Enjoy a slice of this Maple Pecan Banana Bread with your morning coffee. This sweet bread is a delicious breakfast or afternoon snack choice this fall.
Lately I have stopped buying bananas. Mostly because our oldest is back at college, and the younger two just don’t eat them when I do buy a bunch or two.
A few weeks ago though, I picked up a small bunch of bananas because our daughter does like having a bowl of Peanut Butter Banana Ice Cream for her late-night snack.
Before I had a chance to freeze them, our littlest guy asked if I was going to make any banana bread because he really wanted some.
This is the kid who pretty much lives on Ramen, mac and cheese, Caesar salad, and sliced cheese. So, when he asks for something I try to make his request right away.
The next day I made another loaf of this Sour Cream Banana Bread just for him. It had barely been flipped out of the pan before my husband and son were slicing into it and devouring slice after slice. I barely got one tiny slice.
That one little bite was all I need to start dreaming of all kinds of sweet bread flavors for fall. We usually have a big of pecans in our pantry, so I decided to add pecans to the next loaf of bread.
Adding a sweet maple glaze totally put it over the top! Not to mention that it smelled absolutely heavenly!!!
What makes the Best Banana Bread?
- The number one requirement for making banana bread is to use ripe bananas. Once the banana skins start to get spots and to turn brown, the bananas are ready for bread making.
- Use butter and sour cream in the batter to make a moist bread that isn’t too dense.
- Add a variety of mix ins to the bread depending on what you are craving at the moment. A few of our favorites are cherries, coconut, toffee, chocolate chips, and Oreo cookie chunks.
- To frost or not to frost is always a big debate in our house. I like a sweet glaze on just about every sweet bread, but my husband prefers his banana bread nekkid! Either way your banana bread will be delicious!
How to make Maple Pecan Banana Bread:
- Beat the butter and sugar until light and fluffy. Add the maple extract, eggs, sour cream, and mashed banana and beat until just mixed.
- Stir together the flour, baking soda, salt, and pecans and slowly mix it into the wet ingredients.
- Pour the batter into a greased 9×5 loaf pan and bake for 55-60 minutes or until a knife inserted in the center comes out with a few crumbs on it.
- Remove and let the bread cool in the pan for about 15 minutes before flipping it out onto a plate to cool. Invert the bread right away onto another plate, so it doesn’t fall apart as it cools.
- Once the bread is cool, mix together some powdered sugar, water, maple extract, and a pinch of salt for a sweet maple glaze that tastes amazing.
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Spread the glaze on top of the cooled bread and sprinkle some more chopped pecans on top before it sets.
Like to try another sweet bread recipe? Try these amazing Concha Bread Rolls or this Paula Deen Pecan Pie recipe.
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Maple Pecan Banana Bread Recipe
Ingredients
- 1/2 cup Butter
- 1 cup Granulated Sugar
- 2 teaspoons Maple Extract
- 2 Egg
- 1/2 cup Sour Cream
- 1 cup Mashed Banana
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Chopped Pecans
- 1 cup Powdered Sugar
- 1 tablespoon Water
- 1/2 teaspoon Maple Extract
- pinch of Salt
- 2-4 tablespoons Chopped Pecans
Instructions
- Preheat the oven to 350°F. Spray a 9×5 loaf pan with nonstick spray.
- Beat the butter and sugar until light and fluffy. Add the extract, eggs, sour cream, and mashed banana and beat until mixed in.
- Stir together the flour, baking soda, salt, and pecans. Slowly add this to the wet ingredients until everything is mixed together.
- Pour the batter into the prepared pan and bake for 60 minutes or until a knife inserted in the center comes out with a few crumbs on it.
- Remove the bread and cool in the pan for 15 minutes, then flip the bread out onto a plate. Immediately invert the bread onto another plate, so it doesn’t fall apart as it cools.
- Once the bread is cooled, stir together the glaze ingredients until creamy. Spread on top of the cooled bread and sprinkle with the remaining chopped pecans. Store in a tightly sealed container.