Maple Pecan Banana Bread

If you’re looking for a super sweet banana bread recipe, look no further than this one. Between the maple syrup and maple pecan topping, this bread is sure to satisfy your sweet tooth.

Or if you’re Harper, nothing can satisfy a sweet tooth as much as a donut hole can! Every Sunday our church has donuts in the kitchen and Matt and Harper go get some after church service. Each Sunday she seems to be eating more.

I remember when she was only a few months, I found out Matt gave her a couple of licks. Then it became a few bites. Then it became a whole donut hole. Then two. Then three. Today she ate THREE AND A HALF donut holes!! Don’t worry, she washed it down with a cup of milk. Lol.

So as I said, this maple pecan banana bread may not be as sweet as a donut, but it’s pretty good. The crumb topping is the best part. To satisfy my sweet tooth, I might just eat the topping of the bread, and leave the bottom part for later.

Haha. Enjoy!

Maple Pecan Banana Bread

Prep time: 10 mins

Cook time: 61 mins

Total time: 1 hour 11 mins

Serves: 12

Source: Tutti Dolci

Ingredients

BREAD
1 1/2 cups flour
1/4 cup white whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. nutmeg
1 1/2 cups mashed banana
1/3 cups maple syrup
3 Tbsp. maple sugar
1/4 cup coconut oil, melted and slightly cooled
1/2 cup low-fat buttermilk, at room temperature
1 large egg, at room temperature
1 tsp. vanilla extract
MAPLE PECAN TOPPING
1/3 cup pecans, halved
3 Tbsp. maple sugar
3 Tbsp. flour
pinch of cinnamon
1 1/2 Tbsp. coconut oil, melted

Instructions

Preheat oven to 350 degrees F and spray a 9×5-inch loaf pan with nonstick spray.
FOR THE BREAD: Whisk together flours, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Make a well in the center of the mixture.
Combine banana, maple syrup, maple sugar, coconut oil, buttermilk, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until combined. Spoon batter into prepared pan and smooth top with an offset spatula.
FOR THE TOPPING: Combine pecans, maple sugar, flour, and cinnamon in a small bowl. Add coconut oil and toss mixture with a fork until crumbly.
Sprinkle over batter and bake for 30 minutes; rotate pan and cover with foil to prevent over browning. Continue baking another 31 to 33 minutes. Bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely before slicing and serving. Store leftovers in an airtight container at room temperature up to 2 days.

Serving size: 1 Calories: 225

Flour’s Famous Banana Bread

Okay…I know I already have like 5 banana bread recipes on my blog, but one is our favorite of all time, and I am not just saying that!!!

The ground cinnamon addition adds a delectable flavor to this bread that is absolutely spectacular! My mom made this bread at her house and I had a slice three days later and it was still the moistest banana bread I have ever tasted. I insist you try this banana bread recipe and add it to your favorites!

The recipe comes from Joanne Chang’s cookbook called, “Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe”. Enjoy!

Flour’s Famous Banana Bread

Serves: 1 loaf

Recipe from “Flour: Spectacular Recipes from Boston’s Flour Bakery + Cafe” by Joanne Chang

Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp salt
1 cup plus 2 tbsp sugar
2 eggs
1/2 cup canola oil
3 1/2 bananas, very ripe, mashed
2 tbsp sour cream
1 tsp vanilla extract
3/4 cup walnuts, toasted and chopped

Instructions

Preheat oven to 325 degrees. Butter a 9 x 5 inch pan.
Sift together dry ingredients.
Using a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed for 5 minutes.
On low speed slowly drizzle in the oil. Don’t pour the oil in all at once. Add it slowly so it has time to incorporate into the eggs and doesn’t deflate the air you have just beaten into the batter. Adding it should take about 1 minute. Add the bananas, sour cream, and vanilla and continue to mix on low speed until just combined.
Using a rubber spatula, fold in the flour mixture and the nuts just until thoroughly combined. Pour the batter into the prepared pan and smooth the top.
Bake for 1 to 1 hour and 15 minutes or until golden brown on top and the center springs back when you press it. Let it cool in the pan on a wire rack for at least 30 minutes, and then pop it out of the pan to finish cooling.

Perfect Banana Walnut Bread

Well, as you can see, my family and I LOVE banana bread! This is my third banana bread recipe to post, so it is now up to you to decide which one you like the best! (My other two posts are Banana Bread and Coconut Banana Nut Bread). In my opinion, the name says it all; Perfect Banana Walnut Bread…that is just what it is… perfect! This is a quick bread recipe that is one of the easiest to make, and you are more than likely to have all the ingredients on hand!

