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

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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:

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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.

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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:

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!
*To be fair, I’ve never added the syrup this way, but I think it will work. Good luck!