MOIST Maple Pecan Banana Bread - Scientifically Sweet

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Banana Bread is almost like Chocolate Chip Cookies in that you can never have enough recipes for it, but then you definitely do have the ONE classic recipe as a base. Nevertheless my Maple Pecan Banana Bread with dark chocolate chunks certainly needs room in your portfolio. I love to make banana bread, but sometimes I also want something different since I make it so often and this version is one of my all-time favorites for when you're ready to switch up the usual classic! The flavor is so complex and rich. It has a lovely soft and moist texture and is perfectly sweet from the maple syrup. You can add chocolate chips, but I truly love the big chunks of dark chocolate so that when you get a few, it's a really special bite. The pecans on top get all toasty which makes for the most delicious crust. It can be made a bit healthier by substituting whole wheat flour for half of the total white flour and you won't even know it. If you're still searching for that perfect classic banana bread with no frills, I have a recipe for that, and then here's my very popular BEST Moist Chocolate Chip Banana Bread.

maple pecan banana bread slice with chocolate chunks

WHY THIS RECIPE WORKS

Super moist banana bread - the texture is perfect in this loaf! This banana bread is so moist but not gummy and it bakes up with the perfect even crumb.
Rich complex flavor - the combination of maple syrup and brown sugar give this loaf such a rich deep flavor that doesn't taste overly sweet.
Pure maple syrup - it's the star ingredient and really adds complex taste and moisture. It complements the bananas so well.
Candied pecan crust - I top the batter with chopped pecans and a heavy sprinkle of sugar so that as it bakes, the pecans toast up and become candied. It's incredibly addictive and you will want to eat the top first!
Hint of spice - a bit of cinnamon and nutmeg really enhance the banana and maple flavors. This whole banana bread just comes together so nicely.
Chocolate chip banana bread - well, more like chocolate chunk! I fold through a few large chunks of chopped dark chocolate so you get these nice big pockets for a special treat. It's optional if you want to leave it out.

slices of maple pecan banana bread with chocolate chunks on cooling rack

INGREDIENTS FOR MAPLE PECAN BANANA BREAD

Maple Syrup - tastes delicious and also adds moisture.
All purpose flour - regular unbleached all purpose flour is great for loaves and quick breads like banana bread.
Brown sugar - a bit of brown sugar adds extra sweetness and moisture to this loaf and the molasses adds to the complex flavor. You can omit this if you want a less sweet loaf, but it will also make the texture less moist.
Eggs - two whole eggs add the perfect amount of structure to this banana bread.
Bananas - you'll need 3 very ripe bananas. I do not recommend using frozen bananas for this reason: have you ever seen a dense gummy layer at the bottom of your baked loaf? This is caused by the excess water that leaches out of frozen bananas once they thaw and their cellular structure has been damaged.
Pecans - for extra flavor you can toast the pecans that go into the batter. Do not toast the ones you use for topping though since they will toast up themselves as it bakes.
Spices - the combination of cinnamon and nutmeg complements the maple flavor so well, and also smells incredible!
Dark Chocolate chunks - what doesn't taste better with chocolate? These melty pools of dark chocolate pair so well with toasted pecans, banana and maple.

maple pecan banana bread slice with chocolate chunks on cooling rack

STEP BY STEP INSTRUCTIONS

STEP 1). Mash bananas in a bowl with the back of a fork until very smooth.
STEP 2). Whisk in brown sugar. Add the brown sugar and whisk it in until it looks syrupy.
STEP 3). Add wet ingredients. Add maple syrup, eggs, oil and vanilla and whisk it all in until evenly combined and smooth.
STEP 4). Combine dry ingredients. In a separate bowl, combine flour baking powder, baking soda, spices and salt. Whisk to blend evenly.
STEP 5). Add dry ingredients to wet ingredients. Add flour mixture to the banana mixture and fold it in until just combined.
STEP 6). Fold in pecans and chocolate. Add the pecans and chocolate chunks and fold them in until just incorporated. Do not over-mix.
STEP 7). Bake. Spread batter into the prepared pan and bake for 45-55 minutes until the top is evenly browned and a skewer inserted into the center comes out clean. Let cool for 15 minutes, then turn out onto a wire rack to cool completely.

