Print

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.

Ingredients

Scale

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

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