Banana Walnut Bread
This healthy banana bread swaps refined sugar and butter for flavorful honey and extra virgin olive oil. Plus, it’s even better the next day. Make this easy banana bread for a nutritious breakfast or afternoon pick-me-up.
- Prep time
- 15 min
- Cook time
- 55 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/3 cup extra virgin olive oil, (plus more for greasing the pan)
- 1/2 cup honey
- 2 eggs
- 3 extra ripe bananas, (mashed)
- 2 tablespoons low fat plain yogurt
- 1/4 cup low fat milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 to 3/4 teaspoon ground cardamom ((if you're not sure you'll like it, start with the smaller amount))
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/3 cup all-purpose flour (or gluten free flour )
- 6 Medjool dates, (pitted and chopped (about 1/2 cup chopped dates))
- 1/3 cup chopped walnuts
Instructions
- 1
Get ready. Preheat the oven to 325°F. Lightly oil a non-stick 9 x 5-inch loaf pan.
- 2
Begin combining the wet ingredients. In a large mixing bowl, whisk together the olive oil and honey. Add the eggs and whisk again to combine.
- 3
Season. Now add the bananas, yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg. Whisk again.
- 4
Add the flour, dates, and walnuts. Using a spatula, fold in the flour until just combined; then add the dates and walnuts and gently stir the batter once more.
- 5
Bake. Pour the batter into the loaf pan and shake very gently so it evens out. Bake on the center rack until a toothpick inserted into the center comes out clean, about 50 minutes.
- 6
Cool. Remove from the oven and let the bread cool for 10 minutes, then turn the loaf out onto a wire rack to cool for another 20 minutes or so. Slice and enjoy!