Description

This Greek Yogurt Banana Bread is moist, tender, and packed with rich banana flavor complemented by the tangy addition of Greek yogurt. Finished with a warm, buttery brown sugar pecan glaze that adds a delightful sweetness and crunch, this banana bread is perfect for breakfast, a snack, or a light dessert. Easy to make with simple ingredients, it offers a delicious twist on a classic comfort food that your family and friends will love.

Ingredients

Banana Bread:

1 ½ cups (190g) all-purpose flour
1 tsp baking soda
¼ tsp salt
½ tsp cinnamon (optional)
½ cup (100g) brown sugar (light or dark)
⅓ cup (75ml) neutral oil or melted butter
2 large eggs
½ cup (120g) plain full-fat Greek yogurt
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

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Instructions

Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper if desired to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon until evenly combined.
Combine wet ingredients: In a large bowl, whisk together the brown sugar, neutral oil or melted butter, eggs, Greek yogurt, vanilla extract, and mashed bananas until the mixture is smooth and homogenous.
Fold dry into wet: Gently fold the dry ingredients into the wet mixture using a spatula just until combined. Avoid overmixing to keep the bread light and fluffy.
Pour and smooth batter: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
Bake: 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.
Cool the bread: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack and allow it to cool mostly before applying the glaze.
Make the glaze: In a small saucepan over medium heat, melt the butter and brown sugar together until smooth and bubbling gently.
Add remaining glaze ingredients: Stir in the milk or cream, vanilla extract, and a pinch of salt. Let the mixture gently bubble for 1–2 minutes to create a silky glaze.
Incorporate pecans: Remove the saucepan from heat and stir in the chopped pecans to distribute evenly.
Glaze the bread: Spoon the warm brown sugar pecan glaze over the mostly cooled banana bread, allowing it to drip over the edges. The glaze will soak in and set slightly as it cools, adding a sweet, crunchy finish.

Notes

Use ripe or even overripe bananas for maximum sweetness and flavor.
Do not overmix the batter to prevent a dense loaf.
You can swap neutral oil for melted butter for a richer flavor, but it may affect the texture slightly.
Cinnamon is optional but adds a nice warmth to the bread.
Ensure the bread is fully baked by testing with a toothpick before removing from the oven.
Apply the glaze while the bread is still warm but mostly cooled to allow it to soak in properly.
Store banana bread in an airtight container at room temperature for up to 4 days or refrigerate for up to one week.
Freeze leftover bread or glaze separately wrapped tightly to maintain freshness.
If you prefer nuts other than pecans, walnuts or hazelnuts are great alternatives for the glaze.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Desserts & Sweet Treats
Method: Baking
Cuisine: American