maple pecan banana bread loaf in baking pan

BUTTER VS. OIL FOR BANANA BREAD

This Maple Pecan Banana Bread stays so moist thanks to maple syrup and a bit of oil. Not A LOT of oil... just a bit. All this recipe needs is ¼ cup... that's 4 tablespoons. There are so many recipes out there that use upwards of ½ up and it is not necessary. The bananas already add so much moisture thanks to their sugar and starch contents which already bind plenty of moisture.

Using oil for banana bread: Oil is great for adding the sensation of "moistness" even though it doesn't contain any water because it is liquid at room temperature so it makes the loaf feel softer.
Using butter for banana bread: You can also make this recipe with ¼ cup of melted butter... it will taste delicious and it will have a slightly firmer texture. You decide!

EXPERT BAKING TIPS

Measure flour correctly! Adding too much flour to the batter can result in a dense loaf. Bananas contain carbohydrates that will contribute to some of the structure of the loaf itself, so the batter will be naturally wet. Resist the urge to add more flour.
Use the right amount of bananas. Bananas come in all different sizes... generally small medium and large. This recipe uses 3 medium sized bananas, and 1 medium banana (flesh only) weighs about 120g. So, that means after you peel your banana it should weigh about 120 grams. For this recipe you will need 360g of banana flesh.
Mash the bananas very well. Mash the bananas to a smooth consistency. This will ensure you extract all of the sugars and starch so they incorporate into the batter to make it moist and with an even crumb texture.
Do not over-mix - banana bread is a rustic batter and doesn't need to be perfectly smooth to turn out wonderfully. Just gently fold the flour in until evenly incorporated so there aren't any large dry streaks, but no need to mix excessively. Over-mixing will lead to a drier, tougher crumb texture instead of soft and tender.
Avoid frozen bananas if you can. I always prefer to make banana bread with very ripe spotty bananas and not frozen bananas. That is because freezing destroys the cell structure of the banana so that a lot of water leaches out once they thaw. This water is free water and can cause a dense gummy layer to form at the bottom of the baked loaf. Fresh bananas have their cell structures intact so that they can contribute better to the integrity of the loaf.

slices of maple pecan banana bread stacked on cooling rack

RECIPE FAQ

Can I use a mixer to make this banana bread?

If you prefer to use a mixer, you totally can. Place the ripe bananas in the bowl and use the whisk attachment on medium speed to mash them up. Then continue to follow the recipe. Be careful not to over-mix once you add the flour.

Can I use frozen bananas to make classic banana bread recipe?

The short answer is, "Yes", you can. However, I don't recommend it. For the best results, use very ripe spotty bananas. Ripe fresh bananas will provide the necessary sweetness while still contributing solid structure to the loaf without making it stodgy.
Frozen bananas discolor (they turn brown due to a chemical reaction called oxidation) and will leach water once defrosted. This free water can make the loaf soggy, and it may bake with a dense gummy layer on the bottom. Also, bananas take on lots of unpleasant freezer flavors that can alter the taste of the loaf.

How do I know when banana bread is finished baking?

This banana bread is ready when the top is deeply browned and cracked along the center. A toothpick inserted into the center should come out without any wet batter.

Why do you need baking soda in banana bread?

You don't! Banana bread will rise fine with baking powder and in fact I find most banana bread recipes have TOO MUCH baking soda which gives it a soapy taste and pasty texture. Although ripe bananas are mildly acidic, there is not enough acid in most banana bread recipes to react with all of that baking soda. My recipe has a blend of baking powder and soda to give it a deep golden crust, balanced flavor and also nice uniform crumb texture. When there is too much leavening, the gas escapes so fast and the loaf can collapse.

