Maple Pecan Streusel Banana Bread

Steps

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a parchment sling.
2. Spread the pecans on a small baking sheet and toast in the oven for 6 to 8 minutes until fragrant; cool, then set aside one third for the streusel and two thirds for the batter.
3. Make the streusel: in a small bowl, mix 30 g of the flour (one eighth), 30 g of the brown sugar (one third), 20 g of the maple syrup (one fifth), one third of the cinnamon, the melted butter and the streusel pecans until clumpy. Set aside.
4. In a medium bowl, whisk the remaining flour with the baking soda, baking powder, salt and the remaining cinnamon.
5. In a large bowl, whisk the mashed banana, canola oil, remaining maple syrup, remaining brown sugar, egg, sour cream and vanilla until smooth.
6. Add the flour mixture to the banana mixture and fold with a spatula until just a few dry streaks remain, then fold in the batter pecans.
7. Scrape the batter into the pan, smooth the top and scatter the streusel evenly over it.
8. Bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean; tent loosely with foil after 40 minutes if the top browns quickly.
9. Cool in the pan on a rack for 15 minutes, lift out by the parchment and cool completely on the rack, about 1 hour, before cutting into 12 slices.