Maple Nut Banana Bread Recipe

Maple Nut Banana Bread Recipe
Maple Nut Banana Bread Recipe photo by Taste of Home
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Maple Nut Banana Bread Recipe

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Banana bread rises to a whole new level when you add maple syrup, sour cream and pecans—and a cinnamon-spiced streusel. It’s a comforting, home-style treat for breakfast or any time of day.—David Dahlman, Chatsworth, California
Recommended: Banana Bread A to Z
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 55 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 40 min. Bake: 55 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup sour cream
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped pecans
  • STREUSEL:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon packed brown sugar
  • 1 tablespoon butter, softened
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons finely chopped pecans

Directions

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, mix bananas, sour cream, maple syrup and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture, beating well after each addition. Fold in pecans.
Transfer to a greased 9x5-in. loaf pan. For streusel, in a small bowl, mix flour, sugars, butter and cinnamon until blended. Stir in pecans; sprinkle over batter.
Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 1 loaf (12 slices).
For mini loaves: Transfer batter to four greased 5-3/4x3x2-in. loaf pans; top with streusel. Bake in preheated 350° oven for 30-35 minutes or until a toothpick comes out clean. For muffins: Transfer batter to 16 greased or paper-lined muffin cups; top with streusel. Bake in preheated 350° oven for 18-22 minutes or until a toothpick comes out clean. For mini-muffins: Transfer batter to 4 dozen greased or paper-lined mini-muffin cups; top with streusel. Bake in a preheated 350° oven for 10-12 minutes or until a toothpick comes out clean. For Nutella Cream Cheese: In a small bowl, beat 8 ounces softened cream cheese until smooth. Gradually beat in 1/4 cup Nutella and 2 tablespoons heavy whipping cream. Pipe onto muffins or use as a spread for bread. Yield: 1 cup.
Originally published as Maple Nut Banana Bread in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

1 standard-loaf slice: 353 calories, 19g fat (8g saturated fat), 64mg cholesterol, 416mg sodium, 41g carbohydrate (21g sugars, 2g fiber), 5g protein.

  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1/2 cup sour cream
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped pecans
  • STREUSEL:
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon packed brown sugar
  • 1 tablespoon butter, softened
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons finely chopped pecans
  1. Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, mix bananas, sour cream, maple syrup and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with banana mixture, beating well after each addition. Fold in pecans.
  2. Transfer to a greased 9x5-in. loaf pan. For streusel, in a small bowl, mix flour, sugars, butter and cinnamon until blended. Stir in pecans; sprinkle over batter.
  3. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool. Yield: 1 loaf (12 slices).
For mini loaves: Transfer batter to four greased 5-3/4x3x2-in. loaf pans; top with streusel. Bake in preheated 350° oven for 30-35 minutes or until a toothpick comes out clean. For muffins: Transfer batter to 16 greased or paper-lined muffin cups; top with streusel. Bake in preheated 350° oven for 18-22 minutes or until a toothpick comes out clean. For mini-muffins: Transfer batter to 4 dozen greased or paper-lined mini-muffin cups; top with streusel. Bake in a preheated 350° oven for 10-12 minutes or until a toothpick comes out clean. For Nutella Cream Cheese: In a small bowl, beat 8 ounces softened cream cheese until smooth. Gradually beat in 1/4 cup Nutella and 2 tablespoons heavy whipping cream. Pipe onto muffins or use as a spread for bread. Yield: 1 cup.
Originally published as Maple Nut Banana Bread in Taste of Home Christmas Annual Annual 2014

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