Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze

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Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Yield: 1 standard 9×5-inch loaf (8–10 slices)

Estimated Nutrition (per slice, based on 10 slices):

  • Calories: 270
  • Fat: 13g
  • Saturated Fat: 3g
  • Carbohydrates: 36g
  • Sugar: 17g
  • Fiber: 2g
  • Protein: 5g
Sliced loaf of banana bread topped with a chopped walnut glaze, displayed on a light surface.

How To Make Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze

Top-down view of ingredients for baking: bananas, flour, eggs, oil, yogurt, brown sugar, vanilla extract, baking powder, baking soda, cinnamon, and nutmeg on a marble surface.

Banana Bread Ingredients:

  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon (optional, but lovely)
  • ½ cup (100g) brown sugar (light or dark)
  • ⅓ cup (75ml) neutral oil (or melted butter)
  • 2 large eggs
  • ½ cup (120g) Greek yogurt (plain, full-fat preferred)
  • 1 tsp vanilla extract
  • 3 medium ripe bananas, mashed (about 1 ¼ cups)
Five small glass bowls containing butter, milk, chopped pecans, brown sugar, and vanilla extract arranged on a marble countertop.

Brown Sugar Pecan Glaze Ingredients:

  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1 tbsp milk or cream
  • ½ tsp vanilla extract
  • ½ cup chopped pecans
  • Pinch of salt
Sliced banana bread with pecan topping, a pat of butter on top, a whole banana, brown sugar, banana slices, and pecans on a light surface.

Step-by-Step Guide

1. Preheat the oven to 350°F (175°C).

Grease a standard 9×5-inch loaf pan and line with parchment paper if desired.

2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon.

  • A white bowl filled with flour sits on a marble countertop beside bananas and small bowls of spices.
  • A glass bowl with baking soda, salt, and cinnamon above a white bowl of flour on a marble countertop, with part of a banana and another bowl in the background.
  • A white bowl with flour, baking soda, salt, and cinnamon sits on a marble countertop next to bananas and a small bowl of brown sugar.
  • A bowl of flour, a bunch of ripe bananas, and a small bowl of brown sugar sit on a white marble surface.

3. In a large bowl, combine the wet ingredients: brown sugar, oil, eggs, Greek yogurt, vanilla, and mashed bananas. Whisk until smooth.

  • A bunch of bananas sits next to a white mixing bowl containing brown sugar on a marble countertop, with a wooden spoon nearby.
  • A bunch of bananas, a white mixing bowl with sugar, a glass of oil being poured in, and a wooden spoon on a marble surface.
  • A white mixing bowl with mashed brown sugar and butter sits on a marble surface next to ripe bananas and a wooden-handled whisk.
  • A mixing bowl with brown sugar and butter mixture, a glass bowl with two eggs above it, and two ripe bananas on a marble countertop.
  • A white mixing bowl with a yellow-brown liquid mixture inside is on a marble surface next to a bunch of ripe bananas.
  • A bowl with a brown mixture, a glass containing yogurt, bananas nearby, and a whisk on a marble surface.
  • A mixing bowl with a batter and a dollop of yogurt, next to a bunch of ripe bananas on a marble countertop.
  • A white mixing bowl with yellow batter inside sits on a marble surface next to a bunch of bananas and a wooden-handled whisk.
  • A glass bowl of vanilla extract is being held over a mixing bowl containing a yellow batter, with bananas and a wooden spoon nearby on a marble surface.
  • Mashed bananas are being poured from a gray bowl into a white bowl containing a yellow batter mixture on a marble surface.
  • A white mixing bowl containing a yellow batter sits on a marble countertop next to a whisk with some batter on it.
  • A bowl of flour is held over a mixing bowl containing a yellow liquid batter on a marble countertop.
  • A mixing bowl with flour and a yellow batter, a spatula, and a smaller bowl of flour on a marble countertop.
  • A white mixing bowl containing yellow batter with a spatula resting on the edge, set on a marble countertop.
  • A white mixing bowl with yellow batter and a spatula resting inside, placed on a white marble surface.

4. Gently fold the dry ingredients into the wet mixture just until combined — don’t overmix.

5. Pour the batter into the prepared loaf pan and smooth the top.

  • A bowl of banana bread batter is being poured into a parchment-lined loaf pan on a marble countertop.
  • A loaf pan lined with parchment paper is filled with uncooked banana bread batter, resting on a white marble surface.

6. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

A loaf of banana bread in a metal baking pan sits on a woven placemat atop a white marble surface.

7. Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool mostly before glazing.

A loaf of golden-brown banana bread sits on parchment paper atop a wire cooling rack.

