This Apple Butter Banana Bread with Pecan Streusel is a fall spin on the beloved classic. It features sweet, ripe bananas, spiced apple butter, and a crunchy pecan streusel. Finished with a sweet maple glaze that melts right into the loaf, this is the ultimate autumn quick bread!
Every time I bake this loaf, my husband and toddler dive in before it even has time to cool. It's one of those treats that disappears fast, and honestly, the crumble topping is unmatched!
For more fall baking recipes, try our pumpkin banana bread and maple pecan blondies next.
Why You Will Love This Recipe
- Soft, moist crumb with a buttery crumble topping.
- Easy pantry ingredients with simple substitutions.
- Freezer-friendly and great for make-ahead baking.
Ingredients and Substitutions
Apple Butter Banana Bread Batter
- Bananas. Overripe bananas are perfect for banana bread. Brown spots are great!
- Greek yogurt. For moisture and tang. Sour cream is a great substitute.
- Sugars. A combination of granulated and brown sugars makes this loaf perfectly sweet with a hint of caramel flavor.
- Apple butter. Homemade or store-bought works great. It's incorporated into the batter and swirled throughout for extra cozy spiced apple flavor. If you enjoy this recipe, you will love our apple butter molasses snickerdoodles!
- Eggs. To bind the ingredients.
- Vanilla. Pure vanilla extract lends the best flavor.
- Flour. All-purpose flour works best for a moist, fluffy loaf. Measure flour properly by spooning and measuring.
- Leavening. Baking powder and baking soda help this quick bread rise nicely.
- Spices. Cinnamon, nutmeg, salt, and cloves give this loaf a warm, spiced flavor.
Pecan Streusel Topping
- Chopped pecans. Walnuts also work great.
- Flour. All-purpose is best.
- Brown sugar. Dark or light works fine.
- Ground cinnamon and salt. Just a little for added flavor.
- Melted butter. If using salted, eliminate additional salt.
How to Make It
Step 1. Mash bananas, then whisk in yogurt, sugars, oil, eggs, vanilla, and apple butter.
Step 2. Whisk flour, leavening agents, spices, and salt, then fold into the wet ingredients.
Step 3. Spread half the batter into a greased loaf pan lined with parchment. Dollop half of the apple butter and swirl it through the batter with a knife. Repeat with the remaining batter and apple butter.
Step 4. Mix flour, sugar, cinnamon, salt, and melted butter with a fork until crumbly, then sprinkle over batter. Bake for 55 to 65 minutes until a toothpick comes out clean. If using glaze, whisk all ingredients and drizzle over warm loaf.
Variations
- Chocolate chip twist. Add ½ cup of chocolate chips to the batter.
- Nut-free. Omit the pecans and replace them with rolled oats.
- Make mini loaves. Bake in mini loaf pans, reducing baking time to 25 to 30 minutes.
Ashley's Tips for Success
- Don't overmix. Stir just until the flour disappears to keep the texture soft.
- Tent with foil halfway through baking if the top browns too quickly.
- Use really ripe bananas with lots of brown spots for the best flavor.
- Let the loaf cool for at least 20 minutes before slicing so it sets properly.
Make-Ahead and Storage
- Wrap the cooled loaf in plastic wrap and store in an airtight container for up to 3 days on the counter.
- Store in an airtight container in the refrigerator for up to 5 days. Warm slices in the microwave for 10 to 15 seconds to bring back that just-baked softness.
- Wrap the entire loaf or individual slices tightly in plastic wrap, then foil and freeze for u to 3 months. Thaw overnight in the fridge or pop a slice in the toaster oven to serve.
FAQs
Sure! Just thaw them and drain off any liquid.
A standard 9x5-inch loaf pan works great. You can also use a 10x5-inch pan.
You can, but the pecan streusel is what makes this loaf really shine. For a simpler bread, try replacing the streusel with a sprinkle of cinnamon and sugar.
Insert a toothpick into the center. If it comes out with a few moist crumbs but no wet batter, it's ready.
More Cozy Fall Bakes You Will Love!
Then Jesus declared, "I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.
John 6:35
If you tried this Apple Butter Banana Bread with Pecan Streusel recipe, leave a comment and ⭐️⭐️⭐️⭐️⭐️ rating below! Don't forget to tag @thepinkowlkitchen on Instagram with your cozy creations!
📖 Recipe
Apple Butter Banana Bread with Pecan Streusel
Ingredients
Apple Butter Banana Bread Batter
- 3 overripe bananas - mashed, about 1 cup
- ½ cup plain Greek yogurt
- ½ cup granulated sugar
- ½ cup apple butter
- ⅓ cup oil
- ⅓ cup light brown sugar - packed
- 2 large eggs
- 2 teaspoons vanilla
- 2 cups flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teasoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon cloves
Swirl
- ½ cup apple butter
Pecan Streusel
- ½ cup chopped pecans
- ¼ cup all-purpose flour - spooned and leveled
- ¼ cup light brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons melted butter
Maple Glaze (optional)
- 1 cup powdered sugar
- 2 tablespoon pure maple syrup
- 2 tablespoons milk
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
- In a large bowl, mash bananas. Add yogurt, sugar, apple butter, oil, sugars, and vanilla. Whisk until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt, and cloves.
- Gently fold dry ingredients into wet until just combined and no more dry flour is visible.
- Spray half the batter into the pan, dollop with half the apple butter, swirl lightly with a knife, then repeat with remaining batter and apple butter.
- For the streusel topping, combine pecans, flour, brown sugar, cinnamon, salt, and melted butter with a fork until crumbly. Sprinkle over batter.
- Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Tent with foil if the topping browns too quickly.
- Cool in the pan for 10 minutes then transfer to a wire rack.
- If using glaze, whisk together powdered sugar, maple syrup, milk, cinnamon, and vanilla in a small bowl. Drizzle the glaze over warm bread and slice once the loaf cools slightly.
Notes
- Wrap the cooled loaf in plastic wrap and store in an airtight container for up to 3 days on the counter.
- Store in an airtight container in the refrigerator for up to 5 days. Warm slices in the microwave for 10 to 15 seconds to bring back that just-baked softness.
- Wrap the entire loaf or individual slices tightly in plastic wrap, then foil and freeze for u to 3 months. Thaw overnight in the fridge or pop a slice in the toaster oven to serve.
- Don't overmix. Stir just until flour disappears to keep the texture soft.
-
- Let the loaf cool for at least 20 minutes before slicing so it sets properly.
- Use really ripe bananas with lots of brown spots for the best flavor.
Nic
This cake is indulgent and delicious!