Maple Pecan Banana Bread Recipe with Maple Glaze (Moist & Easy) 🍁

There is something truly special about the smell of banana bread baking in the oven. It fills the whole house with this warm, cozy sweetness that just makes you feel good. But this isn’t just any regular banana bread. Today, I’m sharing my absolute favorite Maple Pecan Banana Bread recipe.

If you are looking for the perfect fall treat, or honestly, a treat for any time of year, this is it. It is incredibly moist, thanks to a little secret in the batter, and it has these amazing crunchy bits of pecans scattered throughout. Plus, we sweeten it with real maple syrup. It’s like a warm hug in a slice.

🍂 Why You’ll Love This Recipe

Here is why I think this recipe will become a staple in your kitchen:

• Super Moist Texture: The combination of Greek yogurt and ripe bananas makes the crumb soft and tender.
• Crunchy Contrast: The pecans add a lovely nutty bite that breaks up the softness.
• Easy to Make: You don’t need fancy equipment. Just a mixer and a few bowls.
• Perfectly Sweet: We use maple syrup and a bit of sugar, so it’s sweet but not overwhelming.
• That Glaze: The optional maple glaze on top? It takes it to a whole new level.

🥣 Ingredients Needed

Here is everything you need to gather before we start baking.

👩‍🍳 Step-by-Step Guide to Making Maple Pecan Banana Bread

Making this bread is actually really relaxing. Just follow these simple steps.

Step 1: Prep the Oven and Pan

First things first, preheat your oven to 350 degrees Fahrenheit (175°C). While that heats up, grab your loaf pan. I like to spray the sides with a little baking spray and then line the inside with parchment paper. Leave a little paper hanging over the sides—it acts like handles so you can lift the bread right out later.

Step 2: Cream the Butter and Sugar

In a large bowl, toss in your softened butter and the white sugar. Use your mixer to beat them together. You want to do this for a couple of minutes until the mixture looks light and fluffy. It creates a nice base for the bread.

Step 3: Add Eggs and Wet Ingredients

Crack in the two eggs. Beat the mixture again for another minute or two until the eggs are fully blended in. Now, let’s add the flavor! Pour in the vanilla extract, the maple syrup, and the Greek yogurt.

Also, add the Maple Extract. This is optional, but I highly recommend it (more on this later!). Give it all a good mix with the mixer.

Step 4: Mix the Dry Ingredients

In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Sifting helps prevent big lumps of flour in your bread. Once sifted, pour these dry ingredients into your wet batter. Mix it for about a minute just until you don’t see white flour anymore. Don’t overmix here!

Step 5: The Bananas and Pecans

Now, mash your bananas on a plate with a fork. You need about one cup. Add the mashed bananas and 1/2 cup of the diced pecans into the batter. Use a spatula to gently fold everything together by hand. You want those nuts and bananas spread out evenly.

Step 6: Bake It

Pour the batter into your prepared loaf pan. Smooth out the top. Take the remaining pecans and sprinkle them right on top of the batter. This gives it a pretty look and extra crunch.

Pop it in the oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, with maybe just a few moist crumbs.

Step 7: Cool and Glaze

Let the bread cool in the pan for about 10 minutes. Then, use the parchment paper to lift it out and place it on a wire rack to cool completely.

For the Glaze: Whisk together the confectioners’ sugar, maple syrup, and a splash of cream. It should be thick but pourable. Drizzle it over the cooled bread.

🤫 The Secret Ingredient: Maple Extract

Okay, let’s talk about that secret ingredient I mentioned. It is Maple Extract.

Most people just use maple syrup, which is great, but the flavor can sometimes get lost after baking. Adding just one teaspoon of maple extract amps up that warm, woodsy maple flavor without adding extra liquid or sugar. It makes the bread taste like it came from a professional bakery. I usually buy mine online, and it lasts forever in the pantry.

