The best season of the year has arrived, Autumn! It’s the perfect time to bake this Maple Pecan Banana Bread with warm fall spices. The changing leaves mixed with the cool crisp air calls for cozy baking while listening to a vibey fall playlist. You can’t beat the smell of fall baking swirling around in your kitchen.
I love the versatility of banana bread, so many different variations can be made for each season. I also love making my Honey Walnut Banana Bread during this time of year. You can also catch me vibing out to my favourite fall coffee shop ambiance video here.
The Ingredients for this Maple Pecan Banana Bread are Simple
Making this Maple Pecan Banana Bread is simple, as it should be! Let’s stop overcomplicating things and get back to simple wholesome ingredients.
Here’s what you need:
- Overly ripe bananas
- Eggs
- Avocado Oil
- Sugar
- Unbleached Flour
- Salt, Baking Soda, Baking Powder
- Fall Spice Mix (recipe here)
- Maple Syrup
- Pecans
The Fall Spice mix is key to having that warm and cozy essence added to your banana bread. I have an easy recipe you can make to use all season long. I like to add 1 – 2 teaspoons to my batter.
Let’s Bake!
Baking a Banana Loaf will take more time in the oven. I place my banana bread on the middle rack and depending on the type of oven you have this will affect the time it takes to bake. Ovens with convention may not take as long as ones without. This is why I check with a knife after an hour of baking. Usually, it takes me one hour and 20 minutes for the knife to come out clean.
Since it will be in the oven for a long time, covering the top with aluminum foil after 30 minutes of baking will prevent it from burning.
The best part of baking is when the maple syrup passes through the bread while baking! Just look at that maple syrup soaked on the side.
TIP: To prevent any sticking to the side of your pan when baking, grease your pan with avocado oil, wiping any excess with a paper towel. Sift a tablespoon of flour over your pan, shaking any excess flour out of the pan. Place a 7″ wide parchment strip with enough slack for it to stick out of the pan, clipping it down with mini binder clips to hold the parchment paper in place when pouring the batter. This makes will it easier to lift the loaf out of the pan later.
Resting Time & Storage
It’s important to allow the Banana Bread to cool down completely before cutting into it, or better yet waiting a day! This allows the flavours to develop even more!
After the bread has cooled down, I will store it in an airtight container until I can cut into it the next day.
Storage
I will leave the Banana Bread on the counter for a couple of days in an airtight container before moving it to the refrigerator to keep it fresher for longer. If you keep it in the fridge, I suggest warming up the slice in the microwave for 30 seconds to reactivate the moistness. I love adding butter and extra Maple Syrup to my warmed slice.
Freezing
You most definitely can store this in the freezer and enjoy it anytime you want! I suggest storing it in slices and individually wrapping it in plastic wrap then placing all the slices in a ziplock bag or a freezer-proof container.
To enjoy a slice, unwrap from the plastic and microwave for 45 seconds to a minute.
Maple Pecan Banana Bread
Equipment
- 6" x 9" Loaf Pan
- Parchment Paper
Ingredients
- 2 cups Unbleached All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 1-2 tsp Pumpkin Spice Mix
- 1½ cup Mashed Ripe Bananas aprox. 3 Bananas
- 2 Eggs large
- ¾ cup Granulated Cane Sugar
- ½ cup Avocado Oil
Maple Pecan Topping
- ½ cup Maple Syrup
- 1 cup Chopped Pecans
Instructions
Maple Pecan Topping
- In a small bowl, combine Maple Syrup and chopped pecan. Side aside.
Banana Loaf
- Preheat oven to 350°F. Prepare your loaf pan by greasing it with avocado oil and placing a 7" wide parchment strip with enough slack that it will stick out of the pan. This makes it easier to lift the loaf out of the pan later.
- In a large mixing bowl, sift flour, baking soda, baking powder, and salt. Set aside.
- In a medium mixing bowl, combine mashed bananas, eggs, sugar, and oil. Mix well.
- Slowing combine wet ingredients to dry ingredients using a wooden spoon. Mix until just combined with no clumps.
- Pour into prepared loaf pan and tap out any air bubbles.
- Spoon maple pecan mixture over top of the batter.
- Bake on the middle rack. After 30 minutes place a sheet of aluminum foil over the top of the loaf. This will prevent the topping from burning.
- After an hour, use a toothpick or knife to check for doneness. If still wet, leave for another 10 minutes or until the toothpick comes out clean.
- After the loaf is removed from the oven, allow cooling in the pan for 20 minutes before removing it onto a cooling rack.
- Allow the loaf to cool COMPLETELY before cutting into it. This will allow the loaf to develop more flavour!
- Serve each slice warmed with butter and maple syrup for extra goodness.
- Maple Pecan Banana Bread with Warm Fall Spices
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