To Make the Glaze:

1. In a small saucepan over medium heat, melt the butter and brown sugar together.

  • A saucepan with two cubes of butter inside, placed on a marble countertop next to a small bowl of brown sugar.
  • A saucepan with two pieces of butter inside, a small bowl of brown sugar held above it, and a separate bowl of chopped pecans on a marble countertop.
  • A saucepan containing brown sugar and butter sits on a white surface next to a small glass bowl of chopped pecans.
  • A saucepan with bubbling caramel mixture sits on a marble countertop, surrounded by small bowls containing cream, vanilla extract, and chopped pecans.

2. Stir in the milk, vanilla, and salt.

  • A saucepan with bubbling brown mixture sits on a marble surface, while a glass bowl of milk is held above it, ready to pour in. A small bowl of pecans is nearby.
  • A saucepan with bubbling melted butter and brown sugar sits on a marble surface. A hand holds a small bowl of dark liquid above the pan, about to pour it in.
  • A saucepan filled with bubbling caramel mixture sits on a marble surface, with a small bowl of chopped pecans nearby.

Let it gently bubble for 1–2 minutes.

3. Remove from heat and stir in the chopped pecans.

  • A glass bowl of chopped pecans is being poured into a saucepan of bubbling caramel mixture on a marble countertop.
  • A saucepan filled with bubbling caramel mixture topped with chopped pecans sits on a white marble surface.
  • A saucepan containing a bubbling caramel sauce sits on a white marble surface.

4. Spoon the warm glaze over the mostly cooled banana bread, letting it drip over the edges.

It will soak in and set slightly as it cools.

A stack of sliced banana bread with visible chunks of nuts, with the top slice slightly bitten, set on a light surface.

Tips:

  • If your bananas are slightly underripe, microwave them for 30–40 seconds to soften.
  • Add chopped pecans or mini chocolate chips to the batter for extra texture and flavor.
  • The glaze firms up as it cools, making it perfect for slicing!
A loaf of bread topped with caramelized nuts, partially sliced, sits on a light surface with scattered pecans and a bowl of brown sugar nearby.

FAQ:

Q: Can I use whole wheat flour instead of all-purpose?

A: Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly denser, heartier loaf.

Q: Can I skip the glaze?

A: Absolutely — the banana bread is still moist and flavorful on its own.

Q: Can I use sour cream instead of Greek yogurt?

A: Yes, full-fat sour cream is a great 1:1 substitute for Greek yogurt.

Q: Can I make this into muffins?

A: Yes! Pour the batter into a lined muffin tin and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean.

Q: How should I store the banana bread?

A: Store covered at room temperature for up to 3 days, or refrigerate for up to 1 week.

You can also freeze the loaf (without glaze) for up to 3 months.

Four slices of banana bread stacked on top of each other, with oats and glaze, and a glass of milk in the background. The top slice has a bite taken out of it.

Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze

Print Recipe
A stack of sliced banana bread with a nut topping, with one slice leaning on top, set against a plain white background.
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes

Ingredients

Banana Bread Ingredients:

  • 1 ½ cups 190g all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ tsp cinnamon optional, but lovely
  • ½ cup 100g brown sugar (light or dark)
  • ⅓ cup 75ml neutral oil (or melted butter)
  • 2 large eggs
  • ½ cup 120g Greek yogurt (plain, full-fat preferred)
  • 1 tsp vanilla extract
  • 3 medium ripe bananas mashed (about 1 ¼ cups)

Brown Sugar Pecan Glaze Ingredients:

  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1 tbsp milk or cream
  • ½ tsp vanilla extract
  • ½ cup chopped pecans
  • Pinch of salt

Instructions

  • Preheat the oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line with parchment paper if desired.
  • In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, and cinnamon.
  • In a large bowl, combine the wet ingredients: brown sugar, oil, eggs, Greek yogurt, vanilla, and mashed bananas. Whisk until smooth.
  • Gently fold the dry ingredients into the wet mixture just until combined — don’t overmix.
  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool mostly before glazing.

To Make the Glaze:

  • In a small saucepan over medium heat, melt the butter and brown sugar together.
  • Stir in the milk, vanilla, and salt. Let it gently bubble for 1–2 minutes.
  • Remove from heat and stir in the chopped pecans.
  • Spoon the warm glaze over the mostly cooled banana bread, letting it drip over the edges. It will soak in and set slightly as it cools.

Notes

  • If your bananas are slightly underripe, microwave them for 30–40 seconds to soften.
  • Add chopped pecans or mini chocolate chips to the batter for extra texture and flavor.
  • The glaze firms up as it cools, making it perfect for slicing!
Calories: 270kcal
A hand holds a slice of banana bread with a bite taken out, with more slices stacked in the background.

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