This chocolate pecan maple banana loaf takes classic banana bread up a notch. Dark chocolate chips, toasted pecans, and a touch of maple syrup create a loaf that’s moist, warmly spiced, and satisfying with every bite. It’s ideal for weekend baking, gifting, or keeping on the counter for quick slices with coffee throughout the week.
- Swap: If your batter looks thin, use pure maple extract instead of more maple syrup to keep the flavor without extra liquid.
- Make-ahead: Wrap the baked loaf tightly and let it rest overnight — the maple and banana flavors deepen and the texture becomes even more tender on day two.
- Storage: Keep wrapped at room temperature for up to 3 days, refrigerate up to 1 week, or freeze individual slices for up to 2 months.
- Variation: Replace pecans with walnuts or hazelnuts, or stir in a tablespoon of bourbon for an adult version.
- Serving: Lightly toast a slice and spread with butter or cream cheese for an elevated morning treat.
Admittedly the name is a mouthful, but the flavors work beautifully together. I often bake this in the fall when the house can use the comforting aroma of warm bananas, maple, and toasted nuts. This recipe was born from pantry staples and yielded a loaf that was irresistible. Makes about 10 large slices.
Chocolate pecan maple banana loaf
By: Drizzle — Servings: 10
Prep: 10 mins · Cook: 35 mins · Total: 45 mins
Notes: Approximately 5 smart points (sp) or 3 points plus (pp) per slice.
Ingredients
- 1.5 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 3 Tbsp brown sugar
- 1 egg
- 2 ripe bananas, mashed
- 1/3 cup maple syrup (light table syrup)
- 1 tsp vanilla
- 3 Tbsp chopped pecan pieces (reserve 1 Tbsp for topping)
- 1 Tbsp mini chocolate chips (plus extra for topping)
Instructions
- Preheat the oven to 350°F (175°C). Spray a regular loaf pan with nonstick spray or line with parchment.
- In a large bowl, whisk together the flour, baking soda, and cinnamon.
- In a separate bowl, beat the egg and brown sugar with an electric mixer. Add the mashed bananas, maple syrup, and vanilla, then continue mixing until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 2 tablespoons of the chopped pecans, reserving 1 tablespoon for the top.
- Pour the batter into the prepared loaf pan and sprinkle the reserved pecans and extra mini chocolate chips over the top.
- Bake for about 35 minutes. For a sticky, glossy topping, when about 5 minutes remain drizzle 1 tablespoon of light syrup over the loaf and return it to the oven for the final few minutes.
- Allow the loaf to cool, then slice into 10 pieces. Store in an airtight container; refrigeration will help it keep longer.
- Optional nutritional estimate per slice (excluding banana): Calories ~150; Fat ~2.6g; Saturated fat ~0.6g; Carbs ~25.5g; Fiber ~1.5g; Sugars ~9g; Protein ~3.1g.
Additional Info
Course: Baking
