ingredients
For the Candied Pecans
- 1 cup pecans
- 1/2 cup maple syrup
For the Banana Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, room temperature
- 2 tablespoons avocado oil
- 3/4 cup organic cane sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla bean paste
- 1 1/4 cups mashed ripe bananas (about 3 medium)
- 1/3 cup full-fat Greek yogurt, room temperature
For the Maple Glaze
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 tablespoons heavy cream
Candy the Pecans
First, get a small saucepan and combine the pecans and maple syrup over a low-medium heat.
Bring the maple syrup to a simmer, stirring the pecans every so often. Let it bubble away until it thickens up and the color gets a little deeper. A good way to tell if it’s ready is to drag a rubber spatula through it; the syrup should take about three seconds to flow back together.
Pour the hot pecans onto a baking sheet lined with parchment paper to cool down completely. Once they’re cool, give them a rough chop and set them aside.
Make the Banana Bread Batter
Get your oven preheating to 350F. Line a standard 9×5 inch loaf pan with parchment paper, leaving some hanging over the sides so it’s easy to lift out later.
In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg.
In a separate large bowl, beat the room-temperature butter, avocado oil, and cane sugar together until the mixture is light and fluffy. Add the eggs and vanilla bean paste and beat until they’re just combined. Then, mix in the mashed bananas.
Add the dry ingredients to the wet stuff and mix until you only see a few streaks of flour left. Add the Greek yogurt and mix until it’s all incorporated.
Gently fold in most of your chopped candied pecans, but keep a handful to sprinkle on top.
Bake the Bread
Pour the batter into your prepared loaf pan and scatter the rest of the candied pecans over the top.
Bake for about 55-65 minutes. The top should be golden brown, and a toothpick stuck into the center should come out clean. If you see the top getting brown too fast, you can loosely cover it with foil for the rest of the bake time.
Let the banana bread cool in the pan for about 20 minutes. Then, use the parchment paper to lift it out and place it on a wire rack to cool the rest of the way.
While it’s cooling, just whisk together the powdered sugar, maple syrup, and heavy cream for the glaze. Once the bread is cool, pour the glaze over the top, let it set for a few minutes, and then you’re ready to slice and serve.
Maple Pecan Banana Bread
Ingredients
For the Candied Pecans
- 1 cup pecans
- 1/2 cup maple syrup
For the Banana Bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Diamond Crystal kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter room temperature
- 2 tablespoons avocado oil
- 3/4 cup organic cane sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla bean paste
- 1 1/4 cups mashed ripe bananas about 3 medium
- 1/3 cup full-fat Greek yogurt room temperature
For the Maple Glaze
- 1/2 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 tablespoons heavy cream
Instructions
- Combine pecans and maple syrup in saucepan over medium-low heat, simmer until thickened. Pour onto parchment-lined sheet to cool, then chop.
- Preheat oven to 350F. Line 9×5 inch loaf pan with parchment paper.
- Whisk flour, baking soda, salt, cinnamon, and nutmeg in medium bowl.
- Beat butter, oil, and sugar until fluffy. Add eggs and vanilla, beat until combined. Mix in mashed bananas.
- Fold dry ingredients into wet mixture until few flour streaks remain. Mix in yogurt.
- Fold in most candied pecans, reserve some for topping.
- Pour batter into pan, top with remaining pecans.
- Bake 55-65 minutes until toothpick comes out clean.
- Cool in pan 20 minutes, then transfer to wire rack.
- Whisk powdered sugar, maple syrup, and cream for glaze. Pour over cooled bread.
Notes
