Empty My Fridge
Easy Maple Pecan Banana Bread
Ingredients
- Butter½ cups
- Sugar1 ¼ cups
- Egg2
- Maple syrup½ cups + 1 tsp + 2–3 tbsp
- Greek yoghurt½ cups
- Vanilla1 tsp
- Flour1 ½ cups
- Baking powder1 tsp
- Baking soda½ tsp
- Salt¼ tsp
- Pecan · diced¾ cups
- Banana · mashed1 cup
- Cream2–3
Instructions
- Preheat the oven to 350°F (177°C). Grease the sides of an 8½-inch or 9-inch (22 cm) loaf pan and line the sides with parchment paper, or butter and flour the pan.
- Cream the softened butter and sugar in a large bowl for a few minutes, until light and fluffy.
- Beat in the eggs for a few minutes, until well beaten.
- Mix in the maple syrup, vanilla, maple extract and Greek yogurt until the batter is creamy. It may look separated; this is normal.
- Sift the flour, baking soda, baking powder and salt into the batter and mix for about 1 minute, until smooth.
- Mash the bananas with a fork, then fold them into the batter with 1/2 cup of the diced pecans.
- Spread the batter in the prepared pan and sprinkle the remaining 1/4 cup pecans on top.
- Bake at 350°F (177°C) for 55 to 60 minutes, until a toothpick inserted in the centre comes out clean.
- Cool the bread on a wire rack after removing it from the pan. Do not leave it to cool in the pan.
- For the glaze, whisk the confectioners' sugar with the maple syrup and cream or milk, adding more liquid for a thinner glaze.
- Spoon the glaze over the warm bread and let it stand about 5 minutes before slicing.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
More recipes with
EggCreamYoghurtGreek yoghurtBananaPecan
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.