Description
This easy banana nut bread is moist, naturally sweetened with maple syrup, and perfect for beginner bakers looking for a quick and healthy treat.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 medium bananas
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup pure maple syrup
- ¼ cup melted butter
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another bowl, mash the bananas with a fork or potato masher until mostly smooth.
- Add the brown sugar and eggs to the mashed bananas and stir until smooth. Then mix in the vanilla extract, maple syrup, and melted butter until evenly combined.
- Gradually fold the dry ingredients into the wet ingredients, stirring just until no dry streaks remain. Avoid overmixing.
- Gently stir in the chopped pecans and pour the batter into the prepared loaf pan, smoothing the top.
- Bake for 50–60 minutes. Tent with foil during the last 15–20 minutes to prevent over-browning.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- If using frozen bananas, thaw and drain excess liquid before mashing.
- Substitute pecans with walnuts, chocolate chips, or dried fruit if desired.
- Do not overmix the batter to avoid a dense loaf.
- For muffins, reduce baking time to 20–25 minutes.
- Store at room temperature for 2 days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 256
- Sugar: 21g
- Sodium: 196mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 41mg