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Greek Yogurt Banana Bread With Brown Sugar Pecan Glaze Recipe

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4.3 from 6 reviews

This Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze is a moist and flavorful twist on classic banana bread. Made with ripe bananas, creamy Greek yogurt, and a touch of cinnamon, it’s topped with a rich brown sugar pecan glaze that adds a delightful crunch and sweetness. Perfect for breakfast, snack, or dessert, this recipe bakes up tender and delicious every time.

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 9×5-inch loaf pan and for easier cleanup, line it with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon to ensure they are evenly combined.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the brown sugar, neutral oil (or melted butter), eggs, Greek yogurt, vanilla extract, and mashed ripe bananas until smooth and well incorporated.
  4. Fold Dry into Wet: Gently fold the dry flour mixture into the wet ingredients until no visible streaks of flour remain. It’s important not to overmix to keep the bread tender and avoid density; a few lumps are acceptable.
  5. Bake the Bread: Pour the batter into the prepared loaf pan, smoothing 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: Allow the bread to cool in the pan for approximately 10 minutes before transferring it to a wire rack to cool completely. Wait until the bread is mostly cooled before adding the glaze to prevent it from running off.
  7. Prepare the Brown Sugar Pecan Glaze: In a small saucepan over low heat, melt the butter. Stir in the brown sugar and a pinch of salt until the sugar dissolves. Remove from heat and mix in the milk or cream and vanilla extract until smooth.
  8. Add Chopped Pecans to Glaze: Stir the chopped pecans into the glaze mixture.
  9. Apply Glaze: Drizzle or spread the warm, thickened glaze over the cooled banana bread to finish.

Notes

  • For best results, use very ripe bananas with lots of brown spots for maximum sweetness and moisture.
  • Do not overmix the batter when combining wet and dry ingredients to keep the bread light and tender.
  • You can substitute the neutral oil with melted butter for a richer flavor.
  • If avoiding dairy, use a plant-based yogurt and dairy-free milk in the glaze.
  • Store banana bread covered at room temperature for up to 3 days or refrigerate for up to a week.
  • Glaze can be warmed gently before applying if it thickens too much.

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