Banana Maple Pecan Loaf

I’d always thought of cupboard basics as things like eggs, flour…stock…maybe some tinned tomatoes and dried pasta.  Until someone bought me a Nigella cookery book one birthday and her cupboard basics looked nothing like mine.  Far fancier, and most of it I wouldn’t even know what to do with!

But what did catch my eye was this:



Now, I LOVE maple.  Maple syrup, maple candy…anything with maple flavour in it. So, I quickly discovered I could get it on Amazon and I near enough squealed when it arrived!

But…what do I do with it?

Having started to experiment a bit with making loaf cakes, I thought…mmm, banana….pecans…maple…I think it’s a winner.

I love this recipe because it’s easy.

So, here is my invention, thanks to one small bottle of maple.

Banana Maple Pecan Loaf


This recipe will make 2 loaves

You will need:

3 eggs

1 cup of oil

1 tsp vanilla

2 tsp maple flavour

3 cups self-raising flour

1 tsp ground cinnamon

1 cup caster sugar

1/2 cup light muscovado sugar

3 ripe bananas

1 cup chopped pecans

ingredients cake

Start by preheating the oven to 170º C and lining 2 loaf tins with liners.  I like the pre made loaf liners, because they are less messy and make it possible to turn your cake out beautifully.  If you don’t have any, grease your pans before you start.

prepared pans


Mix together the dry ingredients in a large bowl: flour, ground cinnamon and sugar.

In a separate bowl, whisk together the eggs with the oil, maple, vanilla.

flour and eggs1

Now mix the wet ingredients into the dry ingredients until they are well combined. The batter will look quite doughy and dry at this point, but don’t panic!

mox without banana

Next, mash 2 ripe bananas with a fork and stir them into the batter. It will become wetter quite quickly and look more like a cake mix should!

mix with banana


Stir in the pecans until they run well through the mixture and then divide evenly into the prepared loaf tins.

Place into the centre of your preheated oven and bake for 50 minutes.


in the oven


Cool on a cooling rack and then you will have a beautifully moist loaf, packed with deliciousness!

cooling rack

I have to confess, I love a piece when the cake it still warm…mmm…enjoy!


final cakeG

Grace and Love

Helen x



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