Maple Pecan Banana Bread Recipe

Two slices of maple pecan banana bread with chopped pecans on top, with more sliced bread in the background.

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Maple Pecan Banana Bread Recipe

Moist and flavorful, this Maple Pecan Banana Bread blends ripe bananas, warm maple flavor, and crunchy pecans into one cozy loaf. Topped with a sweet maple glaze, this bread is perfect for freezing.

Prep Time20

Cook Time1

Course: Breads

Cuisine: American

Keyword: banana bread, maple pecan, quick bread

Servings: slices

Author: Aimee

Ingredients

For the Bread

1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
4 large eggs
2 Tablespoons maple flavoring, see notes
2 cups mashed bananas, about 4 large ripe bananas
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup sour cream
1 cup chopped pecans

For the Topping

2 cups powdered sugar
2 teaspoons maple flavoring
3 Tablespoons milk
¼ cup chopped pecans

Instructions

Preheat the oven to 350 degrees F. Spray two 9-inch loaf pans with baking spray. Line the bottom with parchment paper. Set these aside.
In a large mixing bowl, with paddle attachment, beat butter and sugar until fluffy (about 3 minutes). Add in eggs and maple flavoring. Beat until well combined.
Add in mashed bananas. Mix until creamy.
Add the flour, baking soda, and salt. Stir just until combined. Fold in the sour cream and pecans.
Pour batter into prepared loaf pans. Bake in preheated oven for 60-65 minutes until toothpick inserted into the top comes out clean, with just crumbs.
Remove bread from oven, allow to cool in pans about 5-10 minutes. Remove from pan and cool bread completely on a wire rack.
Once the bread is cooled, make the topping. In a bowl, whisk together the powdered sugar with maple flavoring and milk. Whisk until smooth (adding an extra Tablespoon of milk if needed).
Pour glaze equally over both tops of cooled bread (pour slowly). Sprinkle immediately with pecans. Allow to set before storing.

Notes

Sour cream can be substituted with plain greek yogurt if prefer.
If you would rather use maple syrup in the bread, reduce eggs to 3, omit the flavoring, and add 1/4 cup of pure maple syrup instead. For the icing, omit the maple flavoring and milk and use 3-4 Tablespoons of pure maple syrup in its place.
Maple syrup will taste delicious, but it will not be as strong of a flavor as the maple flavoring or extract.
Storage- after the icing sets, wrap bread in foil and store at room temperature for up to one week.
Freeze bread wrapped in plastic wrap, then foil, for up to 3 months. You can also wrap bread then slide in ziploc freezer bag.

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