Join My Reader List

Maple Pecan Banana Bread 1.0

by | Jan 14, 2010 | Domestic Art, Kitchen Talk

maple pecan banana bread 006

What to do when a coworker hands you a bag of pecans from his family’s trees?

maple pecan banana bread 005

Bust out the hammer, check out what you have on hand and and yelp with glee when you find another key ingredient stashed in the back of the freezer:

maple pecan banana bread 007

These little chips are like pancakes melting in your mouth. They were a gift from that great Denver Brunette, Julia. (FYI, don’t Google “Denver Brunette” expecting to find her blog. Ahem.)  I knew nuts + pancake maple goodness + a black banana from the freezer that was ready for some action = a nice afternoon of bread baking.

Simple addition, really.

maple pecan banana bread 001

maple pecan banana bread 010

maple pecan banana bread 009

Oh, I gave this loaf away, but it wasn’t easy. In fact, I gave this loaf away missing a significant corner I hope the recipient thought was due to a little something I like to call “pan stickage.” As a result, I can testify this is some damn good bread.

Let’s say you don’t have maple burst chips in your pantry — I’ve adapted the recipe assuming you do have syrup:

Ingredients:
3/4 c. sugar
1/2 c. butter, softened
1 really overripe banana
3 tsp. baking powder
3 tsp. maple syrup
1 c. chopped pecans
2 eggs
2 c. sifted flour
1 tbsp. lemon juice
1 tbsp. cinnamon
1/2 tsp. salt
In a mixer, cream sugar and butter; add eggs. After well blended, add banana and lemon juice. Add flour, baking powder, cinnamon, salt. Mix. Add pecans and pour into a well greased 9×5 inch loaf pan. Pour syrup over top of bread. Bake at 350 degrees for 1 hour.*
I’ve already alerted Salty Senor and his lovely Betty Page I’ll be baking up another loaf for them soon. I want to try making this with buttermilk and oats. A tasty experiment lurks!
~K
*To be fair, I’ve never added the syrup this way, but I think it will work. Good luck!