Introduction

This Greek Yogurt Banana Bread is moist, flavorful, and topped with a rich brown sugar pecan glaze. Using Greek yogurt adds a tender crumb and subtle tang, while ripe bananas bring natural sweetness. It’s a perfect treat for breakfast or an afternoon snack.

The image shows four thick slices of banana bread stacked slightly overlapping on a round white plate placed on a white marbled textured surface. Each slice has a golden brown crust with a moist, speckled light brown interior dotted with small darker bits, revealing the banana texture. The top of each slice is covered with a sticky caramel-like layer mixed with chopped walnuts that add a shiny, uneven texture to the surface. The loaf looks soft and homemade, with a warm, inviting color contrast between the crust, crumb, and nut topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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

Step 1: 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.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Step 3: In a large bowl, whisk the brown sugar, oil, eggs, Greek yogurt, vanilla extract, and mashed bananas until smooth and well combined.
Step 4: Gently fold the dry ingredients into the wet mixture just until no streaks of flour remain. Some lumps are fine; avoid overmixing to keep the bread tender.
Step 5: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 6: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool mostly before glazing.
Step 7: For the glaze, melt butter and brown sugar together in a small saucepan over medium heat until smooth.
Step 8: Stir in milk, vanilla extract, and a pinch of salt. Let the mixture bubble gently for 1–2 minutes to thicken slightly, then remove from heat and stir in chopped pecans.
Step 9: Spoon the warm 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 delicious finishing touch.

Tips & Variations

Use very ripe bananas with brown spots for the best natural sweetness and flavor.
Swap pecans for walnuts or omit nuts for a nut-free version.
For extra moisture, substitute half the oil with applesauce.
Add a handful of chocolate chips or dried fruit for a twist.

Storage

Store leftover banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat slices gently in the microwave or oven to refresh the glaze and softness.

How to Serve

A loaf of banana bread sits on a wooden board over a white marbled surface, sliced to show its soft, moist inside with a light brown color and small darker specks. The top layer is coated with a thick, glossy caramel glaze mixed with crushed nuts, spreading down slightly over the edges and between the slices. The bread has a golden-brown crust that contrasts with the lighter inside. A yellow banana is faintly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute regular yogurt but the bread may be slightly less dense and tangy. Greek yogurt adds more moisture and a richer texture.

How can I tell when the banana bread is fully baked?

Insert a toothpick into the center of the loaf; it should come out clean or with only a few moist crumbs. If it’s wet with batter, bake a few minutes longer and test again.