Preparation 30 minutes
Cooking 1 hour 15 minutes
Makes 1 loaf
Freezes well
Ingredients
Crumble
- ¾ cup (87 g) pecans, lightly toasted and finely chopped
- ½ cup (40 g) maple sugar
- ¼ cup (35 g) unbleached all-purpose flour
- ¼ tsp ground cinnamon
- ¼ cup (60 g) unsalted butter, softened
Bread
- 1 ¼ cups (310 ml) very ripe bananas mashed with a fork (about 3 bananas)
- ¾ cup (180 ml) maple syrup
- ½ cup (115 g) unsalted butter, melted and cooled
- 2 eggs
- 2 cups (280 g) unbleached all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
Method
Crumble
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter a six-cup (1.5 litre) 10 x 4-inch (25 x 10 cm) loaf pan and line it with a sheet of parchment paper, letting it hang over both sides.
- In a bowl, combine the pecans, maple sugar, flour and cinnamon. Add the butter and mix with your fingertips until the dough is just moistened. Set aside.
Bread
- In another bowl, whisk together the bananas, maple syrup, butter and eggs. Set aside.
- In a large bowl, combine the flour, baking soda and salt. With a wooden spoon or a spatula, stir in the banana mixture until the batter is just moistened.
- Spread half the batter in the prepared pan. Sprinkle with half the crumble. Pour in the remaining batter and sprinkle with the remaining crumble.
- Bake for about 1 hour and 15 minutes or until a toothpick inserted in the centre of the loaf comes out clean.
- Let cool completely on a wire rack before removing from the pan. Cut into slices.