Banana Bread with Honey Vanilla Glaze – The Greek Gods Yogurt

Ingredients

• 1 ¼ cups, (280 mL) all-purpose unbleached flour
• 1 teaspoon, (5 mL) baking powder
• ½ teaspoon, (3 mL) baking soda
• ¾ cups, (185 mL) sugar
• 1 teaspoon, (5 mL) salt
• 1 cup, (250 mL) pecans, chopped and toasted, divided
• 1 cup, (250 mL) unsweetened shredded coconut
• ½ teaspoon, (3 mL) nutmeg
• ½ teaspoon, (3 mL) cinnamon
• 3 bananas, (about 1 cup // 250 mL), mashed
• 2 eggs
• 1 cup, (250 mL) Greek Gods Honey Vanilla Yogurt
• 2 tablespoons, (30 mL) unsalted butter, melted
• 1 teaspoon, (5 mL) vanilla extract
• ½ cup, (125 mL) confectioner’s 10X sugar
• 1 tablespoon, (15 mL) Greek Gods Honey Vanilla Yogurt
• ¼ cup, (60 mL) reserved pecans, chopped and toasted
• Pre-heat the oven to 350 F. Grease a 9x5-inch loaf pan with vegetable oil spray. Reserve.
• In a large sized bowl combine the flour, baking powder & soda, sugar, salt, ¾ cup toasted pecans and coconut, nutmeg & cinnamon. Reserve.
• In a medium sized bowl mash the bananas with a fork, until smooth. Whisk in the eggs, Greek Gods Honey Vanilla Yogurt, melted butter and vanilla extract.
• Allow to cool on a rack at least 15 minutes before unmolding. Prepare the Honey Vanilla Glaze.
• Notes: Breakfast // Snack // Dessert
• Recipe by Jeff Nathan.
• Tips: This is a great dish to make ahead of time and freeze. Add the glaze & extra pecans after it’s been defrosted. We suggest our family line of products: Spectrum Canola Oil Spray.