Description
This ultra-moist Greek Yogurt Banana Bread features ripe bananas and a tender crumb, enhanced with the tang of Greek yogurt. Finished with a rich brown sugar pecan glaze, it offers a perfect balance of sweetness and nutty crunch, making it an irresistible treat for breakfast or dessert.
Ingredients
Scale
For the Banana Bread
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 3 medium ripe bananas
- 1/2 cup Greek yogurt
- 2 large eggs
- 1/3 cup neutral oil
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
For the Brown Sugar Pecan Glaze
- 1/4 cup butter
- 1/2 cup brown sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the bread.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, blend the brown sugar, neutral oil, eggs, Greek yogurt, vanilla extract, and mashed ripe bananas until the mixture is smooth and uniform.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overmixing which can make the bread dense.
- Bake the Bread: Pour the batter into a greased loaf pan and bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Glaze: While the bread bakes, melt butter in a saucepan over medium heat. Add brown sugar and milk, stirring continuously until smooth. Remove from heat and stir in vanilla extract and chopped pecans.
- Apply Glaze: Once the banana bread has cooled, drizzle the brown sugar pecan glaze generously over the top before slicing and serving.
Notes
- Use ripe bananas with brown spots for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread light and tender.
- The glaze can be stored separately and added just before serving to maintain its texture.
- For a nut-free version, omit pecans in the glaze or replace with seeds.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
