Maple Pecan Banana Bread made with ripe bananas, maple syrup, and crunchy pecans. This easy recipe bakes into a soft, moist loaf with a sweet, nutty flavor, perfect for breakfast or dessert.
I grew up in a house where the only syrup we ever used came in a plastic bottle shaped like a lady, and I never questioned it. Real maple syrup seemed like one of those expensive, fancy things that didn’t really make a difference – until I went to Vermont on a fall weekend trip with my husband and tasted actual, honest-to-goodness maple syrup straight from a local farm.
That first taste changed everything. It wasn’t just sweet – it had this complex, almost woody flavor with hints of caramel that made grocery store syrup taste like liquid sugar by comparison. I came home with two bottles of the real stuff, determined to find ways to use it that would do it justice instead of just drowning pancakes in it every Sunday.
One morning, staring at my usual lineup of brown bananas on the counter, I had an idea. Maple and banana might sound like an odd combination, but maple goes with everything fall-related, right? And I had a bag of pecans sitting in my pantry that I’d bought for some recipe I never got around to making. Maple and pecans are practically best friends, so why not throw them all together in banana bread?
I swapped out regular sugar for pure maple syrup in my banana bread batter, and watching it mix with the mashed bananas created this beautiful golden mixture that already smelled incredible. I toasted the pecans first – something I’d learned makes a huge difference in bringing out their flavor – then chopped them roughly and folded them into the batter. For good measure, I drizzled extra maple syrup on top before baking, because if you’re going to use the good stuff, you might as well show it off.
As it baked, my kitchen filled with the most amazing aroma – sweet maple, toasted pecans, and warm banana all mingling together like they’d been meant for each other all along. When I pulled it out, that maple syrup I’d drizzled on top had created this beautiful, slightly sticky glaze that looked almost too good to cut into.
That first slice, still warm from the oven, was like autumn decided to become banana bread. The maple syrup added this deep, rich sweetness that was so much more interesting than regular sugar, and those toasted pecans gave it the perfect crunch and nutty flavor. My husband took one bite and said it tasted like fall in New England, which coming from someone who usually just grunts approval at my baking, was basically poetry.
What Is Maple Pecan Banana Bread?
Maple Pecan Banana Bread is my way of turning classic banana bread into something a little extra special. It has the same soft, sweet base I’ve always loved, but the pure maple syrup adds a rich, warm sweetness that feels different from regular sugar. The toasted pecans give each bite a bit of crunch and a nutty flavor that goes perfectly with the bananas. I like how the maple syrup makes the loaf golden and adds a gentle shine to the top. It’s simple to make but tastes like something made for a slow, cozy morning at home.
Why You’ll Love This Maple Pecan Banana Bread
What I love about this Maple Pecan Banana Bread is how the flavors come together so naturally. The maple syrup gives it a soft sweetness that feels real and deep, not too sugary, and the toasted pecans add a bit of crunch in every slice. I like how the bananas keep it tender and moist, and the glaze on top makes it feel a little fancy without any extra effort. It’s the kind of bread that fills the kitchen with a warm smell and makes everyone want to grab a slice the moment it’s ready.
Ingredients for Maple Pecan Banana Bread
- Unsalted butter – adds richness and helps create a soft, tender crumb.
- Granulated sugar – a small amount balances the natural sweetness of the maple syrup.
- Eggs – bind the batter and give the loaf structure.
- Pure maple syrup – brings deep, natural sweetness and a warm maple flavor.
- Greek yogurt or sour cream – keeps the bread moist and adds a light tang.
- Vanilla extract and maple extract – enhance the aroma and depth of flavor.
- All-purpose flour – forms the base for a perfectly soft loaf.
- Baking powder and baking soda – help the bread rise evenly.
- Salt – balances and sharpens all the flavors.
- Mashed bananas – give the bread its signature sweetness and texture.
- Pecans – toasted and chopped for a nutty crunch throughout.
- Maple glaze – a simple mix of powdered sugar, maple syrup, and milk for a sweet finish.
Kitchen Equipment Needed
- Large mixing bowl – for creaming the butter, sugar, and maple syrup together.
- Medium bowl – to whisk the dry ingredients like flour, baking powder, and salt.
- Hand or stand mixer – to blend the wet ingredients smoothly and evenly.