🛠️ Kitchen Tools Needed

• Large Mixing Bowl: For creaming the butter and mixing wet ingredients.
• Electric Hand Mixer or Stand Mixer: Makes the batter fluffy.
• Medium Bowl: For sifting dry ingredients.
• Spatula: For folding in the bananas and nuts.
• Loaf Pan (8.5 x 4.5 inch): The standard size works best.
• Parchment Paper: A lifesaver for easy cleanup.
• Wire Rack: For cooling the bread properly.

⏲️ Time and Servings

📝 Recipe Notes

Here are a few little things that make a big difference.

🥗 Nutrition Breakdown (Per Serving)

Estimates based on 10 slices.

❤️ Health Benefits

While this is definitely a dessert or a treat, it does have some good stuff in it too!

• Pecans: These nuts are packed with healthy fats and fiber, which are good for your heart.
• Bananas: Everyone knows bananas are great for potassium, which helps with muscle function.
• Greek Yogurt: This adds a nice little boost of protein compared to recipes that just use oil or butter.

☕ Serving Suggestions

This bread is amazing on its own, but you can dress it up too.

• With Coffee: It pairs perfectly with a hot cup of black coffee or a pumpkin spice latte.
• Salted Butter: My favorite way to eat a warm slice is with a little smear of salted butter. The sweet and salty combo is unreal.
• Ice Cream: Turn it into a decadent dessert by warming a slice and topping it with vanilla bean ice cream.

❌ Common Mistakes to Avoid

Even though this recipe is easy, things can go wrong. Here is what to watch out for:

• Overmixing the Batter: Once you add the flour, stop mixing as soon as it’s combined. If you mix too much, the gluten activates and the bread becomes tough and rubbery instead of soft.
• Using Unripe Bananas: If your bananas are yellow with green tips, wait a few days. The bread won’t taste right without that deep sweetness from the brown spots.
• Slicing Too Soon: I know it smells amazing, but let it cool! If you slice it while it’s piping hot, it might crumble or look gummy inside.

Don’t skip the storage trick — it’s at the end of the post

🥡 Storage and Reheating

If you manage to have leftovers (which is rare in my house because we eat it so fast!), you want to keep it fresh.

• Countertop: Store the bread in an airtight container at room temperature. It will stay moist for about 2 to 3 days.
• The Storage Trick: Place a slice of regular white sandwich bread in the container with your banana bread. The banana bread will absorb moisture from the white bread, keeping it soft for longer. It sounds weird, but it works!
• Fridge: You can store it in the fridge for up to a week, but it might dry out a tiny bit.
• Freezer: This bread freezes beautifully. Wrap individual slices in plastic wrap and then foil. Freeze for up to 3 months.
• Reheating: Pop a slice in the microwave for 15-20 seconds to get that “fresh out of the oven” warmth.

❓ Frequently Asked Questions (FAQs)

1. Can I make this gluten-free?

Yes! You can swap the all-purpose flour for a high-quality 1:1 gluten-free baking flour blend. The texture might change slightly, but it still tastes great.

2. Do I have to use pecans?

Nope. If you don’t like pecans or have an allergy, you can use walnuts instead. Or, if you want to be naughty, swap the nuts for chocolate chips!

3. Why did my banana bread sink in the middle?

This usually happens if the oven wasn’t hot enough or if you opened the oven door too early to check on it. It can also happen if there is too much liquid (banana) relative to the flour.

4. Can I reduce the sugar?

Yes, since the bananas and maple syrup add sweetness, you can leave out the white granulated sugar if you prefer a less sweet loaf.

5. What if I don’t have maple extract?

Don’t worry! The bread will still be delicious with just the maple syrup and vanilla. The extract just adds an extra punch of flavor.

💭 Final Thoughts

I really hope you give this Maple Pecan Banana Bread recipe a try. It is one of those recipes that feels fancy because of the glaze and the pecans, but it is actually so simple to throw together. It’s perfect for a Sunday baking project or when you just have some sad-looking bananas on the counter.