Pecan Nut Bread

An irresistible Maple Pecan Banana Bread. Rich brown sugar, pure maple syrup, and loads of toasty pecans turn a classic loaf into pure comfort-food heaven. Feel free to swap in walnuts.

Course Dessert

Cuisine American

Keyword banana bread with brown sugar, banana nut bread, banana pecan bread, maple pecan banana bread

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 378kcal

Author Evelyn Osborn

Equipment

Ingredients

1 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
4 medium bananas
½ cup brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup pure maple syrup
¼ cup butter melted
1 cup chopped pecans

Instructions

Preheat your oven to 350°F and generously spray a 9×5-inch loaf pan with non-stick cooking spray (or line it with parchment for extra insurance)
. In a large bowl, whisk together the flour, baking soda, and salt until well combined. Set this dry mix aside
In another large bowl, grab those overripe bananas and mash them smooth with a potato masher (or fork if that’s what you’ve got). Add the brown sugar and stir until it’s completely mixed in and the mixture looks glossy and delicious.
Add the eggs and mix just until combined. Then pour in the vanilla, maple syrup, and melted butter, and give it another good stir until everything is smooth.
Gradually add the dry ingredients to the banana mixture, stirring gently as you go. Stop mixing the second everything is just combined (a few small lumps are totally fine—over mixing makes tough bread!).
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. To keep the top from getting too dark, loosely tent the pan with foil around the 35–40 minute mark.
Let the bread cool, slice this Banana Pecan Bread and serve.

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