A tasty and delicious moist banana loaf bread with pecans and a sweet vanilla maple icing!Jump to Recipe
The year 2020 will be remebered for lots of reasons, one of them being banana bread and the amount of baking everyone began.! It seems that everywhere I looked there would be some kind of banana loaf bread recipe. With a few recipes already on my blog like this banana bread with chocolate chunks or my popular banana bread with prunes, I wondered if there was room for even more kinds of banana bread or would the internet just spit it out! I guess we’ll see, but I think you’ll like this one.
It’s a moist banana loaf bread with pecans mixed through the batter and finished with a sweet but thin maple and vanilla glaze poured over the top. Cut this into thick slices and have as a midday snack. You could even add a dollop of whipped cream with a drizzle of the icing on top for a classy and easy dessert!
What ingredients do I need for my recipe?
- Bananas- The best bananas for banana bread are brown and speckled. This is a sign that the banana Is breaking down its starch and turning it into sugar. You can leave your bananas on the countertop for a few days until your see them change color, but don’t worry if they look too black, as long as you use them before the inside becomes dark then they will e fine to use,
- Flour- All purpose is what’s needed.
- Baking Powder- A pantry staple.
- Oil- Canola, vegetable or even olive oil are all acceptable to use.
- Eggs- Large and organic if you can find them.
- Corn Syrup- The sweetness for this banana bread comes from a combination of brown sugar and light corn syrup. We want to keep the bread as moist as we can.
- Pecans- Toasted and chopped are best for flavor.
- Vanilla Extract- A pantry staple.
Tips for making succesful banana bread
- Make sure your ingredients are fresh, most importantly the baking powder. This is what will make your loaf bread rise in the middle and create that awesome looking crown.
- Try not to open the oven door when baking any kind of cakes or quick-breads. The loss of heat can result in uneven temperature which can cause the bread to sink. Always place the pan just below the halfway point of the oven.
- Even if you don’t own a classic loaf pan, you can still bake great banana bread. Muffin pans, skillets and even casserole dishes can all be used as long as the bake time is adjusted. A good rule of thumb is usually the thinner the batter is spread, the quicker the bake time will be.
- You can speed up the process to ripen your bananas. Just place them in the oven on a low heat until black. Let cool and peel.
- Moist banana bread is always best! If yours comes out dry, next time reduce the amount of flour and increase the oil slightly or you can even add more banana.
best ways to eat banana bread
I personally love my banana bread slightly warm with a good spread of quality butter on top of each slice. You can even turn it into a restaurant style dessert by adding a spoonful of whipped cream with caramel sauce drizzled over it. Banana loaf bread doesn’t have to be plain and boring! You’ll notice my banana loaf bread has a maple glaze but this is optional and can be left out if you prefer.
You can freeze any leftovers or if you don’t feel like you will finish the whole loaf, cut it in half and wrap one half tightly in plastic wrap and then aluminum foil and store int the freezer. To defrost, bring it out in the morning and the loaf will be soft and ready to eat by lunchtime!
more loaf bread recipes
Maple Banana Loaf Bread
- 1 ½ cups all purpose flour
- 2 ½ tsp baking powder
- 2 bananas, fully ripened
- ¼ cup canola oil
- 3 large eggs
- ¼ cup light corn syrup
- ½ cup chopped pecans
- 2 tsp vanilla extract
- ¾ cup brown sugar
- 1 ½ cups powdered sugar
- 1 tbsp milk
- 1 tsp vanilla extract
- 2 tsp pure maple syrup
- Preheat the oven to 350° F.
- Line a 9×5 inch baking loaf tin with parchment paper.
- In a bowl whisk together the flour and the baking powder.
- In another larger bowl, mash the bananas with a fork and then add the oil, eggs, corn syrup, pecans, vanilla and brown sugar. Mix well.
- Add the flour mixture to the wet ingredients and mix slowly until there are no lumps.
- Pour the batter into the prepared baking tin and spread out evenly.
- Bake in the oven for 45 minutes and the top feels firm to the touch and no longer wet. You may need another few minutes if the top of the loaf is still wet and doesen't spring back when pressed.
- Let the loaf cool while you make the glaze.
- In a bowl whisk together the powdered sugar, milk, vanilla and maple syrup until smooth.
- Microwave for 20 seconds and stir again.
- With the loaf still in the baking tin, pour the glaze over the banana loaf and spread out evenly.
- Let the glaze set for about 30 minutes before removing from the pan and slicing.