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Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe

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★★★★★

5 from 296 reviews

This Greek Yogurt Banana Bread is a moist, tender loaf enhanced with the tangy richness of Greek yogurt and sweet ripe bananas. Featuring a delightful brown sugar pecan glaze, this recipe balances flavor and texture perfectly, making it an irresistible treat for breakfast or dessert.

Ingredients

Scale

Banana Bread

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it thoroughly or lining it with parchment paper for easy removal and cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly combined.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk the brown sugar, neutral oil, eggs, Greek yogurt, vanilla extract, and mashed bananas until the mixture is smooth and well blended.
  4. Combine Dry and Wet: Gently fold the dry ingredient mixture into the wet ingredients just until no visible streaks of flour remain. Avoid overmixing to keep the bread tender; some lumps are okay.
  5. Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
  6. Cool the Bread: Allow the banana bread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool mostly before glazing. Applying glaze on hot bread will cause it to run off.
  7. Prepare the Brown Sugar Pecan Glaze: In a small saucepan over medium heat, melt the butter with brown sugar. Stir frequently until smooth. Add milk (or cream), vanilla extract, and a pinch of salt, then let the mixture simmer gently for 1–2 minutes to thicken slightly.
  8. Add Pecans to Glaze: Remove the saucepan from heat, then stir in the chopped pecans thoroughly.
  9. Glaze the Bread: Spoon the warm glaze evenly over the mostly cooled banana bread, allowing it to drip down the sides. The glaze will soak in and set as it cools, enhancing flavor and aroma.

Notes

  • For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.
  • If you prefer a nuttier texture in the bread itself, fold some pecans into the batter before baking.
  • Check the banana bread near the 50-minute mark to avoid over-baking; ovens vary.
  • The cinnamon is optional but adds a warm depth of flavor that pairs wonderfully with bananas.
  • Using ripe bananas with brown spots will yield the best natural sweetness and moisture.

Keywords: banana bread, Greek yogurt banana bread, banana bread with glaze, pecan glaze, easy banana bread, moist banana bread, homemade banana bread

Find it online: https://miarosetti.com/greek-yogurt-banana-bread-with-brown-sugar-pecan-glaze-recipe/