Banana Walnut Bread
User Reviews
5.0
27 reviews
Excellent
Banana Walnut Bread
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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.
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Ingredients
- 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
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Instructions
- Get ready. Preheat the oven to 325°F. Lightly oil a non-stick 9 x 5-inch loaf pan.
- 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.
- Season. Now add the bananas, yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg. Whisk again.
- 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.
- 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.
- 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!
Notes
- you can or you may risk a rancid or bitter-tasting loaf. I used our
- Private Reserve Greek
- extra virgin olive oil here; it adds great depth and keeps the loaf tasty and moist.
- Properly-stored, fresh banana bread will keep for 1 to 2 days at room temperature or up to 1 week in the fridge. Allow to cool completely, then wrap the banana bread in plastic wrap, then store it in an air-tight container to keep it moist. And because I use olive oil in this banana bread recipe, it is even more rich and moist the next day! I often make an extra loaf or two to freeze for later use.
- : Let your freshly-baked banana bread cool completely, then wrap it with freezer plastic wrap or heavy-duty freezer bags. Properly stored, it will keep well in the freezer for 2 to 3 months.
- Visit
- our shop
- to browse quality Mediterranean ingredients including
- olive oils
- ,
- honey
- ,
- jams
- , and
- spices
- .
- Use the best extra virgin olive oil you can or you may risk a rancid or bitter-tasting loaf. I used our Private Reserve Greek extra virgin olive oil here; it adds great depth and keeps the loaf tasty and moist.
- To store: Properly-stored, fresh banana bread will keep for 1 to 2 days at room temperature or up to 1 week in the fridge. Allow to cool completely, then wrap the banana bread in plastic wrap, then store it in an air-tight container to keep it moist. And because I use olive oil in this banana bread recipe, it is even more rich and moist the next day! I often make an extra loaf or two to freeze for later use.
- To freeze: Let your freshly-baked banana bread cool completely, then wrap it with freezer plastic wrap or heavy-duty freezer bags. Properly stored, it will keep well in the freezer for 2 to 3 months.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
Show Details
Calories
290.1kcal
(15%)
Carbohydrates
43.2g
(14%)
Protein
4.6g
(9%)
Fat
12.1g
(19%)
Saturated Fat
1.8g
(9%)
Polyunsaturated Fat
3.2g
Monounsaturated Fat
6.6g
Trans Fat
0.003g
Cholesterol
37mg
(12%)
Sodium
142.8mg
(6%)
Potassium
197.2mg
(6%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
93.1IU
(2%)
Vitamin C
0.2mg
(0%)
Calcium
42.1mg
(4%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 9Slices
Amount Per Serving
Calories 2901 kcal
% Daily Value*
| Calories | 290.1kcal | 15% |
| Carbohydrates | 43.2g | 14% |
| Protein | 4.6g | 9% |
| Fat | 12.1g | 19% |
| Saturated Fat | 1.8g | 9% |
| Polyunsaturated Fat | 3.2g | 19% |
| Monounsaturated Fat | 6.6g | 33% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 37mg | 12% |
| Sodium | 142.8mg | 6% |
| Potassium | 197.2mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 93.1IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 42.1mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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