If you're craving a comforting, moist loaf that feels both indulgent and a little wholesome, the Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe is a game-changer. Perfect for weekend brunches, afternoon coffee breaks, or whenever those ripe bananas are begging to be used, this recipe combines tangy Greek yogurt with sweet bananas and finishes with a luxuriously sticky brown sugar pecan glaze. I love how it balances everyday ingredients with a special twist that makes every slice feel like a treat.
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In the Kitchen
This Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe is a delightful mix of tender crumb, rich flavor, and a glaze that adds a toasty crunch. Whether you're baking on a quiet weekend morning or bringing something sweet to a potluck, it's rewarding and reliable.
- Juicy and Tender Every Time: The Greek yogurt adds moisture and a slight tang, keeping your banana bread soft and fresh even days later.
- Golden, Satisfying Finish: The brown sugar pecan glaze melts over the loaf to create a sticky, nutty topping that's irresistible.
- Simple Ingredients, Big Impact: Everyday pantry staples transform with careful mixing and ripe bananas into a standout loaf.
- Weeknight to Weekend Ready: Quick to prep and bake, yet impressive enough to serve guests or enjoy leisurely at home.
Ingredients at a Glance
The magic behind this Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe is in balancing fresh, ripe bananas with creamy Greek yogurt and finishing with that nutty, caramel-like glaze. Choosing quality ingredients definitely ups the taste.
- Ripe Bananas: Look for bananas heavily speckled with brown for maximum sweetness and flavor.
- Greek Yogurt: Full-fat plain yogurt yields the best moistness and subtle tang without overpowering the bananas.
- Brown Sugar: Both in the bread and glaze, it adds depth and warmth – dark brown sugar gives an even richer note.
- Pecans: Fresh or toasted chopped pecans provide a crunchy texture that complements the soft loaf beautifully.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe
Step 1 — Preheat and Prep Your Pan
Get your oven warmed up to 350°F (175°C). Greasing your 9×5-inch loaf pan well is key to a perfect release. I like to line mine with parchment paper for extra insurance—it makes pulling out the bread effortless and keeps the crust edges nice and clean.
Step 2 — Mix Dry Ingredients with Care
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon if you’re using it. Whisking thoroughly distributes the leavening and spices evenly. This little step helps avoid pockets of baking soda or clumps that could make your banana bread uneven.
Step 3 — Combine the Wet Ingredients
In a larger bowl, mix the brown sugar and oil until smooth, then beat in the eggs one at a time. Stir in the Greek yogurt and vanilla extract before folding in your mashed bananas. You’ll notice the batter is creamy and fragrant at this stage—don’t rush!
Step 4 — Gently Fold and Pour
Fold the dry ingredients into the wet gently and just until you don’t see streaks of flour anymore. Overmixing can make the banana bread tough rather than soft. Then, pour the batter into your prepared loaf pan, smoothing the top with a spatula.
Step 5 — Bake Until Golden and Tested
Bake the loaf for about 50 to 60 minutes. You'll want to test doneness with a toothpick inserted in the center—it should come out clean or with just a few moist crumbs clinging to it. The top should also be beautifully golden and spring back lightly when pressed.
Step 6 — Make the Brown Sugar Pecan Glaze
While your bread cools for about 10 minutes in the pan, prepare the glaze. Melt butter and brown sugar together on medium heat, stirring to combine. Add milk (or cream), vanilla, and a pinch of salt, letting the mixture bubble gently for 1–2 minutes to thicken slightly.
Remove from heat and stir in the chopped pecans—this is when the glaze turns into that addictive, sticky topping that pairs perfectly with the tender bread.
Step 7 — Glaze and Cool
Spoon the warm glaze generously over your mostly cooled banana bread. Watch it drip down the sides—that’s the best part. The glaze sets slightly as the loaf cools fully, giving you that wonderful blend of soft, moist bread and crunchy-sweet pecan topping.
Things to Remember
After making this Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe a few times, I’ve picked up a few pointers that really help you nail it every time without stress.
- Doneness Cue: The toothpick test is your best friend—pull it out with a moist crumb or two, but no wet batter.
- Temperature Trick: Be sure not to bake at too high a temperature to avoid a burned crust before the bread cooks through.
- Make-Ahead Move: The bread tastes even better the next day as flavors meld, so make it ahead and store wrapped at room temp.
- Common Pitfall: Overmixing the batter can create a dense or rubbery texture, so fold gently and just enough.
Ways to Serve It
Finishing Touches
I like to add a light dusting of powdered sugar over the pecan glaze just before serving. It creates a pretty contrast and adds a delicate sweetness without overpowering the brown sugar notes. A few extra pecan halves on top can also elevate the look and add that fresh crunch.
