Corinne in Season

Maple Caramelized Banana Bread (Refined Sugar-Free)

Yield: 1 loaf (approximately 10 slices)

Soft, warmly spiced banana bread meets sticky bun in this festive twist on a classic. Made with pumpkin pie spice for extra warmth, naturally sweetened with pure maple syrup, and baked upside down over caramelized bananas, buttery pecans, and toasted coconut. It's a little gooey, a little crunchy, and impressive enough for a holiday dessert table or brunch spread.

Ingredients

• Banana Bread
• 2 cups (250g) all-purpose flour
• 1 tsp baking soda
• ¼ tsp salt
• 1 tsp pumpkin pie spice
• ½ cup (113g) unsalted butter, softened
• ½ cup pure maple syrup
• 2 large eggs, room temperature
• 1½ cups (345g) mashed ripe bananas, approximately 3 large bananas
• ¼ cup plain Greek yogurt or sour cream
• 1 tsp pure vanilla extract
• Maple Caramelized Topping
• 1 banana, sliced lengthwise
• 3 tbsp pure maple syrup
• 1 tbsp unsalted butter
• ½ cup chopped pecans
• ¼–⅓ cup unsweetened shredded coconut
• Flaky sea salt, optional
• For the Pan
• Additional softened butter, for generously greasing
• 2 rectangular pieces of parchment paper, cut to fit the loaf pan

Instructions

1. Toast the pecans and coconut

   Preheat the oven to 325°F. Spread the pecans and coconut on separate baking sheets. Toast the coconut for approximately 5–8 minutes, stirring frequently, until golden. Toast the pecans for approximately 6–8 minutes, until fragrant. Set aside and increase the oven temperature to 350°F.

2. Prepare the loaf pan

   Cut two rectangular pieces of parchment paper to fit a 9×5-inch loaf pan, arranging them so they cover the bottom and sides. Generously butter the inside of the pan before placing the parchment paper. Press the parchment into place, then generously butter the exposed surfaces of both pieces of parchment. Don't be shy with the butter! This helps the sticky topping release when you flip the loaf.

3. Make the maple glaze

   In a small saucepan over low heat, combine 3 tablespoons of pure maple syrup and 1 tablespoon of butter. Warm gently until the butter melts and the mixture is smooth. Pour the maple glaze evenly over the bottom of the prepared loaf pan.

4. Arrange the banana topping

   Slice one banana lengthwise into two halves. Place the halves cut-side down in the maple glaze. Scatter the toasted pecans around the bananas, filling in the gaps. Sprinkle the toasted coconut over and around the bananas and pecans. Reserve a little for garnish, if desired.

5. Make the banana bread batter

   In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. In a separate large bowl, beat the softened butter for approximately 1–2 minutes until creamy. Add the maple syrup and mix until incorporated. The mixture may look slightly separated, which is normal. Beat in the eggs one at a time. Add the mashed bananas, Greek yogurt, and vanilla extract. Mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. Avoid overmixing to keep the banana bread tender.

6. Assemble and bake

   Carefully spoon the banana bread batter over the prepared topping. Gently spread into an even layer, being careful not to disturb the bananas underneath. Place the loaf pan on a rimmed baking sheet to catch any bubbling maple glaze. Bake at 350°F for approximately 65–80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top begins browning too quickly, loosely tent with aluminum foil.

7. Flip and serve

   Remove the banana bread from the oven and allow it to cool in the pan for approximately 10–15 minutes. While the topping is still warm, carefully invert the loaf onto a serving plate or board. Gently peel away the parchment paper to reveal the maple caramelized bananas, sticky pecans, and toasted coconut. Finish with a little flaky sea salt and additional toasted coconut, if desired. Allow to cool further before slicing.

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