Description
This Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze is a moist and flavorful twist on classic banana bread. Made with ripe bananas, creamy Greek yogurt, and a hint of cinnamon, it bakes up tender and moist. Topped with a rich brown sugar and pecan glaze that adds a sweet, nutty crunch, this bread is perfect for breakfast, snack, or dessert.
Ingredients
Banana Bread
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional, but lovely)
- 1/2 cup brown sugar (light or dark)
- 1/3 cup neutral oil (or melted butter)
- 2 large eggs
- 1/2 cup Greek yogurt (plain, full-fat preferred)
- 1 tsp vanilla extract
- 3 medium ripe bananas, mashed (about 1 1/4 cups)
Brown Sugar Pecan Glaze
- 2 tbsp butter
- 2 tbsp brown sugar
- 1 tbsp milk or cream
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and optionally line it with parchment paper for easier cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly combined.
- Mix Wet Ingredients: In a large mixing bowl, whisk the brown sugar, oil, eggs, Greek yogurt, vanilla extract, and mashed bananas until smooth and well combined.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet mixture just until there are no more streaks of flour visible. It is fine to have some lumps; avoid overmixing to keep the bread tender.
- Bake the Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool mostly before adding the glaze. Applying the glaze while the bread is hot will cause it to run off.
- Prepare the Glaze: In a small saucepan over medium heat, melt the butter and brown sugar together until smooth. Stir in the milk (or cream), vanilla extract, and a pinch of salt. Let the mixture bubble gently for 1–2 minutes to thicken slightly.
- Add Pecans to Glaze: Remove the saucepan from heat and stir in the chopped pecans.
- Glaze the Bread: Spoon the warm brown sugar pecan glaze over the mostly cooled banana bread, allowing it to drip down the sides. The glaze will soak in and set as it cools, adding a sweet, nutty finish.
Notes
- Use ripe bananas with lots of brown spots for optimal sweetness and moistness.
- Greek yogurt adds moisture and tanginess; full-fat is preferred but you can use lower fat options.
- Optional cinnamon adds warmth and flavor, but can be omitted if desired.
- The glaze is best applied when the bread is mostly cooled to prevent it from running off.
- You can substitute pecans with walnuts if preferred.
- Store leftover banana bread wrapped tightly at room temperature for up to 3 days or refrigerate up to 5 days.
- For a dairy-free version, substitute yogurt with coconut yogurt and butter with a plant-based alternative.
