Apple Butter Banana Bread with Pecan Streusel
This Apple Butter Banana Bread with Pecan Streusel is a fall spin on the beloved classic. It features 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!
Servings: 10 slices
Calories: 472kcal
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.
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- 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.
Nutrition
Serving: 1slice | Calories: 472kcal | Carbohydrates: 79g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Sodium: 120mg | Fiber: 1g | Sugar: 58g