Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe
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5 from 7 reviews
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 tsp baking soda
¼ tsp salt
½ tsp 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 tsp vanilla extract
3 medium ripe bananas, mashed (about 1 ¼ cups)
Brown Sugar Pecan Glaze:
2 tbsp butter
2 tbsp brown sugar
1 tbsp milk or cream
½ tsp 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.
