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5.0 from 3 votes

Banana Pecan Bread with Caramel Drizzle

This Banana Pecan Bread with Caramel Drizzle is so versatile. For breakfast, brunch, afternoon tea, dessert or late-night-sweet-attack-snack. Delicious!

Prep Time
1 hr 30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs 45 mins
Servings: 12
Course: Breakfast

Ingredients

For the banana bread:
  • 3¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 4 large eggs
  • 2⅓ cups sugar
  • 1 cup vegetable oil
  • 3 cups coarsely mashed very ripe bananas 6 large
  • ¼ cup Greek yogurt
  • 2 teaspoons vanilla
  • 1⅓ cups pecans chopped and toasted
For the drizzle:
  • 2 tablespoons butter
  • ¼ cup brown sugar
  • 2-3 tablespoons milk start with 2
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

For the prep:
    Cup of Yum
  1. Preheat oven to 350°F. Spray two (9 by 5 by 3-inch) loafpans with baking spray, (not cooking spray) or butter the pans, then dust with flour, knocking out excess.
For the batter:
  1. Sift together 3¼ cups flour, baking soda, cinnamon, and salt into a bowl.
  2. Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing well, then mix in bananas, Greek yogurt, and vanilla. Remove bowl from mixer and fold in flour mixture and toasted pecans gently, but thoroughly.
  3. Divide batter between loaf pans, spreading evenly, and bake in center of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1¼ hours. Be careful not to under bake or loaves will be doughy in the center.
  4. Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and allow to cool for another 10 minutes then drizzle in a back and forth motion with caramel icing. allow to cool completely before slicing.
For the drizzle:
  1. Combine butter, brown sugar and milk in a medium-size microwave safe bowl. Cook on high for one minute, stirring after 30 seconds. Remove from microwave, add powdered sugar and stir until smooth.
  2. Add vanilla and stir until combined. If icing is too thick to drizzle add a bit of milk. If too thin add a little more powdered sugar.

Notes

  • ~ If drizzle is omitted, banana bread keeps, wrapped well in plastic wrap, at room temperature 2 days or frozen for, 1 month. If you've added frosting, cover loosely when storing.~ This recipe makes 2 large loaves. Cut recipe in half if you want just one loaf or several smaller loaves.