Description
This Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze is a moist, tender loaf enhanced with ripe bananas and creamy Greek yogurt. The bread is gently spiced with cinnamon and sweetened with brown sugar, then finished with a rich, buttery pecan glaze that adds a delightful crunch and extra sweetness. Perfect for breakfast, snack, or dessert, this easy-to-make bread combines wholesome ingredients with indulgent flavors.
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 paste
- 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 paste
- 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 well combined.
- Mix Wet Ingredients: In a large mixing bowl, whisk the brown sugar, neutral oil, eggs, Greek yogurt, vanilla paste, and mashed bananas until smooth and fully combined.
- Combine Mixtures: Gently fold the dry ingredients into the wet banana mixture just until no streaks of flour remain. It’s okay to have a few lumps, as overmixing can make the bread dense.
- Bake the Bread: Pour the batter into the prepared loaf pan, smooth the top, and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the Bread: Let the banana bread cool in the pan for about 10 minutes, then transfer it to a wire rack and allow it to cool mostly before glazing.
- 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 paste, and a pinch of salt. Let the mixture gently bubble for 1 to 2 minutes until it slightly thickens.
- Add Pecans to Glaze: Remove the glaze from the heat and stir in the chopped pecans evenly.
- Apply Glaze: Spoon the warm pecan glaze over the mostly cooled banana bread, allowing it to drip down the sides. The glaze will soak into the bread and set as it cools, adding a rich and crunchy finish.
Notes
- Use ripe bananas for optimal sweetness and moisture in the bread.
- Do not overmix the batter to keep the bread light and tender.
- You can substitute the neutral oil with melted butter for a richer flavor.
- If preferred, swap the milk in the glaze for cream to make it extra decadent.
- Make sure the bread is mostly cooled before applying the glaze to prevent it from running off.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The bread can also be frozen, wrapped tightly, for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
