Yes yes yes, banana bread has been done to death but when something tastes this good and uses up the leftover bananas you never got around to eating that are now going brown in the corner, what's not to love? This maple glazed banana bread with pecans is a little twist on the original, adding a sweet maple icing and pecan topping. I played around with the quantities and worked out the best way to keep my banana bread moist, and came up with a winner. I also love adding texture to food, finding ways to add a crunch that compliments the soft and pecans do the job perfectly this time.
This is an easy recipe for moist banana bread with 2 bananas, that uses extra yoghurt to get that deliciously moist texture that banana bread is famous for. I also added cinnamon to give it a subtle spice and then mixed maple syrup in the icing as maple and pecan is one of those flavour combos that Shakespeare wrote sonnets about. Or he would have if he'd tried it, I'm sure.
So! Stand by for my recipe for moist banana bread with pecans and a maple glaze...
Thankfully, as bananas are so widely available you can make this maple glazed banana bread with pecans at any time of the year, whenever the craving hits. But I do especially enjoy it at tea time in cooler weather with a hot cup of coffee.
If you're on the lookout for a bit more of a showstopper cake, perhaps for a birthday or special event then try this white chocolate and pistachio cake with buttercream icing.
- Ripe bananas
- All purpose flour
- Butter (softened)
- Granulated sugar
- Baking soda
- Icing sugar / confectionars sugar
- Maple syrup
See the recipe card for quantities.
The simple rule of making cakes is to mix the dry ingredients together, mix the wet ingredients together and then combine the two, trying not to knock out any of the air to keep it light and fluffy.
So, we begin.
Preheat the oven to 375 F
Roughly chop half the pecans into small pieces and the other half into larger chunks.
Mash the bananas to a complete mush with a fork and then mix in the yoghurt.
In a bowl, whisk the sugar and butter together until it is smooth and fluffy.
Slowly add the eggs, and then the banana yoghurt mush. You can use a stand mixer for this part, I just like having the control an electric whisk gives me.
Combine the flour, cinnamon and baking soda together in a separate bowl, and then fold into the wet mixture.
Stir through the small chunks of pecans, and then pour the batter into a greased cake tin.
Bake in the oven for around an hour, it needs quite a long time to cook as it's such a wet batter.
Remove to a cooling rack.
To make the icing, boil the water in a kettle.
Sift the icing sugar into a bowl and gradually but briskly stir in the water to avoid any lumps. Add the maple syrup and stir until it is smooth and combined. If it is too runny/too thick then add a splash more water or a bit more icing sugar to get the desired consistency. As this is a glaze, I like it to be more on the runny side so it isn't a thick gloop of icing on top that is very sweet. But, you might like it that way!
Pour the maple glaze over the banana bread and then sprinkle the rest of the pecans on top so they stick to the glaze. Slice up and serve!
Hint: To test if the cake is baked, poke a skewer into the top and check it comes out clean and with no batter stuck to it.
Substitutions and variations
Here are a few ways you can adapt this recipe to suit you and your store cupboard.
- Nuts - instead of pecans you could try walnuts or even brazil nuts
- Bananas - if you have more bananas to use then just reduce the amount of yoghurt.
- Yoghurt - similarly, if you don't have enough bananas then use extra yoghurt, and you can even use banana yoghurt to keep the banana taste!
You will need a rectangular cake tin around 20cm x 12.5cm / 8in x 5in and several mixing bowls. You will also need an electric whisk or a stand mixer for this maple glazed banana bread with pecans recipe.
Store this banana bread in an airtight container, it will keep for 3-4 days.
You can also freeze it, and then ice/decorate it once its thawed.
You can adjust the amount of water you use in the maple glaze to make it thicker as you prefer.
Maple glazed banana bread with pecans
- Mixing bowls
- electric whisk or stand mixer
- rectangular cake tin
- 2 bananas
- 285 grams all-purpose flour
- 110 grams butter
- 230 grams granulated sugar
- 2 eggs
- 150 grams yoghurt
- 1 teaspoon baking soda
- 150 grams pecans
- 1 teaspoon ground cinnamon
- 2 tablespoon maple syrup
- 275 grams icing sugar
- Preheat the oven to 375 F
- Roughly chop half the pecans into small pieces and the other half into larger chunks.
- Mash the bananas to a mush with a fork and then mix in the yoghurt.
- In a bowl, whisk the sugar and butter together until it is smooth and fluffy.
- Slowly add the eggs, and then the banana/yoghurt mixture.
- Combine the flour, cinnamon and baking soda together in a separate bowl, and then fold into the bowl of wet mixture.
- Stir through the small chunks of pecans, and then pour the batter into a greased cake tin.
- Bake in the oven for around an hour, it needs quite a long time to cook as it's such a wet batter. To test if it's done, poke a skewer into the batter and check it comes out clean. Remove to a cooling rack.
- To make the icing, boil the water in a kettle.
- Sift the icing sugar into a bowl and gradually but briskly stir in the water to avoid any lumps. Add the maple syrup and stir until it is smooth and combined.
- Pour the maple glaze over the banana bread and then sprinkle the rest of the pecans on top. Slice up and serve!
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove