Maple Pecan Banana Bread
This is a really moist, tender banana bread that gets a great crunch from pecans candied in maple syrup. The key is to cook the syrup down until it's thick enough to coat the nuts, which creates a crunchy, sweet layer that gets folded right into the batter and sprinkled on top. It's a straightforward process that results in a super fragrant, flavorful loaf.
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 9x5 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
Cover bread with foil if top browns too quickly. Let glaze set before slicing.
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