Two brown spotted bananas stared at me from the counter at the end of last week. I wanted to broaden my repertoire of things-to-do-with-ripe-bananas recipes. My standby banana bread is so good but sometimes, I just want to mix it up. I considered adding them to some buttermilk pancakes and figured the syrup would make a nice flavor combination with the banana cakes. That idea then led me to just add the syrup right into the bread! A few recipe searches, minor adjustments and handful of pecans later…. we had this lovely loaf.

I have a lot of ideas and little time to execute them. Wouldn’t it be great to have a book called 52 Things to Do with Brown Bananas? One recipe for each week of the year. Perhaps it is a new 2009 weekly blog idea. We could all contribute our favorite rotting banana masterpiece! Let’s brainstorm… any ideas?

Maple Pecan Banana Bread
1/2 cup butter, melted
2/3 cup pure maple syrup
1/2 t vanilla extract
1 egg, slightly beaten
2 ripe bananas, mashed
3 Tablespoons buttermilk (or milk)
2 cups flour
1 t baking soda
1/2 t baking powder
1/2 t salt
3/4 cups chopped pecans plus a few for topping

Mix melted butter, maple syrup and vanilla together. Add egg. Mix in bananas and milk, leaving some chunks. In a separate bowl, combine flour, soda, baking powder and salt. Use a whisk to combine all dry ingredients evenly. Add them to wet mixture and stir just until combined. Fold in pecans. Fill two greased loaf pans or muffin tins. Top with a few pecans. Bake at 350 degrees for approximately 45 minutes. About 20 minutes or so for muffins. Top should be very light brown and toothpick inserted should come out clean.

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26 Responses to “Maple Pecan Banana Bread”

  1. robin Says:

    I’ve been on such a banana bread kick since I got my Kitchenaid… thanks for a new recipe!!

  2. kickpleat Says:

    oooh, i’ve got bananas just waiting to get brown. yum!

  3. Nan Says:

    Sounds so good! I’m having a little tea party next week so my friends can meet my new grandson and this bread will go perfectly with everything else on the menu – thanks! I love your blog!

  4. Pammeh Says:

    Mmm, sounds so delicious! I love that your recipe calls for some banana chunks–I always leave a few to sprinkle over the top like chocolate-lovers do with chocolate chip cookies, haha.

    Anyways, one of my favorite banana recipes (even better when they’re rotting, if you like oozy gooey things): FRIED BANANAS, Thai-style. :) With clover honey and ice cream on the side…mmm.

    Not that it’s particularly healthy.

  5. CATHEY Says:

    I love Banana Bread, and just had to try yours. Loved it and made it for everyone at work. The only problem I had the recipe did not call for sugar!

  6. Mom Fav Says:

    I just put a link to your basic banana bread to my site – but will have to try this one as well. Your first was great!

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  12. Catherine at Says:

    This looks and sounds absolutely amazing :) I’d like to invite you to nominate this post for the Banana Bread category at the World’s Best Recipe Awards (

  13. 2moons dil Says:

    I love Banana Bread, and just had to try yours. Loved it and made it for everyone at work. The only problem I had the recipe did not call for sugar!

  14. anonymous Says:

    FRIGGIN AMAZING. I even used applesauce in place of butter and it was heavenly. Thank you so much for this recipe!

  15. anonymous Says:

    I forgot to mention I also used whole wheat flour and it was so good!

  16. emily Says:

    Just made this bread and blogged about it! Love it! I really enjoy being able to pull out homemade banana bread from the freezer throughout the year. I love that your recipe uses maple syrup instead of white sugar. Great find! Love the blog and will continue to try the recipes.

  17. Metin2 yang Says:

    I love Banana Bread, and just had to try yours. Loved it and made it for everyone at work. The only problem I had the recipe did not call for sugar

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  20. Eva Says:

    making one right now! yum!

  21. Erin Says:

    i have made this twice now and it’s delicious – however; it only makes one loaf, not two. thanks!

  22. Jo Says:

    This was amazing! I have a gas oven, so baked at 335 for 40 minutes. I should have taken advice from one of your previous recipes and added another half banana.. but it’s amazing! And actually, the first time I’ve made banana bread in a long time that wasn’t A) gooey inside or B) too dry.

  23. Kim Says:

    Veganized this by omitting the egg and using vegan margarine instead of butter, soy milk instead of cow’s milk. Oh, and walnuts instead of pecans, since I had some of those and no pecans. I also threw in a few dark chocolate chips. It is quickly getting gobbled up by everyone here. Delicious! :)

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