This maple pecan banana bread is a cozy twist on a classic favorite, featuring sweet maple-candied pecans baked into every bite and topped with an addicting maple glaze. The rich, nutty flavors and warm maple sweetness will have your kitchen smelling irresistible!

I didn’t expect to love this maple pecan banana bread as much as I do! It’s moist, fluffy, and packed with maple-candied pecans that add a delightful crunch to every bite. Finished with a rich maple glaze, this banana bread is irresistibly delicious and hard to put down!

Ingredient notes & substitutions

See the recipe card at the end of this post for the full ingredient list & quantities.

  • The bananas should be on the riper side, with black spots all over them!
  • Sour cream is used to add moisture. This can be substituted with greek yogurt.
  • Baking soda helps the banana bread rise – it reacts with the sour cream/yogurt.
  • Good quality vanilla extract or vanilla bean paste should be used for optimal flavor.
  • Salt & cinnamon are used for additional flavor.
  • Pecans are my favorite in this recipe, but you can swap out the nut or mix and match! I have done half pecans & half walnuts, which was delicious!
  • Maple syrup is used to candy the pecans (or nut of your choice!) over the stove.
  • Heavy cream & powdered sugar are also used in the maple glaze.

Step by step instructions

See the recipe card at the end of this post for the full recipe instructions.

STEP 1: Candy the pecans. Over the stove on low-medium heat, combine the pecans & maple syrup. Bring the maple syrup to a boil while stirring the pecans occasionally. Let the maple syrup simmer until it thickens and deepens in color. It’s ready when you drag a rubber spatula through it, and the syrup takes about 3 seconds to flow back together. Pour the pecans onto a baking sheet lined with parchment paper to cool. Once cool, coarsely chop into pieces and set aside.

STEP 2: Mix the dry ingredients. Whisk together the flour, baking soda, salt, and cinnamon. Set aside.

STEP 3: Beat the wet ingredients. Separately, beat together the room temperature butter, oil, and granulated sugar. Add the eggs & vanilla extract and beat until combined, then add the mashed banana & mix until combined.

STEP 4: Combine. Add the dry ingredients to the wet ingredients and beat until only a few streaks of flour remain, then add the sour cream and mix until combined. Gently fold in the candied pecans, reserving a handful to sprinkle on top of the batter after pouring it into the pan.

STEP 5: Bake! Pour the batter into a standard 9×5 inch loaf pan lined with parchment paper. Top with the remaining candied pecans. Bake for 55-65 minutes at 350 degrees F until golden & a toothpick inserted into the center comes out clean. Let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.

STEP 6: Make the maple glaze while the banana bread cools. Whisk together the powdered sugar, maple syrup, & heavy cream. Pour on the banana bread, slice, & enjoy!

Baking tips

  • Invest in a kitchen scale! Baking with a kitchen scale is more accurate than cup measurements, and it’s easier cleanup!
  • Use ripe bananas for sweeter and more flavorful bread. Look for bananas with plenty of brown spots or even fully browned peels.
  • Don’t over-mix the batter. Gently mix the wet and dry ingredients until just combined. Over-mixing can lead to dense banana bread instead of a light, fluffy texture.
  • Check for doneness. Insert a toothpick into the center of the loaf—it should come out clean or with just a few crumbs. If the top browns too quickly, tent the bread with foil to prevent over-browning while it finishes baking.

Standard Loaf Pan FAVORITE PRODUCT

I love the USA Pan 9×5 inch loaf pan! It is super non-stick, durable, & has even heat distribution leading to a super tall & fluffy banana bread.

Baking in grams

I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.

Have you tried this recipe?

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Maple Pecan Banana Bread

This maple pecan banana bread is a cozy twist on a classic favorite, featuring sweet maple-candied pecans baked into every bite and topped with an addicting maple glaze. The rich, nutty flavors and warm maple sweetness will have your kitchen smelling irresistible!

Ingredients
 

Candied Pecans

  • 120 grams (1 cup) pecans
  • 155 grams (½ cup) maple syrup

Banana Bread

  • 250 grams (2 cups) all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 113 grams (½ cup) unsalted butter, room temperature
  • 2 tablespoons vegetable oil
  • 150 grams (¾ cup) granulated sugar
  • 2 eggs, room temperature
  • 1 tablespoon vanilla bean paste or extract
  • 250 grams (1 ¼ cups) mashed bananas, about 3 medium sized bananas
  • 80 grams (1/3 cup) sour cream, room temperature

Maple Glaze

  • 60 grams (½ cup) powdered sugar
  • 2 tablespoons maple syrup
  • 1-2 tablespoons heavy cream

Instructions
 

  • Over the stove on low-medium heat, combine the pecans & maple syrup. Bring the maple syrup to a boil while stirring the pecans occasionally.
    120 grams pecans, 155 grams maple syrup
  • Let the maple syrup simmer until it thickens and deepens in color. It's ready when you drag a rubber spatula through it, and the syrup takes about 3 seconds to flow back together. Pour the pecans onto a baking sheet lined with parchment paper to cool. Once cool, coarsely chop into pieces and set aside.
  • Preheat the oven to 350 degrees F and line a standard 9×5 inch loaf pan with parchment paper. Set aside.
  • Whisk together the flour, baking soda, salt, and cinnamon. Set aside.
    250 grams all purpose flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt, 1 teaspoon ground cinnamon
  • Separately, beat together the butter, oil, and granulated sugar. Add the eggs & vanilla extract and beat until combined, then add the mashed banana & mix until combined.
    113 grams unsalted butter, 2 tablespoons vegetable oil, 150 grams granulated sugar, 2 eggs, 1 tablespoon vanilla bean paste or extract, 250 grams mashed bananas
  • Add the dry ingredients to the wet ingredients and beat until only a few streaks of flour remain, then add the sour cream and mix until combined. Gently fold in the candied pecans, reserving a handful to sprinkle on top of the batter after pouring it into the pan.
    80 grams sour cream
  • Pour the batter into the prepared pan. Top with the remaining candied pecans. Bake for 55-65 minutes until golden & a toothpick inserted into the center comes out clean. 
  • Let cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
  • For the glaze, whisk together the powdered sugar, maple syrup, & heavy cream. Pour on the banana bread, slice, & enjoy!
    60 grams powdered sugar, 2 tablespoons maple syrup, 1-2 tablespoons heavy cream
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