Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe

Introduction

This Greek Yogurt Banana Bread is a moist and flavorful twist on a classic favorite. With the addition of creamy Greek yogurt and a rich brown sugar pecan glaze, it’s perfect for breakfast, snacks, or dessert. Easy to make and utterly delicious, it’s sure to become a new household staple.

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, for easier cleanup, line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. Step 3: In a large mixing 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. Some lumps are fine—avoid overmixing to keep the bread tender.
5. Step 5: Pour the batter into the prepared loaf pan, smooth the top, and bake for 50–60 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
6. Step 6: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool mostly before adding the glaze.
7. Step 7: For the brown sugar pecan glaze, melt butter and brown sugar in a small saucepan over medium heat until smooth. Stir in milk or cream, vanilla extract, and a pinch of 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 mostly cooled banana bread. Allow it to soak in and set as it cools, enhancing the flavor and aroma.

Tips & Variations

• For extra moisture, substitute half the oil with melted butter for a richer flavor.
• If you prefer a nut-free version, simply omit the pecans from the glaze.
• Add a handful of chocolate chips or dried fruit to the batter for extra texture and sweetness.
• Use overripe bananas for the best natural sweetness and flavor.

Storage

Store the banana bread tightly wrapped 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 wrapped in foil and plastic for up to 3 months. Reheat slices gently in a microwave or oven to restore softness, adding extra glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular yogurt, but the texture may be slightly less thick. Greek yogurt adds extra moisture and richness, making the bread especially tender.

How ripe should the bananas be?

For the best flavor and sweetness, use bananas that are very ripe with plenty of brown spots. Overripe bananas are easier to mash and add natural moisture to the bread.

Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe

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★★★★★

4.8 from 80 reviews

This Greek Yogurt Banana Bread is a moist, flavorful twist on the classic recipe, incorporating creamy Greek yogurt for extra tenderness and protein. It features ripe bananas, a touch of cinnamon, and a decadent brown sugar pecan glaze that adds a rich, nutty sweetness, perfect for breakfast or an afternoon treat.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (approximately 10-12 slices) 1x
• Category: Bakery/Dessert
• Method: Baking
• Cuisine: American

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)
• 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper if desired for easier cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, and cinnamon until well combined.
3. Combine Wet Ingredients: In a large mixing bowl, whisk brown sugar, neutral oil, eggs, Greek yogurt, vanilla extract, and mashed bananas until smooth and thoroughly blended.
4. Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture just until no more flour streaks remain. A few lumps are okay to avoid developing a dense bread from overmixing.
5. Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
6. Cool the Bread: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool mostly before applying the glaze.
7. Prepare the Brown Sugar Pecan Glaze: In a small saucepan over medium heat, melt butter and brown sugar together until smooth. Stir in milk, vanilla extract, and a pinch of salt, letting the mixture gently bubble for 1–2 minutes to thicken slightly.
8. Add Pecans to Glaze: Remove the saucepan from heat and stir in the chopped pecans evenly.
9. Glaze the Banana Bread: Spoon the warm glaze over the mostly cooled banana bread, allowing it to drip down the sides. The glaze will soak in and set as it cools, adding a luscious finishing touch.

Notes

• Using ripe bananas ensures maximum sweetness and moisture in the bread.
• Do not overmix the batter; this keeps the bread tender and light.
• The glaze is best added when the bread is mostly cooled to prevent it from running off.
• You can substitute pecans with walnuts or skip nuts entirely for a nut-free version.
• Extra cinnamon can be added to enhance the warm spice flavor if desired.
• For a dairy-free alternative, substitute the Greek yogurt and butter with plant-based options.

Keywords: banana bread, Greek yogurt banana bread, banana bread with glaze, pecan glaze, moist banana bread, easy banana bread recipe, homemade banana bread