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Maple Banana Bread

Maple banana bread with an amber crumb and a deep golden crust, baked until a toothpick comes out clean. Real maple syrup perfumes every slice, and chopped toasted pecans add crunch throughout.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Banana loaf batter
  • 3 ripe bananas Mash until smooth.
  • 0.3333333333 cup butter Melted.
  • 0.5 cup pure maple syrup Plus extra for brushing.
  • 1 large egg Lightly beaten if needed.
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.5 cup pecans or walnuts Chopped.
  • 2 tbsp extra maple syrup for brushing Use warm syrup.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk the mashed bananas, melted butter, maple syrup, egg, and vanilla until smooth.
  3. Fold in the all-purpose flour, baking soda, cinnamon, nutmeg, and salt until just combined.
  4. Fold in the chopped pecans or walnuts until evenly distributed.
  5. Pour the batter into the prepared loaf pan and place it in the oven.
  6. Bake for 60–70 minutes at 350°F, until the top is deep golden and a toothpick comes out clean.
  7. While the loaf is still hot, brush the top with 1–2 tablespoons of warm maple syrup.
  8. Cool for 15 minutes in the pan before unmolding.

Notes

Pro tip: Mash the bananas very well so the loaf bakes up with a soft, even crumb (no dry pockets). Store wrapped at room temperature for up to 2 days or in the fridge for 5 days; freeze slices for up to 2 months. For a dairy-light option, replace the melted butter with neutral oil (use the same amount).