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Maple Pecan Banana Bread (Gluten Free)

This Maple Pecan Gluten Free Banana Bread recipe has no processed sugar, getting its sweetness from bananas and maple syrup. It’s super moist and a fun twist on regular banana bread. Enjoy it with a cup of tea or coffee on a cool day!
Course Breakfast
Cuisine American
Keyword #banana, bananabread, breakfast
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10
Calories 307kcal

Ingredients

For the Bread

  • 3 medium bananas 1.5 cups mashed
  • cup maple syrup
  • ¼ cup 1 stick of butter, softened
  • 2 cups gluten free flour I used Bob’s Red Mill 1 for 1 blend
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • 2 eggs
  • 2 tsp maple extract
  • 2 tbsp coconut milk cow’s milk will also work
  • ½ cup chopped pecans

For the Topping

  • 1 cup finely chopped pecans
  • 2 tbsp maple syrup

Instructions

  • Preheat the oven to 350 degrees F. Cut a piece of parchment paper large enough to cover the inside of the loaf pan and place it inside the pan. Set aside.
  • Mash the bananas in a container with a fork or masher. Set aside.
  • Place ⅓ cup of maple syrup and the softened butter in bowl and stir with a hand mixer, or use a stand mixer, until well combined.
  • In a separate bowl, combine the flour, baking soda, baking powder, and salt. Stir to combine. Set aside.
  • Stir the bananas, eggs, maple extract, and coconut milk into the maple syrup & butter mixture until well combined. Pour half of the flour mixture into the banana mixture, stirring until just combined. Add the second half and do the same.
  • Pour the ½ cup of chopped pecans into the mixture and stir until just combined and there are no pockets of dry flour in the mixture.
  • Pour the bread mixture into the loaf pan with the parchment paper in it. Level it out across the pan with a spoon or spatula. Place the loaf pan into the oven and set the timer for 30 minutes.
  • While the bread is cooking, chop the remaining 1 cup of pecans finely (or you can use a food processor). Place the chopped pecans in a bowl and add the 2 tbsp remaining maple syrup. Combine with a spoon or spatula until all pecan pieces are covered with maple syrup.
  • Once the bread cooks for the first 30 minutes, take it out of the oven and spread the pecan & maple syrup mixture onto the top with a spoon or spatula, making sure the bread is evenly covered.
  • Place the loaf pan back in the oven and cook for another 25-30 minutes, until a toothpick inserted into the bread comes out clean. Once cooked, take the bread out of the loaf pan and let cool at least 10 minutes before serving.

Notes

  • It's best to warm your eggs to room temperature before adding them. You can do this quickly by putting them in a bowl of warm water for a few minutes before using them in the recipe.
  • You can replace the butter with coconut oil to make this recipe dairy free.
  • If you don't have pecans you could use walnuts instead.

Nutrition

Calories: 307kcal | Carbohydrates: 38g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 220mg | Potassium: 281mg | Fiber: 5g | Sugar: 15g | Vitamin A: 173IU | Vitamin C: 3mg | Calcium: 64mg | Iron: 2mg