Description
A moist, tender banana bread with a rich, buttery crumb and a sticky-sweet pecan topping that bakes right into the base. Perfect for breakfast, dessert, or a cozy afternoon treat.
Ingredients
- For the Banana Bread Batter:
- 3 very ripe medium bananas
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon baking soda
- 1 3/4 cups all-purpose flour
- For the Bottom of the Baking Dish:
- 3/4 cup pecans, coarsely chopped
- 1/4 cup pure maple syrup
- 1/3 cup firmly packed brown sugar (light or dark)
- 6 tablespoons unsalted butter
- Pinch of salt, to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
- In a large bowl, mash bananas until smooth.
- In another bowl, whisk together melted butter and granulated sugar. Add eggs and vanilla, whisking until fully combined.
- Stir in the salt, sour cream (or Greek yogurt), mashed bananas, and baking soda.
- Sift in the flour and mix until just combined. Do not overmix.
- In a separate bowl, mix the pecans, maple syrup, brown sugar, butter, and a pinch of salt. Spread this mixture evenly on the bottom of the prepared loaf pan.
- Pour the banana bread batter over the pecan layer and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil and continue baking.
- Let the bread cool in the pan for 15 minutes, then invert onto a wire rack and cool completely before slicing.
Notes
- Use very ripe bananas for the best flavor and texture.
- To toast pecans beforehand, bake at 350°F for 5–7 minutes until fragrant.
- Store leftovers tightly wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 26g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