- Measuring cups and spoons – to keep every ingredient amount accurate.
- Spatula – for gently folding in the bananas and pecans.
- Loaf pan (8½ or 9-inch) – the perfect size for even baking.
- Parchment paper or nonstick spray – makes removing the bread from the pan easy.
- Wire cooling rack – to let the bread cool completely without becoming dense.
- Small whisk and bowl – for preparing the maple glaze before drizzling on top.
What to Serve with Maple Pecan Banana Bread
I enjoy serving Maple Pecan Banana Bread when it’s still slightly warm, with a cup of coffee or black tea. The maple flavor pairs beautifully with something simple and cozy. Sometimes I spread a little butter or cream cheese on a slice when I want a touch of richness. For brunch, I serve it with fresh apple or pear slices to balance the sweetness. When I share it after dinner, I drizzle a little extra maple glaze or sprinkle on more toasted pecans. No matter when it’s served, it always brings that gentle homemade feeling to the table.
How to Store Maple Pecan Banana Bread
The Maple Pecan Banana Bread needs to cool fully before storing so it keeps its soft texture. Once it reaches room temperature, it’s best wrapped tightly in plastic wrap or placed in an airtight container. It stays fresh on the counter for about two days or in the fridge for up to a week. For longer storage, sliced pieces can be frozen and reheated when needed. Warming a slice in the microwave for a few seconds brings back that light maple sweetness and makes it taste like it just came out of the oven.
Frequently Asked Questions
1. Can I use honey instead of maple syrup?
Yes, you can. Honey works fine, but it has a slightly different flavor. Maple syrup gives the bread that cozy, sweet aroma that pairs beautifully with pecans.
2. Should I toast the pecans before adding them?
Toasting is optional, but it really brings out their nutty flavor. A few minutes in a dry skillet or oven makes a big difference.
3. Can I make this banana bread dairy-free?
Absolutely. Use coconut oil or plant-based butter instead of regular butter, and the bread will still turn out soft and flavorful.
4. What kind of bananas are best to use?
Very ripe bananas with brown spots are perfect. They blend smoothly and give the bread natural sweetness and a tender crumb.
Maple Pecan Banana Bread
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (177°C). Lightly spray the sides of an 8½-inch or 9-inch (22 cm) loaf pan with baking spray and line it with parchment paper. Alternatively, you can grease the pan with butter and dust it lightly with flour instead of using baking spray.
- In a large mixing bowl, beat the softened butter and sugar together for a few minutes until the mixture becomes pale and fluffy. Add the eggs one at a time, mixing well after each addition until fully incorporated and smooth.
- Add the maple syrup, vanilla extract, maple extract, and Greek yogurt to the bowl. Mix again until everything is well combined and the batter looks creamy. It’s normal if the mixture appears slightly separated at this stage—once you add the flour, it will come together perfectly.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Sift the dry ingredients into the wet mixture, then mix gently for about 1 minute, just until the batter is smooth and well combined. Avoid overmixing to keep the loaf light and tender.
- Mash 1½ to 2 ripe bananas in a bowl with a fork until smooth. Add the mashed bananas and ½ cup of diced pecans to the batter, then gently fold them in with a spatula until evenly combined.
- Pour the banana bread batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the remaining ¼ cup of diced pecans evenly over the top. Bake at 350°F (175°C) for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
- Carefully remove the bread from the loaf pan and transfer it to a wire rack to cool completely. Avoid leaving it in the pan, as that can trap steam and make the bread dense and soggy.
- In a small bowl, whisk together 1 cup of confectioners’ sugar, a few tablespoons of maple syrup, and a few tablespoons of cream or milk until smooth. For a thinner glaze, add a bit more liquid as needed. Spoon the glaze over the warm bread and let it sit for about 5 minutes before slicing.
- I love enjoying this banana maple bread while it’s still slightly warm, paired with a cozy cup of coffee or tea. For an extra touch of indulgence, spread a bit of salted, softened butter on top — it melts right in and makes each bite even richer and more delicious.
- To store the bread, first let it cool completely for a few hours. Once it’s fully cooled, place it on a tray and wrap it tightly with plastic wrap. You can keep it at room temperature for up to 2 days, or refrigerate it for up to a week — though it’s so good, it probably won’t last that long!
