Maple Pecan Banana Bread

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 9x5 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

Ingredients

Candied Pecans

Banana Bread

Maple Glaze

Instructions