Sweetened with pure maple syrup and maple sugar, this wonderfully moist and tender maple pecan banana bread is finished with a crunchy maple pecan streusel topping. It is a cozy, flavorful loaf that makes a beautiful fall breakfast, afternoon snack, or simple homemade treat with coffee or tea.
Maple is one of those warm, comforting flavors that feels especially right when the weather begins to cool. Its deep sweetness pairs beautifully with ripe bananas, and it brings a richer, more seasonal flavor to classic banana bread. If you have a few speckled bananas sitting on the counter, this maple pecan banana bread is a delicious way to turn them into something special.
This loaf is soft, fragrant, and full of natural banana flavor. Maple syrup adds moisture and sweetness, while maple sugar gives the bread a deeper maple note without making it heavy. Buttermilk helps keep the crumb tender, and melted coconut oil creates a moist texture that slices beautifully once the bread has cooled.
The maple pecan topping is simple but makes a big difference. Pecans, maple sugar, flour, cinnamon, and coconut oil come together to create a crumbly streusel that bakes into a lightly crisp, nutty layer on top of the loaf. It adds texture, warmth, and just the right amount of sweetness without overpowering the banana bread underneath.
This maple pecan banana bread is ideal for breakfast, brunch, or a make-ahead snack. Serve it plain, slightly warm, or with a small pat of butter. It is also a lovely choice for fall baking because the flavors of banana, maple, cinnamon, nutmeg, and pecan all work together in a familiar, comforting way.
Craving more banana bread? Try chocolate chip banana bread or banana bread muffins next for another easy homemade bake.
Why You’ll Love This Maple Pecan Banana Bread
- It is sweetened with maple syrup and maple sugar for rich, cozy flavor.
- Ripe bananas keep the loaf naturally moist and tender.
- Buttermilk and coconut oil help create a soft, delicate crumb.
- The maple pecan streusel adds a crunchy, bakery-style topping.
- It is perfect for fall breakfasts, brunch tables, or simple snacking.
More banana bread recipes you’ll love:
- Chocolate Chip Banana Bread
- Toffee Banana Bread
- Mocha Banana Bread
Maple Pecan Banana Bread
- Author: Laura Kasavan
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf, 12 slices
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
This maple pecan banana bread is moist, tender, and full of warm maple flavor. Made with mashed banana, maple syrup, maple sugar, buttermilk, and coconut oil, it bakes into a soft loaf with a sweet, nutty maple pecan topping. It is an easy banana bread recipe for fall mornings, weekend baking, or anytime you want a cozy homemade slice.
Ingredients
- 1 1/2 cups flour
- 1/4 cup white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1 1/2 cups mashed banana
- 1/3 cup maple syrup
- 3 Tbsp maple sugar
- 1/4 cup coconut oil, melted and slightly cooled
- 1/2 cup low-fat buttermilk, at room temperature
- 1 large egg, at room temperature
- 1 tsp vanilla extract
Maple Pecan Topping
- 1/3 cup pecans, halved
- 3 Tbsp maple sugar
- 3 Tbsp flour
- Pinch of cinnamon
- 1 1/2 Tbsp coconut oil, melted
Instructions
- Preheat the oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, allowing the excess parchment to extend over the sides of the pan. Lightly spray the parchment paper with nonstick spray so the finished loaf releases easily.
- In a large bowl, whisk together the flour, white whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Make a well in the center of the dry ingredients.
- In a medium bowl, combine the mashed banana, maple syrup, maple sugar, melted coconut oil, buttermilk, egg, and vanilla extract. Stir until the wet ingredients are smooth and evenly mixed.
- Pour the banana mixture into the well in the flour mixture. Fold gently just until combined. Do not overmix, as this can make the banana bread dense instead of tender.
- Spoon the batter into the prepared loaf pan and smooth the top evenly.
- For the maple pecan topping, combine the pecans, maple sugar, flour, and cinnamon in a small bowl. Add the melted coconut oil and toss with a fork until the mixture becomes crumbly. Sprinkle the topping evenly over the batter.
- Bake for 30 minutes. Rotate the pan and tent the bread loosely with foil to prevent the topping from over-browning. Continue baking for another 31 to 33 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Cool the bread in the pan on a wire rack for 15 minutes. Carefully lift the loaf out using the parchment overhang, then let it cool completely before slicing for the cleanest pieces.
Notes
Maple sugar is used in both the banana bread batter and the pecan topping to give this loaf its distinctive maple flavor. Let the bread cool completely before slicing so the crumb has time to set and the streusel stays in place.