Creating Greek Yogurt Banana Bread with Brown Sugar Pecan Glaze is simple if you follow these steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, Greek yogurt, eggs, melted coconut oil, and vanilla extract. Mix until smooth.
3. Add Sugars: Stir in the brown sugar until well incorporated.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
6. Add Pecans: Gently fold in the chopped pecans.
7. Bake: Pour the batter into the prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Cool: Remove from the oven and allow the bread to cool in the pan for 10-15 minutes. Then, transfer it to a wire rack to cool completely.
9. Prepare the Glaze: In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream. Bring to a boil, stirring constantly. Allow it to simmer for 2-3 minutes until thickened. Remove from heat and stir in vanilla extract and toasted pecans.
10. Glaze the Bread: Once the banana bread is cooled, drizzle the brown sugar pecan glaze over the top. Garnish with additional chopped pecans if desired.