Chai spice pecan banana bread is made with maple syrup, whole wheat flour and brown butter for a delicious yet healthier banana bread recipe! It's perfectly moist and easy to make; add chocolate chips for fun ;).
If there's one thing those poor browned bananas nobody wants to eat anymore are good for it's a delicious and easy banana bread recipe.
I'm one of those banana eaters that prefer when they're more on the green side...Any hints of brown and they go straight into the freezer which is why I always have an abundance of ripened bananas just waiting to be baked into banana bread (not the worse thing to happen to a banana!)
This chai spice pecan banana bread recipe uses pure maple syrup for sweetness and browned butter for extra nutty flavor.
Nothing like waking up to a slice of warm banana bread lathered with butter. Which, if we're talking butter, I especially loveeee a little honey cinnamon butter on my banana bread ;).
This originally started as a pecan and cinnamon banana bread but then my imagination got the best of me and because brown butter was thrown into the mix I had to do a chai spice bread because chai + brown butter is my ultimate baking weakness.
The nuttiness from the brown butter, toasted pecans and whole wheat flour mixed with the maple syrup and chai spice is one flavor combination that's cozy and oh so good with a cup of tea or coffee in the morning.
Ingredients in pecan cinnamon banana bread:
- All-purpose & Whole-wheat flour (the whole wheat flour gives an extra depth of nuttiness!)
- Browned butter
- Chai Spices (cinnamon, cardamom, ginger, nutmeg, allspice and clove)
- Extra ripe bananas, mashed
- Pure maple syrup (you could also use honey or cane sugar)
- Toasted pecans
Tips for making healthy chai spice pecan banana bread:
- I use equal amounts of all-purpose and whole-wheat flours. If you were to use all whole wheat flour you will end up with a more dense & thick bread. The whole-wheat flour adds a depth of mild nuttiness which I love with the pecans and brown butter!
- Browning the butter gives the bread a richer, more flavorful crumb.
- The more brown the bananas, the better. When bananas turn brown they become more naturally sweet which makes the bread naturally sweet.
- Pure maple syrup or honey make up for any white or brown sugars, making the bread also naturally sweetened (plus the maple syrup gives the bread delicious flavor!)
The great thing about banana bread is you can make so many variations, like adding in chocolate chips, walnuts or event a hint of espresso!
This chai spice pecan banana bread will keep up to 4 days well wrapped room temperature or you can wrap it and freeze it for up to 3 months.
For more quick bread recipes try:
Savory bacon & date cinnamon scones
Glazed Lemon Zucchini Bread
Earl Grey Loaf Cake with Lemon Honey Glaze
Apple Cinnamon Bread
Chai Spice Pecan Banana Bread
Chai spice pecan banana bread is made with maple syrup, whole wheat flour and brown butter for a delicious yet healthier banana bread recipe! It's perfectly moist and easy to make. Add chocolate chips for fun ;).
- ½ cup butter
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground clove
- 3 ripe bananas, mashed
- ¾ cup pure maple syrup, or honey
- 2 eggs, room temperature
- ½ tsp vanilla extract
- 1 tablespoon milk
- 1 cup pecans, toasted and roughly chopped
- 1 cup chocolate or white chocolate chips (optional)
- Preheat oven to 325 degrees. Grease a 9x5" loaf pan and set aside.
- Add butter to small saucepan. Melt fully and keep cooking until butter starts to foam and brown. Once it smells nutty and golden, remove from heat and set aside.
- In a small bowl, whisk together flours, salt, baking powder, baking soda and spices.
- In a large bowl, combine melted browned butter, mashed bananas, maple syrup, eggs, vanilla, and milk. Gradually add flour mixture and combine just until combined.
- Fold in pecans (and chocolate chips if using) and pour batter into prepared loaf pan. Bake 50-55 minutes, or until toothpick inserted comes out clean.
Nutrition Information:Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
I have a lot of ripe bananas and peacans so I wanted to make this recipe, does it work with only all purpose flour?
Wine a Little Cook A Lot
Hi, I’ve only made it with AP flour, however I know whole grain flour can be substituted equally. Not sure about the conversions for other flours
Alexandra @ It's Not Complicated Recipes
I am definitely the same - I like my bananas nice and firm if I am going to eat them as is... so I tend to have a freezer full also. This is a great way to use them!
Wine a Little Cook A Lot
Absolutely! Thanks Alexandra.