Maple Pecan Banana Bread is your new go-to treat when you're craving something cozy and comforting. Packed with the natural sweetness of bananas and the rich flavor of maple syrup, this bread is topped off with a satisfying crunch from pecans. It's perfect for breakfast, dessert, or an anytime snack.
All-purpose flour forms the base of your bread, providing structure. Baking soda is your leavening agent, making sure the bread rises beautifully in the oven. A touch of salt enhances all the flavors. Unsalted butter, when softened and creamed, adds richness and moisture to the bread, while brown sugar contributes to the depth of flavor with its molasses content.
Eggs act as a binder, holding everything together and adding to the bread's texture. Maple syrup infuses the bread with its distinct, sweet flavor. The star ingredient, ripe bananas, not only sweeten the bread naturally but also keep it moist. Vanilla extract rounds out the flavors, and chopped pecans add that delightful crunch in every bite.
This Maple Pecan Banana Bread pairs beautifully with a dollop of butter or cream cheese spread. For a decadent treat, try it with a drizzle of extra maple syrup or honey. It also makes a delightful base for French toast. A warm cup of herbal tea or a glass of milk complements its flavors perfectly.
First, preheat your oven to 350°F (175°C) and take a moment to grease a 9x5 inch loaf pan. This simple step will make sure your bread doesn't stick later on. In a large bowl, sift together the flour, baking soda, and salt. This helps to evenly distribute the baking soda, ensuring your bread rises evenly.
In another bowl, cream the softened butter with the brown sugar until you have a nice smooth mixture. Stir in the eggs one at a time, taking your time to make sure each one is well incorporated before adding the next. This method helps create a lighter texture. Next, pour in the maple syrup and mashed bananas, mixing until everything is well blended. Add the vanilla extract for that extra touch of flavor.
Now, gradually fold the dry ingredients into the wet mix. Be gentle here; overmixing can make the bread tough. As soon as you see the flour disappear, you’re good to go. Gently fold in the chopped pecans, distributing them evenly throughout the batter.
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. This ensures an even bake. Pop it in the oven and let it bake for 60-70 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to finish cooling completely.
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