Description
A moist and tender banana bread made with creamy Greek yogurt, enriched with warm cinnamon and topped with a rich brown sugar pecan glaze. This delightful treat is perfect for breakfast, brunch, or a comforting afternoon snack.
Ingredients
Banana Bread
- 3 ripe bananas, mashed
- ½ cup plain Greek yogurt
- ⅓ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup brown sugar
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Brown Sugar Pecan Glaze
- ¼ cup butter
- ½ cup brown sugar
- 2 tablespoons milk
- ½ cup chopped pecans
- 1 cup powdered sugar
Instructions
- Preheat the oven and prepare the pan: Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix wet ingredients: In a large bowl, whisk together the mashed bananas, Greek yogurt, melted butter, eggs, vanilla extract, and brown sugar until the mixture is smooth and incorporated.
- Combine dry ingredients: In a separate bowl, mix the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Combine wet and dry: Add the dry ingredients to the wet banana mixture and stir gently just until combined, being careful not to overmix to keep the bread tender.
- Bake the banana bread: Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the bread: Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before glazing.
- Prepare the glaze: In a small saucepan over medium heat, melt the butter. Add the brown sugar and milk and cook for 2–3 minutes, stirring constantly until smooth and slightly thickened.
- Finish the glaze: Remove the pan from heat and whisk in the powdered sugar until the glaze is smooth. Fold in the chopped pecans to add crunch and flavor.
- Glaze the bread: Drizzle the brown sugar pecan glaze evenly over the cooled banana bread. Allow the glaze to set slightly before serving.
Notes
- Use very ripe bananas with dark spots for the sweetest and most flavorful bread.
- For extra crunch and enhanced flavor, toast the pecans lightly before adding them to the glaze.
- Store the banana bread covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
