Maple Pecan Banana Bread
Prep time
Cook time
Total time
Source: Tutti Dolci
Serves: 12
  • 1½ cups flour
  • ¼ cup white whole wheat flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. cinnamon
  • ⅛ tsp. nutmeg
  • 1½ cups mashed banana
  • ⅓ cups maple syrup
  • 3 Tbsp. maple sugar
  • ¼ cup coconut oil, melted and slightly cooled
  • ½ cup low-fat buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 1 tsp. vanilla extract
  • ⅓ cup pecans, halved
  • 3 Tbsp. maple sugar
  • 3 Tbsp. flour
  • pinch of cinnamon
  • 1½ Tbsp. coconut oil, melted
  1. Preheat oven to 350 degrees F and spray a 9x5-inch loaf pan with nonstick spray.
  2. FOR THE BREAD: Whisk together flours, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Make a well in the center of the mixture.
  3. Combine banana, maple syrup, maple sugar, coconut oil, buttermilk, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until combined. Spoon batter into prepared pan and smooth top with an offset spatula.
  4. FOR THE TOPPING: Combine pecans, maple sugar, flour, and cinnamon in a small bowl. Add coconut oil and toss mixture with a fork until crumbly.
  5. Sprinkle over batter and bake for 30 minutes; rotate pan and cover with foil to prevent over browning. Continue baking another 31 to 33 minutes. Bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely before slicing and serving. Store leftovers in an airtight container at room temperature up to 2 days.
Nutrition Information
Serving size: 1 Calories: 225
Recipe by Dallas Duo Bakes at