Ingredients
Equipment
Method
- Preheat your oven to 350F/177C. Spray the sides of an 8 1/2-inch or 9-inch loaf pan with baking spray and line the sides with parchment paper. You can also butter and flour the pan.
- In a large mixing bowl, cream together the softened butter and sugar for a few minutes until the butter is light and fluffy. Add the eggs and mix again until the eggs are well beaten.
- Add the maple syrup, vanilla extract, maple syrup extract, and Greek yogurt. Mix until the batter is creamy. The batter might look slightly separated because this recipe uses butter; this will correct once you add the flour.
- In a separate bowl, combine the dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Sift the dry ingredients into the batter. Mix for about 1 minute, just until a smooth batter forms.
- Mash 1 1/2 to 2 ripe bananas in a bowl using a fork. Add the mashed banana and 1/2 cup of diced pecans into the batter. Use a spatula to fold everything together.
- Transfer the banana bread batter into the prepared loaf pan. Top with the remaining 1/4 cup diced pecans.
- Bake the bread at 350F for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the loaf pan and allow it to cool on a wire rack. Do not let the bread cool in the pan.
- For the glaze, combine the confectioner’s sugar with a few tablespoons of maple syrup and a few tablespoons of cream or milk. Whisk everything together. Add more liquid if you want a thinner glaze.
- Spoon the glaze over the warm bread and let it stand for about 5 minutes before slicing the bread.
Nutrition
Notes
You can enjoy this banana maple bread while it is still warm with coffee or tea. You can add a touch of salted, softened butter to the bread for extra richness.
To store the bread, allow it to cool down completely for a few hours first. Place it onto a tray and wrap it well with plastic wrap. You can keep the bread at room temperature for up to 2 days, or in the refrigerator for a week.