Something for the weekend!
What better way to start your day than with a sticky slice of Maple Pecan Banana Bread? Full of nutty goodness and glazed with a delicious maple syrup icing, you’ll be wanting cake for breakfast every day!
When making banana bread, it’s best to use really ripe bananas (nice and brown!). If your bananas aren’t ripe enough, you can bake them in the oven at 150 °C fan/300 °F until the skins are blackened. Leave them to cool before you mash them up.
This loaf is a huge hit in the Pippatisserie household and the recipe has been requested by many of you too so, as promised, here it is!
This recipe takes approximately 90 mins and makes a 2lb loaf. You can split the recipe into two and make 2 1lb loaves, just make sure to reduce the baking time to ~30 mins or until a skewer inserted in the middle comes out clean.
Ingredients:
For the bread:
- 200 g mashed banana (~3 bananas)
- 100 g soft brown sugar
- 60 g unsalted butter, softened
- 60 g greek style or plain yoghurt
- 2 eggs
- 1 tbsp maple syrup
- 300 g gluten-free self raising flour
- 1 tsp gluten-free baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 50 g chopped pecans
For the maple glaze:
- 50 g icing sugar
- 3 tbsp maple syrup
Useful Equipment: 2lb loaf tin (or 2 1lb tins), baking paper, weighing scales, mixing bowl, spatula, masher, hand/stand mixer, sieve, wire cooling rack
Method:
- Preheat the oven to 175 °C fan/350 °F and grease a 2 lb loaf tin, lining with baking paper.
- In a mixing bowl, cream the butter and sugar together until light and fluffy
- .Add the eggs, one at a time, mixing after each one.
- Add the mashed banana, yoghurt and maple syrup. Mix to combine.
- Sieve in the flour, baking powder, bicarbonate of soda and salt and fold to combine.
- Add the chopped pecans and fold again.
- Bake in the oven for 40-45 mins or until a skewer inserted into the middle of the loaf comes out clean. Leave the loaf in the tin.
- Meanwhile, in a bowl, mix the icing sugar and the maple syrup together, adding 1 tsp of water to get a runnier consistency. Drizzle the maple glaze over the baked loaf and leave to cool completely before removing from the tin. Enjoy!
This loaf cake is a perfect breakfast treat and so easy to make! It can be served freshly sliced at room temperature or you can enjoy it warmed up by heating it gently in the microwave (15-20 seconds) or toasting it (beware it’s a bit sticky on top with the glaze!). It will keep up to 3 – 5 days in an airtight container and will freeze well for up to 3 months.
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