Maple Pecan Banana Bread
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.
I’ve been on such a banana bread kick since I got my Kitchenaid… thanks for a new recipe!!
oooh, i’ve got bananas just waiting to get brown. yum!
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!
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.
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!
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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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 ( http://www.worldsbestrecipe.org/best-banana-bread-recipe/).
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!
FRIGGIN AMAZING. I even used applesauce in place of butter and it was heavenly. Thank you so much for this recipe!
I forgot to mention I also used whole wheat flour and it was so good!
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.
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
making one right now! yum!
i have made this twice now and it’s delicious – however; it only makes one loaf, not two. thanks!
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.
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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