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Greek Yogurt Banana Bread With Brown Sugar Pecan Glaze Recipe

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4 from 10 reviews

This Greek Yogurt Banana Bread combines the moist richness of ripe bananas with the tangy creaminess of Greek yogurt for a tender, flavorful loaf. Finished with a decadent brown sugar pecan glaze, it transforms a simple banana bread into an indulgent treat perfect for breakfast or dessert.

  • Author: Lilya
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

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 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 9x5-inch loaf pan and optionally line it with parchment paper for easier cleanup.
  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, oil, eggs, Greek yogurt, vanilla extract, and mashed bananas until the mixture is smooth and thoroughly combined.
  4. Incorporate Dry Ingredients: Gently fold the dry ingredients into the wet ingredients just until no streaks of flour remain. Some lumps are acceptable; avoid overmixing to keep the bread light and tender.
  5. Bake the 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: Allow the banana bread to 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. Prepare 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. Finish the Glaze: Remove the saucepan from heat and stir in the chopped pecans.
  9. Apply the Glaze: Spoon the warm glaze evenly 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 sweet, nutty finish.

Notes

  • For a dairy-free version, substitute the Greek yogurt with a plant-based yogurt and use a dairy-free butter alternative for the glaze.
  • Make sure bananas are very ripe to enhance sweetness and flavor.
  • Do not overmix the batter to avoid dense banana bread.
  • The glaze is best applied once the bread is cooled but still slightly warm, ensuring it sets nicely.
  • You can toast the pecans beforehand for added flavor if desired.

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