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.
Baking the Banana Bread:
- 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.
Making the Batter:
- 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.
For Maple Glaze:
- 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.
Serving & Storing:
- 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!