Plays Well With
This banana bread pairs beautifully with a simple spread of softened butter or a dollop of Greek yogurt on the side for extra creaminess. For drinks, think freshly brewed coffee, a warm chai latte, or even a chilled glass of milk—it’s like a cozy hug on a plate.
Simple Plating Upgrades
For a quick upgrade, serve slices on a wooden board with a bowl of glaze on the side for dipping or drizzling more pecans on top. Adding fresh berries or sliced bananas nearby brightens the presentation, perfect for hosting or sharing with family.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store the banana bread covered loosely with foil or in an airtight container at room temperature for up to 3 days. The Greek yogurt helps keep it moist, so it won’t dry out quickly. If your kitchen is warm, I recommend refrigerating it, wrapped well, for up to 5 days.
Freezing Tips
This Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe freezes wonderfully. Wrap the whole loaf or individual slices tightly in plastic wrap then foil. Freeze for up to 3 months. Thaw overnight in the fridge, then bring to room temp before serving to enjoy the best texture.
Reheating Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe Without Drying Out
Warm slices gently in the microwave for 15 to 20 seconds or pop them briefly in a 325°F oven wrapped loosely in foil. The foil traps moisture so the banana bread stays soft and doesn’t dry out. A quick run under the broiler for just a minute can even revive the glaze’s shine and crunch.
Frequently Asked Questions
Yes, you can swap in plain regular yogurt or sour cream, but Greek yogurt provides a thicker texture and tang that keeps the bread extra moist and tender. Sour cream will add richness too, but expect slight flavor differences.
You can use other nuts like walnuts, almonds, or even skip nuts for a smoother brown sugar glaze. Just reduce the butter slightly if skipping nuts to keep the consistency right.
The riper, the better! Bananas with heavily freckled skins and a soft texture bring natural sweetness and moisture, which are key to that classic banana bread flavor and crumb.
It’s possible with a trusted gluten-free flour blend designed for baking, but the texture might be slightly different. Be sure to use a blend that includes xanthan gum or similar binder for best results.
Final Thoughts
I genuinely believe this Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe has something for everyone—from its cozy, moist crumb to that caramelized, nutty topping. It’s one of those recipes you return to again and again, whether feeding family or gifting friends. Give it a go, and I promise you’ll notice the little details—like the tang of yogurt and the crunch of pecans—make all the difference. Baking comfort food doesn’t get easier or more satisfying than this.
PrintFull Printable Recipe
Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe
This Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze is a moist, flavorful loaf perfect for breakfast or a snack. The use of Greek yogurt adds a delightful tang and extra moisture, while the sweet, buttery pecan glaze adds a rich, crunchy finishing touch.
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
Ingredients
Banana Bread:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon (optional, but lovely)
- ½ cup (100g) brown sugar (light or dark)
- ⅓ cup (75ml) neutral oil (or melted butter)
- 2 large eggs
- ½ cup (120g) Greek yogurt (plain, full-fat preferred)
- 1 teaspoon vanilla extract
- 3 medium ripe bananas, mashed (about 1 ¼ cups)
Brown Sugar Pecan Glaze:
- 2 tablespoon butter
- 2 tablespoon brown sugar
- 1 tablespoon milk or cream
- ½ teaspoon vanilla extract
- ½ cup chopped pecans
- Pinch of salt
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and optionally line it with parchment paper for easier removal.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly combined.
- Combine wet ingredients: In a large bowl, whisk together brown sugar, neutral oil, eggs, Greek yogurt, vanilla extract, and mashed bananas until the mixture is smooth and uniform.
- Combine wet and dry: Gently fold the dry ingredients into the wet ingredients just until combined, taking care not to overmix to keep the bread tender.
- Pour batter and bake: Pour the batter into the prepared loaf pan, smoothing the top evenly. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the bread: Remove the loaf from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool mostly before applying the glaze.
- Make the pecan glaze: In a small saucepan over medium heat, melt the butter and brown sugar together, stirring frequently. Add the milk, vanilla extract, and a pinch of salt. Let the mixture gently bubble for 2 minutes to combine and thicken slightly.
- Add pecans and glaze bread: Remove the glaze from heat and stir in the chopped pecans. Spoon the warm glaze over the mostly cooled banana bread, allowing it to drip over the edges and soak into the bread as it cools and sets.
Notes
- You can substitute the neutral oil with melted butter if preferred for a richer flavor.
- If you prefer a dairy-free version, use a plant-based yogurt and non-dairy milk or cream for the glaze.
- Allow the bread to cool mostly before glazing to prevent the glaze from melting into the bread too much.
- For extra moistness, use very ripe bananas, ideally with brown spots.
- The cinnamon is optional but adds a lovely warmth to the bread.
- Store leftover banana bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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