Easy Moist Banana Bread Recipe with Addictive Crumble

This easy moist banana bread is made with Greek yogurt and the most addictive pecan crumble and can be baked in an oven or on the grill.

Why this banana bread is worth making

Banana bread is such a nostalgic treat for me. There’s just something warm and cozy about it, but only if it’s made right.

To me, the perfect banana bread has to be super moist. And I don’t like nuts in the banana bread. Instead, I like them on top. So I add chopped pecans to this insanely addictive crumble.

It’s really the perfect combination. The topping is sweet and crumbly and the bread is tender and not overly sweet.

Get Recipe Ingredients

• PREHEAT: Heat oven to 350F degrees. If using a grill, set up an indirect heat zone and adjust the temperature to 350F degrees. If using the Ninja FlexFlame, set the function to Roast/Bake.

• CREAM: In a large bowl or the bowl of a stand mixer, cream together the bananas, greek yogurt and sugar. Add in the butter and vanilla. Mix in the eggs, one at a time.

• COMBINE: In another bowl, mix together the flour, baking powder, salt and cinnamon.

• STIR: Stir together the wet and dry ingredients. Don’t over mix. You just want it to be fully smooth and incorporated.

• POUR: Grease a loaf pan or line it with parchment paper. Spoon in the batter.

• MIX: Using a pastry cutter, large fork or your hands, mix together the brown sugar, flour, pecans and butter in another bowl. Sprinkle the crumble on top of the unbaked bread.

• BAKE: Place the pan in the preheated oven or the center of the preheated grill. Close the lid and bake for 55-60 minutes, rotating halfway through. It’s done when a toothpick inserted into the center comes out clean.

• COOL: Let cool for 15-30 minutes before slicing.

Nutrition information is automatically calculated, so should only be used as an approximation.

Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

What you’ll need

Equipment

Ingredients

• Ripe Bananas: You want bananas that have peels that are just starting to turn from yellow to brown. If they’re too yellow, they don’t mash as well. And if they’re too brown, they become a little too acidic.
• Greek Yogurt: This is the secret to moist banana bread. Use plain, full-fat Greek yogurt for the best results.
• Granulated Sugar
• Butter: I add melted butter, because I don’t have the patience to wait for it to soften.
• Vanilla Extract
• Large Eggs
• All-Purpose Flour
• Baking Powder
• Kosher Salt
• Cinnamon

Pecan Crumble Topping

• Brown Sugar: I prefer dark brown sugar because it’s richer, but you can also use light brown sugar.
• All-Purpose Flour
• Pecans: I like buying halved pecans and chopping them by hand. That way I can create a varied texture.
• Butter: I use salted butter. If you use unsalted butter, add a pinch of salt.

Substitutions: You can sub out the Greek yogurt with sour cream or cream cheese, as well. Instead of pecans, you can use walnuts.

See the full recipe card above for servings and a full list of ingredients.

How to bake banana bread

Preheat your oven to 350F degrees. If you want to bake this on the grill, set up an indirect heat zone and adjust your temperature to 350F degrees. If you’re using the Ninja FlexFlame, use the Roast/Bake function.

Step 1: Cream together wet ingredients

Place the bananas, greek yogurt and sugar in a large bowl or the bowl of a stand mixer. Using the stand mixer with a paddle attachment or an electric hand mixer with beaters, cream until smooth. Mix in the butter and vanilla. Then, add in the eggs, one at a time. 

Step 2: Blend dry ingredients

In a medium bowl, mix together the flour, baking powder, salt and cinnamon.

Step 3: Combine wet and dry ingredients

Add the dry ingredients to the wet ingredients and gently combine. Don’t over mix. You just want it to be smooth and incorporated. The batter will be a little thick.

Step 4: Add batter to loaf pan

Grease a loaf pan or line it with parchment paper. Spoon in the batter.

Step 5: Make the crumble

Using a pastry cutter, large fork or your hands, mix together the brown sugar, flour, pecans and butter in another bowl. Sprinkle the crumble on top of the unbaked bread. 

Step 6: Bake the banana bread

Place the loaf in the center of the preheated oven or grill. Close the lid and bake for 55-60 minutes, rotating halfway through.

It’s done when the toothpick comes out clean. 

How to serve banana bread

Remove the banana bread from the oven or grill. Let it cool for 15 to 30 minutes. Gently remove it from the pan. Then, use a serrated knife to cut it into slices.

You can slice it thick or thin. If you go with thick slices, you should get 8 large servings.

Once the bread is sliced, it’s great on it’s own, but it’s even better when you spread it with butter or cream cheese.

It’s also super tasty toasted, because then it gets a little crunchy.

Storage

Once the banana bread fully cools, store the slices in an airtight container (like a large zip top bag) on the counter for 2-3 days. If you need to store it longer, place it in the fridge. You can also freeze banana bread, either sliced or unsliced.