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Ingredients
Scale
- 120 grams (1 cup) pecans
- 155 grams (½ cup) maple syrup
- 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
- 60 grams (½ cup) powdered sugar
- 2 tablespoons maple syrup
- 1–2 tablespoons heavy cream
Instructions
- Prepare candied pecans by combining pecans and maple syrup in a saucepan; simmer until thick.
- Spread the mixture on a baking sheet and let cool; then chop coarsely.
- Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
- Whisk together flour, baking soda, salt, and cinnamon in a bowl.
- In another bowl, beat butter, oil, and sugar until smooth; add eggs and vanilla, then mix in bananas.
- Gradually combine dry ingredients with wet ingredients, then fold in sour cream and pecans.
- Pour batter into the prepared pan, sprinkle reserved pecans on top, and bake for 55-65 minutes.
- Make the glaze while the bread cools, then drizzle over the cooled bread.
Notes
Overripe bananas work best for sweetness.
Ensure ingredients are at room temperature for even mixing.
Cool pecans completely for crunch before adding to the mix.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg