So, today was an interesting day to be me. Well, okay maybe not terribly interesting, but I did do something more idiotic than normal. As bloggers, sometimes we try to get ahead and schedule articles and posts to come out on a certain day in the future; it’s part of our organizing process and most of the time, it’s incredibly helpful. Except when you do it so far in advance that you forget you did it. And you never actually wrote anything. And it publishes anyway. Like, say around 9:00 a.m. this morning.
Yes, it was a proud blogger moment. I published a blank post. Well, actually it wasn’t totally blank, there were three pictures (could it be these three, perhaps?)…but, zero words! Fan-freakin-tastic.
It took me 3 hours, THREE HOURS to notice this banana pecan bread was up all alone without a single word and by then countless people had visited, probably thinking to themselves “what the…?” and all I could do was laugh. Big huge, side-splitting belly laughs! That’s…so…me. And a big oops!
So, here it is now, much later in the day, and I’m actually writing the words to go with this beautiful recipe from this morning.
As you know, I rarely, no wait, make that I never get tired of banana bread. But I do like finding new ways to make it and this is one of those recipes. I started out to make a blueberry loaf actually, then realized I only had 13 blueberries and that wasn’t near enough, so mid recipe I made the switch over to a banana bread instead.
This was my first attempt at using granulated maple sugar in a bread recipe and it worked perfectly! This bread has all the sweet deliciousness of traditional banana bread with the bonus of the warm maple flavor and the sweet nuttiness from the pecans. I promise, this will be at the top of your favorites list in no time!
- ½ cup butter
- 1 cup maple sugar
- 2 eggs
- 1 TBS vanilla
- ½ tsp baking powder
- ¾ tsp baking soda
- ½ tsp sea salt
- 1-1/2 cups white whole wheat flour
- 2 cups mashed bananas
- ½ cup chopped pecans
- Preheat oven to 350 degrees.
- In a large bowl, cream butter and maple sugar.
- Stir in eggs and vanilla and mix well.
- Add baking powder, baking soda, and sea salt.
- Slowly add flour and mix until well combined.
- Stir in mashed bananas.
- Fold in pecans.
- Pour batter into prepared Wilton 4 mini loaf pan or 2 regular size loaf pans.
- Bake 40-45 minutes until brown on the top, rotating halfway through.
© Kristine in between. If you wish to republish this recipe, please rewrite the recipe in your own words or link back to this post.