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Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 84 reviews
  • Author: Bara
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze is a moist and flavorful twist on classic banana bread. The addition of creamy Greek yogurt adds tenderness and a subtle tang, while the brown sugar pecan glaze provides a rich, sweet, and nutty finish that enhances each slice. Perfect for breakfast, snacks, or dessert, this banana bread combines wholesome ingredients with a decadent topping for an irresistible treat.

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 well combined.
  3. Mix Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, neutral oil, eggs, Greek yogurt, vanilla extract, and mashed ripe bananas until the mixture is smooth and well combined.
  4. Combine Dry and Wet Mixtures: Gently fold the dry ingredients into the wet ingredients just until no visible streaks of flour remain. Some lumps are acceptable to avoid overmixing, which can make the bread dense.
  5. Bake the Banana Bread: Pour the batter into the prepared loaf pan and smooth the top with a spatula. 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.
  6. Cool the Bread: Let the banana bread cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool mostly. This prevents the glaze from sliding off if applied on hot bread.
  7. Prepare the Brown Sugar Pecan Glaze: In a small saucepan over medium heat, melt the butter and brown sugar together, stirring until smooth. Stir in the milk, vanilla extract, and pinch of salt, allowing the mixture to gently bubble for 1–2 minutes to thicken slightly.
  8. Add Pecans to Glaze: Remove the saucepan from the heat and stir in the chopped pecans evenly.
  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 slightly as it cools, enhancing both flavor and aroma.

Notes

  • Use ripe bananas with brown spots for the best sweetness and flavor.
  • Do not overmix the batter to keep the bread light and tender.
  • If desired, substitute oil with melted butter for a richer taste.
  • The cinnamon is optional but adds a lovely warm note to the bread.
  • The glaze can be refrigerated and gently reheated for reuse if needed.
  • Store banana bread tightly covered at room temperature for up to 3 days or refrigerate for longer freshness.

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