Maple Pecan Banana Bread
Made with wholesome pantry staples like protein-packed pecans, avocado oil, richly flavoured dark brown sugar, vanilla and 3 farm fresh eggs. The texture and flavours are gorgeous! Option to level up with the BEST 3-ingredient sweet vanilla glaze.
Ingredients
- 3 large eggs
- ¼ cup avocado oil or any neutral vegetable oil
- ¼ cup maple syrup
- 2 teaspoons vanilla
- ¾ cup dark brown sugar
- 2 overripe medium-sized bananas mashed
- 1½ cups bread or all-purpose flour
- 2 teaspoons baking powder
- ½ cup chopped pecans
Glaze (Optional)
- 1 cup confectioners’ sugar
- 1½ tablespoons milk of your choice including plant-based options
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F (177ºC) and prepare parchment-lined 9x5-inch loaf pan.
- In a large mixing bowl, whisk together eggs, avocado oil, maple syrup, vanilla and brown sugar. Stir in mashed banana and continue mixing until well combined.
- Add flour and baking powder and continue to stir until all the flour has been fully integrated. The batter will still be a little lumpy with bits of banana scattered throughout.
- Next, stir in pecans then pour batter into prepared loaf pan, spreading it out evenly with a spatula if needed.
- Bake for 50-55 minutes until golden and a tester comes out clean. You’ll know your loaf is done when it springs back to the touch. Remove from oven, transfer to a wire cooling rack and let cool for 20 minutes.
- To make the glaze, whisk together confectioners’ sugar, milk and vanilla until smooth. Spread glaze over banana bread and let sit until loaf has cooled completely and the glaze has set. Remove loaf from pan, slice and serve.
Notes
To make gluten free: Use an equal amount of your favourite 1:1 gluten free flour blend in place of the bread or all-purpose flour.
Storage: Leftover banana bread will store well on the counter in a well-sealed container for up to 3 days, in the refrigerator for up to a week and may be frozen for up to 3 months.