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–+ servings

Greek Yogurt Banana Bread With Brown Sugar Pecan Glaze

Ultra-moist banana bread made with Greek yogurt for extra tenderness, topped with a rich, caramel-like pecan glaze! Perfect for cozy fall mornings, brunch tables, or as a sweet afternoon pick-me-up.
Prep : 10 Total : 25 minutes
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Ingredients
  

For the Banana Bread

  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.5 tsp cinnamon optional, but lovely
  • 0.5 cup brown sugar light or dark
  • 0.33 cup neutral oil or melted butter
  • 2 large eggs
  • 0.5 cup Greek yogurt plain, full-fat preferred
  • 1 tsp vanilla extract
  • 3 medium ripe bananas mashed (about 1.25 cups)

For the Brown Sugar Pecan Glaze

  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1 tbsp milk or cream
  • 0.5 tsp vanilla extract
  • 0.5 cup chopped pecans
  • Pinch salt

Instructions
 

For the Banana Bread

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and, if you want an easier cleanup, line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  • In a large mixing bowl, whisk the brown sugar, oil, eggs, Greek yogurt, vanilla, and mashed bananas until everything is smooth and well combined.
  • Gently fold the dry ingredients into the wet mixture just until you don’t see any more streaks of flour. A few lumps are totally fine — overmixing will make your bread dense.
  • Pour the batter into your prepared loaf pan, smooth the top, and pop it into the oven. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Let it cool mostly before adding the glaze — warm glaze on hot bread will just run right off.

For 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, vanilla, and salt, and let it gently bubble for 1–2 minutes to thicken slightly.
  • Remove from the heat and stir in the chopped pecans.
  • Spoon the warm glaze over the mostly cooled banana bread, letting it drip down the sides. It’ll soak in and set just a bit as it cools — and make your kitchen smell heavenly.

Notes

Store any leftover banana bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.