Description

A moist, bakery-style banana bread made with just five ingredients: ripe bananas, maple syrup, pecans, flour, and baking soda. Topped with a warm maple butter glaze for a caramelized crust.

Ingredients

Scale

3 large ripe bananas (about 1 ½ cups mashed)
3 tablespoons unsalted butter (melted)
½ cup pure maple syrup
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup pecans (chopped and toasted)
2 tablespoons melted butter (for glaze)
3 tablespoons maple syrup (for glaze)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, optionally lining with parchment paper.
In a large bowl, mash ripe bananas until smooth. Add melted butter and maple syrup, whisking until glossy.
In a separate bowl, whisk together flour, baking soda, and salt.
Pour dry ingredients into wet ingredients and gently fold with a spatula until just combined. Do not overmix.
Fold in chopped toasted pecans, reserving a handful for topping.
Pour batter into prepared pan and smooth the top. Sprinkle reserved pecans on top.
Bake for 45-55 minutes until a toothpick inserted in the center comes out clean. Tent with foil if browning too quickly.
While baking, mix 2 tablespoons melted butter and 3 tablespoons maple syrup for the glaze.
Immediately upon removing from oven, brush the warm glaze over the hot loaf.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure bananas are very ripe (black) for maximum sweetness. Toast pecans in a dry skillet for 2-3 minutes to enhance flavor. Do not overmix the batter to avoid a dense texture. The bread freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45-55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loa
Calories: 180
Sugar: 16
Fat: 7
Saturated Fat: 3
Carbohydrates: 28
Fiber: 2
Protein: 3

Keywords: banana bread, maple pecan bread, fall baking, easy banana bread, 5 ingredient recipe, gluten-free option, quick bread