A sweet, moist, and nutty loaf of banana bread, topped with a maple glaze and toasted pecans. This spin on a plain loaf of banana bread is absolutely delish! Even my banana-bread-hating-husband loves it.
To make this loaf a little bit “healthier” I reduced the total amount of sugar in the batter (not including the glaze) from 1 1/3 cup in the original recipe to 2/3 cup total in this recipe. Believe it or not, it’s still plenty sweet. You won’t miss all that extra sugar! I also use whole wheat pastry flour, instead of white flour, for an extra nutritional boost.
Tips for baking one awesome loaf:
- Bringing the eggs and the sour cream might seem like one little silly extra step but it’s not only easy to bring these ingredients to room temp, it’s also vital for the batter to mix together properly without the risk of over mixing. I have made this bread with cold eggs and cold sour cream, and not only does the coconut oil harden a bit when it’s added to the cold batter but the loaf of bread doesn’t rise as high.
- To bring eggs to room temperature, place them in a small bowl, and cover them with hot tap water. Allow them to sit in the water 3-4 minutes, and then remove them from the water until ready to use as directed in the recipe.
- To bring the sour cream to room temperature, nuke it in the microwave in a small prep bowl for about 10 seconds, stirring half way through so that the sour cream doesn’t curdle. Then, set it aside until needed in the recipe.
- Whole wheat pastry flour is ground from soft white wheat (as opposed to hard wheat). You could likely substitute regular pastry flour or all purpose flour in this recipe but measure by weight, and not with measuring cups (220g of all-purpose flour is likely closer to 1 1/2 cups than it is to 1 3/4 cup, in my experience). But honestly, whole wheat pastry flour is a great way to add an extra nutritional punch to quick breads, muffins, and pancakes. I use it all the time, and can’t tell the difference in most things (P.S. for those of you who shop at Winco, you can find whole wheat pastry flour in their bulk foods section)!
- Toasting the nuts enhances their flavor and makes them taste cooked instead of raw. This is such a small amount of nuts that I just toast them in a small 8″ skillet over medium heat for a few minutes, stirring frequently, until they smell fragrant. Nuts do burn easily if you try to multitask (like me) or step away from the stove for too long, so watch them closely).
- 3 medium bananas, super ripe (about 1¼ cups mashed)
- ⅓ cup (2.55 oz/73g) granulated sugar
- ⅓ cup (2.9oz/82g) dark brown sugar, packed
- 2 large eggs, at room temperature
- 2 tbsp sour cream, at room temperature
- ⅓ cup coconut oil, melted and cooled slightly (or ⅓ cup canola oil)
- 1 tsp vanilla
- 1¾ cups (220g/7.8 oz) whole wheat pastry flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ½ tsp salt
- ⅓ cup finely chopped pecans, toasted
- Preheat the oven to 350˚F. Grease and flour a medium loaf pan (8x4"). Set aside.
- Beat bananas in the bowl of a stand mixer fitted with the whisk attachment until they are mashed*. Add the granulated sugar and dark brown sugar, mix until combined.
- Add the eggs, one at a time beating well after each addition. Mix in the sour cream, coconut oil, and vanilla.
- In a medium mixing bowl, whisk together whole wheat pastry flour, baking soda, cinnamon, and salt. Mix ¼ cup of the toasted nuts into the flour mixture, and set the remaining toasted nuts aside for later.
- Remove the bowl from the stand mixer, and mix the dry ingredients into the wet ingredients by hand just until combined.
- Pour into prepared pan. Bake at 350˚F for 30 minutes, then reduce the oven temperature to 325˚F and bake for 15-20 more minutes (rotate the pan if necessary). Bread is done with a toothpick inserted in the center comes out clean.
- Cool bread in pan for 10 minutes, then remove from pan onto cooling rack.
- While bread is still hot, microwave butter and maple syrup together until butter is melted and syrup is hot and bubbly. Whisk in the powdered sugar until no lumps remain. Pour over the warm bread and sprinkle with the remaining toasted nuts.