Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe

Introduction

Greek Yogurt Banana Bread is a moist and tender twist on a classic favorite. The addition of Greek yogurt adds a subtle tang and extra richness, while a warm brown sugar pecan glaze takes it to the next level. Perfect for breakfast or a comforting snack.

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

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easier cleanup, if desired.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. Step 3: In a large bowl, whisk the brown sugar, oil, eggs, Greek yogurt, vanilla extract, and mashed bananas until smooth and well combined.
4. Step 4: Gently fold the dry ingredients into the wet mixture just until no flour streaks remain. A few lumps are okay to keep the bread tender.
5. Step 5: Pour the batter into your prepared loaf pan, smooth the top, and bake for 50–60 minutes. A toothpick inserted in the center should come out clean or with a few moist crumbs.
6. Step 6: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. Cool mostly before glazing to prevent the glaze from running off.
7. Step 7: For the glaze, melt the butter and brown sugar in a small saucepan over medium heat until smooth. Stir in the milk, vanilla extract, and salt. Let it bubble gently for 1–2 minutes to thicken slightly.
8. Step 8: Remove the glaze from heat and stir in the chopped pecans.
9. Step 9: Spoon the warm glaze over the cooled banana bread, letting it drip down the sides. The glaze will soak in and set as it cools.

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moisture.
• Swap pecans for walnuts or omit nuts if preferred.
• Try adding a handful of chocolate chips or dried fruit for extra flavor.
• If you don’t have Greek yogurt, sour cream or regular yogurt can be a substitute.
• For a dairy-free option, use a plant-based yogurt and oil instead of butter.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in the microwave or oven before serving to bring back moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this banana bread without the glaze?

Yes, the bread is delicious on its own without the glaze. The glaze is optional and adds a sweet, nutty finish.

How do I know when the banana bread is done baking?

Insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs. If wet batter sticks, continue baking and check every 5 minutes.

Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe

Print Recipe

★★★★★

4.7 from 89 reviews

This Greek Yogurt Banana Bread is a moist and flavorful twist on traditional banana bread, incorporating Greek yogurt for extra tenderness and richness. Finished with a delightful brown sugar pecan glaze that adds a sweet, nutty crunch, this recipe is perfect for breakfast, dessert, or a comforting snack.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and, for easier cleanup, line it with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly combined.
3. Combine Wet Ingredients: In a large mixing bowl, whisk the brown sugar, neutral oil, eggs, Greek yogurt, vanilla extract, and mashed bananas together until the mixture is smooth and well blended.
4. Fold Dry into Wet: Gently fold the dry ingredient mixture into the wet mixture just until there are no visible streaks of flour. Some lumps are okay to prevent the bread from becoming dense.
5. Bake the Banana Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool the Bread: Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool mostly before applying the glaze. This prevents the glaze from running off.
7. Make the Brown Sugar Pecan 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 gently bubble for 1 to 2 minutes to thicken slightly.
8. Add Pecans to Glaze: Remove the glaze from heat and stir in the chopped pecans evenly.
9. Glaze the Banana 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, enhancing the flavor and texture of the bread.

Notes

• Cinnamon in the banana bread batter is optional but adds a lovely warmth and depth of flavor.
• Use fully ripe bananas for the sweetest and most flavorful bread.
• For a dairy-free option, substitute the butter in the glaze with a plant-based alternative and use coconut or almond milk.
• Make sure the banana bread cools before glazing to prevent the glaze from melting off.
• Store leftover banana bread tightly wrapped at room temperature for up to three days or refrigerate for up to a week.

Keywords: banana bread, Greek yogurt banana bread, moist banana bread, banana bread glaze, pecan glaze, brown sugar glaze, easy banana bread