Should I bake banana bread in glass or metal?

I prefer metal because it conducts heat quickly. Using glass means you need to bake the loaf longer and it can have a tendency to dry out if your oven runs too hot.

What is a substitute for pecans in banana bread?

I really love pecans with the maple syrup in this recipe, but feel free to swap with walnuts. I wouldn't recommend almonds or pistachios which are harder nuts and won't have the same eating experience.

How do you store banana bread?

This banana bread keeps well in an airtight container for up to 3 days at room temperature or up to a week in the fridge.

How do you wrap banana bread?

For best freshness, wrap the cooled loaf first in plastic wrap and then in aluminum foil before freezing.

Can I freeze banana bread?

Yes, you absolutely can! To freeze the whole loaf, wrap it well in plastic wrap and then in foil. Place the wrapped loaf in a resealable freezer bag and freeze for up to 3 months. If you choose to freeze slices, wrap the slices individually in plastic wrap and the place in a freezer bag.

How do you keep banana bread moist?

Be sure to store banana bread in an airtight container after baking, and make sure you don't over-bake it. This recipe makes a very moist loaf thanks to liquid oil and yogurt in the batter.

Why does my banana bread come out dry?

If you have problems with your banana bread being dry, it is mostly likely because it has been over-baked or you have used too much flour. Make sure that you measure accurately.

If you love banana bread, check out these recipes!

Chocolate Chip Macadamia Nut Banana Bread Moist Chocolate Fudge Swirl Banana Muffins Peanut Butter Chocolate Swirl Banana Bread Whole Wheat Chocolate Banana Muffins Double Chocolate Banana Bread Banana Oat Muffins a href="https://scientificallysweet.com/best-banana-blueberry-oat-muffins/">Banana Blueberry Oat Muffins

If you love making quick breads, check out the recipes:

Baking with banana

Here are some of my latest banana recipes:

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Maple Pecan Banana Bread with Dark Chocolate

Christina Marsigliese

Soft, moist banana bread elevated with maple syrup, fragrant spices, toasty pecans and chunks of dark chocolate!

5 from 10 votes

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Prep Time 10

Cook Time 50

Servings 8 servings

Ingredients

Banana bread batter:

1 ½ cups (355ml) mashed ripe banana (from about 3 large bananas)
¼ cup 55g packed light brown sugar
½ cup (118ml) pure maple syrup
¼ cup (60ml) sunflower oil (or canola oil)
2 large eggs, at room temperature
1 teaspoon (5ml) pure vanilla extract
1 ⅔ cups (235g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
⅔ cup (75g) chopped pecans
⅔ cup (100g) dark chocolate chunks

Topping:

⅓ cup (45g) chopped pecans
1 tablespoon coarse sugar

Instructions

Preheat the oven to 350°F. Line an 8.5x4.5-inch loaf pan or 9x5-inch loaf pan with parchment paper, letting it hang about an inch above the sides. Butter any exposed sides.
Make the batter. Mash bananas well with a fork (I like to do this on a flat surface like a board or a plate to make easy work of it). Combine mashed banana with brown sugar in a large bowl until sugar dissolves. Whisk in maple syrup, eggs, oil and vanilla until smooth.
Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl and whisk to blend evenly. Add the dry ingredients to the banana mixture and fold it in gently until moistly absorbed, but a few streaks of flour remain. Add the pecans and chocolate chunks and fold them in gently until just combined. Do not over mix.
Spread batter into prepared pan. Sprinkle extra chopped pecans on top, then sprinkle the sugar evenly over the top as well. Bake for 45-55 minutes until the top is evenly browned and a skewer inserted in the center comes out clean.
NOTE: an 8.5x4.5-inch loaf will take longer to bake - closer to 55 minutes.
Transfer pan to a wire rack and let cool for 15 minutes. Lift the loaf from the pan using the parchment overhang and let cool for at least an hour on the rack before slicing.