This Perfect Banana Walnut Bread recipe comes from Nick Malgieri’s cookbook, “Bake! Essential Techniques for Perfect Baking”. In his book, he quotes, “There are only two secrets to making perfect banana bread: use very ripe bananas with spotted or darkened skin and measure the quantity of mashed bananas. All too often, home bakers mash a couple of bananas and just throw the resulting quantity into the batter – and usually it’s either too much or too little. I like to add some chopped walnuts for texture; you could add raisins, currants, or even shredded sweetened coconut”. Enjoy this one!

Stir together the flour, sugar, baking powder, and salt.

Whisk together the eggs.

Mash the bananas with a potato masher.

Whisk the bananas in with the eggs.

Now whisk in the butter.

Finally, whisk in the vanilla until smooth. (My sister was an Emerald Belle… go Carroll Dragons!)

Pour the liquids into the bowl of the dry ingredients.

Using a rubber spatula, fold the ingredients in together.

Lastly, fold in the floured walnuts.

Pour the batter into a prepared loaf pan and smooth the top.

Bake the bread in a 350 degree oven for 55 to 60 minutes, or until a knife inserted in the center emerges clean. Cool in pan on a rack for 10 minutes, then remove from pan and let cool completely.

Perfect Banana Walnut Bread

Serves: 16 slices

Yield: 1 (9×5-inch) loaf pan

Ingredients

2 1/3 cups all-purpose flour (spoon into a dry-measure cup and level off)
3/4 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 large eggs
1 1/2 cups mashed bananas (use a potato masher or a fork), about 3 medium
8 tbsp (1 stick) unsalted butter, melted
2 tsp vanilla extract
1 cup walnut pieces (we used pecans), coarsely chopped and tossed with 1 tbsp flour

Instructions

Set a rack in the middle level of the oven and preheat to 350 degrees F. Grease a 9 x 5 x 4 inch loaf pan, buttered and the bottom lined with a parchment or butter wax paper. (We used a silicone, non-stick loaf pan…therefore no need to grease it!)
In a large mixing bowl, stir together the flour, sugar, baking powder, and salt.
In another bowl whisk together the eggs to break them up, then whisk in the bananas, butter, and vanilla one at a time, whisking smooth between additions.
Pour the liquids into the bowl of dry ingredients and use a large rubber spatula to fold them in. Fold in the floured walnuts.
Scrape the batter into the prepared pan and smooth the top.
Bake the bread until it is well risen and golden in color and the point of a pairing knife inserted in the center emerges clean, 55 to 60 minutes.
Cool in the pan on a rack for 10 minutes, then unmold, remove the paper, and cool the loaf right side up.

Notes

Wrap the loaf in plastic after it has cooled completely and store it that way. For advance preparation, double wrap and freeze, then unwrap and bring to room temperate before serving.

Coconut Banana Nut Bread

This is one of my all-time favorite banana breads because it’s sweetness! It is a sweeter and denser version of the Banana Bread I posted a few months ago. The sweetness comes from the shredded coconut…I don’t know of many banana breads with this coconut, so I think it adds to the uniqueness. The bread is very moist on the inside, and the top is lightly browned and just slightly crisp. This Coconut Banana Nut Bread is a Martha Stewart recipe. Enjoy it!

Combine flour, soda, and salt together in large bowl.

In mixer, beat eggs, sugar, and vegetable oil on medium-low speed.

Beat in flour mixture then add vanilla, banana, coconut, nuts, and buttermilk, and beat to just combine.

Pour batter into loaf pans and bake, rotating halfway through in 350 degree oven for 60-65 minutes or until cakes taster comes out clean from the center.

Cool on wire rack for 10 minutes, then remove from pan to cool completely.

Coconut Banana Nut Bread
Ingredients
3 cups flour
1 tsp baking soda
3/4 tsp salt
3 large eggs
2 cups sugar
1 1/3 cups vegetable oil
2 tbsp vanilla extract
1 1/2 cups ripe mashed banana (about 3)
1 cup unsweetened shredded coconut
1 cup toasted pecans, chopped
1/2 cup buttermilk

Directions
1. Preheat oven to 350 degrees. Coat 2 loaf pans with cooking spray.
2. Whisk first 3 ingredients in large bowl.
3. In electric mixer, beat eggs, sugar, and vegetable oil on medium-low speed until combined. Beat in flour mixture. Add vanilla, banana, coconut, nuts, and buttermilk and beat to just combine.
4. Divide batter evenly between pans. Bake, rotating pans halfway through until cake tester comes out clean at center, 60 to 65 minutes. Transfer to wire rack to cool 10 minutes. Remove from pan and cool completely. Bread can be kept at room temperature, wrapped in plastic for 1 week, or frozen 3 months.

Yield: 2 (9 x 5 inch) loaves