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fall maple pecan banana bread - featured image

Fall Maple Pecan Banana Bread: 1 Bowl, No Fail

  • Author: Thea
  • Total Time: 72 minutes
  • Yield: 10 servings 1x

Description

A moist, forgiving banana bread recipe made in one bowl with no mixer required. Featuring toasted pecans and a salty maple glaze, this beginner-proof loaf delivers bakery-quality flavor with minimal effort.

Ingredients

Scale
  • 3 medium ripe bananas (about 1 ½ cups mashed / 350g)
  • ½ cup maple syrup (real maple syrup, not pancake syrup)
  • ⅓ cup neutral oil (vegetable or canola)
  • ½ cup granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup chopped pecans (toasted)
  • ½ cup extra pecans for topping (optional)
  • 2 tablespoons maple syrup (for glaze)
  • 1 tablespoon heavy cream (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with paper towels and plastic wrap, leaving an overhang on the sides, and spray lightly with cooking spray.
  2. In a large mixing bowl, mash the ripe bananas with a fork until smooth but with a few small lumps.
  3. Add the maple syrup, oil, egg, and vanilla extract to the mashed bananas. Whisk until the mixture is glossy and well-combined with no streaks visible.
  4. Add the flour, baking soda, and salt to the wet mixture. Stir gently with a spatula until just combined; do not overmix. A few lumps are okay.
  5. Gently fold in the toasted pecans, reserving a few for the top. Use a folding motion to keep air in the batter.
  6. Pour the batter into the prepared loaf pan and smooth the top. Press the reserved pecans into the top if using.
  7. Bake for 55-65 minutes. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too quickly, cover loosely with foil after 40 minutes.
  8. While the bread bakes, combine 2 tablespoons maple syrup and 1 tablespoon heavy cream in a small saucepan. Heat over medium until warm and thinned, or microwave for 30 seconds.
  9. Remove the bread from the oven and let it cool in the pan for 10 minutes. Lift out using the overhang and place on a wire rack.
  10. Brush the warm maple glaze over the top of the bread while it is still warm to create a shiny, sticky finish.

Notes

Use super ripe, spotty brown bananas for maximum sweetness and moisture. Toast pecans in a dry skillet for 3-4 minutes until nutty before adding to batter. Do not overmix the batter to avoid a dense texture. The bread stays moist for up to 5 days if stored in an airtight container. It can be frozen for up to 3 months.

  • Prep Time: 12 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 24
  • Sodium: 220
  • Fat: 11
  • Saturated Fat: 1
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 4

Keywords: banana bread, maple pecan bread, fall baking, one bowl recipe, easy banana bread, gluten-free option, vegan option

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Find it online: https://rootrecipes.online/fall-maple-pecan-banana-bread-1-bowl-no-fail/