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Preheat the oven to 350 degrees F. Spray two 9-inch loaf pans with baking spray. Line the bottom with parchment paper. Set these aside.
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In a large mixing bowl, with paddle attachment, beat butter and sugar until fluffy (about 3 minutes). Add in eggs and maple flavoring. Beat until well combined.
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Add in mashed bananas. Mix until creamy.
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Add the flour, baking soda, and salt. Stir just until combined. Fold in the sour cream and pecans.
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Pour batter into prepared loaf pans. Bake in preheated oven for 60-65 minutes until toothpick inserted into the top comes out clean, with just crumbs.
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Remove bread from oven, allow to cool in pans about 5-10 minutes. Remove from pan and cool bread completely on a wire rack.
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Once the bread is cooled, make the topping. In a bowl, whisk together the powdered sugar with maple flavoring and milk. Whisk until smooth (adding an extra Tablespoon of milk if needed).
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Pour glaze equally over both tops of cooled bread (pour slowly). Sprinkle immediately with pecans. Allow to set before storing.
- Sour cream can be substituted with plain greek yogurt if prefer.
- If you would rather use maple syrup in the bread, reduce eggs to 3, omit the flavoring, and add 1/4 cup of pure maple syrup instead. For the icing, omit the maple flavoring and milk and use 3-4 Tablespoons of pure maple syrup in its place.
- Maple syrup will taste delicious, but it will not be as strong of a flavor as the maple flavoring or extract.
- Storage- after the icing sets, wrap bread in foil and store at room temperature for up to one week.
- Freeze bread wrapped in plastic wrap, then foil, for up to 3 months. You can also wrap bread then slide in ziploc freezer bag.
Serving: 1slice, Calories: 357kcal, Carbohydrates: 48g, Protein: 4g, Fat: 17g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 64mg, Sodium: 245mg, Potassium: 81mg, Fiber: 1g, Sugar: 33g, Vitamin A: 410IU, Vitamin C: 0.2mg, Calcium: 30mg, Iron: 1mg
