Description
Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze is a moist, flavorful twist on traditional banana bread, with a tangy Greek yogurt base and topped with a rich, nutty brown sugar pecan glaze.
Ingredients
- For the Banana Bread:
- 3 ripe bananas, mashed
- 1/2 cup Greek yogurt (plain, unsweetened)
- 1/4 cup melted butter
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
- For the Brown Sugar Pecan Glaze:
- 1/4 cup butter
- 1/4 cup brown sugar, packed
- 2 tablespoons heavy cream
- 1/4 cup chopped pecans
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, mix mashed bananas, Greek yogurt, melted butter, brown sugar, eggs, and vanilla until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add dry ingredients to the wet mixture and stir until combined.
- Fold in chopped nuts, if using.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before transferring to a wire rack to cool completely.
- While the bread is baking, make the brown sugar pecan glaze. Melt butter in a small saucepan over medium heat. Stir in brown sugar, heavy cream, and salt. Bring to a gentle boil, simmer for 3-4 minutes, and then remove from heat. Stir in chopped pecans and set aside to cool slightly.
- Once the bread has cooled, drizzle the brown sugar pecan glaze over the top.
- Serve and enjoy this delicious, moist banana bread with a sweet and nutty glaze!
Notes
- For a richer flavor, add chocolate chips to the batter.
- Maple syrup can replace brown sugar in the glaze for a different flavor.
- To make this recipe dairy-free, use plant-based yogurt and dairy-free butter.
- For extra warmth, try adding a pinch of nutmeg or ground ginger to the bread batter.
- Store leftovers at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
