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fall maple pecan banana bread - featured image

Fall Maple Pecan Banana Bread

  • Author: Olivia
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x

Description

A cheap, easy, and moist family breakfast recipe that uses overripe bananas, real maple syrup, and toasted pecans for a sweet, fall-inspired treat.

Ingredients

Scale
  • 3 large ripe bananas (about 1.5 cups mashed)
  • 1/2 cup (120ml) pure maple syrup (Grade B recommended)
  • 1/3 cup (80ml) vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs (room temperature)
  • 1.5 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 cup (60g) chopped pecans (toasted)
  • Extra maple syrup for drizzling (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper if desired.
  2. In a large bowl, mash the ripe bananas until mostly smooth with a few lumps.
  3. Add the maple syrup, vegetable oil, sugar, and eggs to the bananas. Whisk until well combined.
  4. Add the flour, baking soda, salt, and cinnamon to the wet mixture. Stir gently with a spatula until the flour disappears; do not overmix.
  5. Gently fold in the chopped toasted pecans.
  6. Pour batter into the prepared loaf pan and smooth the top. Drizzle with extra maple syrup if using.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Toast pecans in a dry skillet for 2-3 minutes before adding to enhance flavor. Ensure bananas are very ripe (spotty brown or black) for maximum sweetness and moisture. Do not overmix the batter once flour is added to avoid a tough texture. Can be stored in an airtight container at room temperature for 3 days, or frozen for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 50-60 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 22
  • Sodium: 250
  • Fat: 9
  • Saturated Fat: 1
  • Carbohydrates: 35
  • Fiber: 2
  • Protein: 4

Keywords: banana bread, maple pecan, fall recipe, easy breakfast, family friendly, budget recipe, use overripe bananas, gluten-free option

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Find it online: https://tableanddinner.com/fall-maple-pecan-banana-bread-cheap-and-easy-family-breakfast/