Banana Walnut Bread
User Reviews
5
Banana Walnut Bread
Description
Banana Walnut Bread is a moist loaf combining mashed ripe bananas with olive oil, honey, eggs, plain yogurt, milk, and a blend of warming spices including cardamom, cinnamon, and nutmeg. The recipe includes chopped Medjool dates and walnuts folded into a flour-based batter to add sweetness and texture. Using olive oil instead of butter contributes a rich mouthfeel and moisture.
The batter is mixed gently to avoid overworking the gluten, then poured into a lightly oiled loaf pan. Baking at 325°F on the center rack for about 50 minutes allows the bread to cook through without drying out. A toothpick test confirms doneness. Cooling the loaf on a wire rack prevents sogginess and helps it set.
This banana bread delivers a flavourful combination of spices and fruit with a pleasant chew from dates and crunch from walnuts. It can be served as a snack or for breakfast.
Notes specify selecting a good quality extra virgin olive oil to avoid bitterness and maintain moistness. Proper storage involves wrapping the cool loaf in plastic and keeping it airtight in the fridge for up to a week or freezing for 2-3 months. Thaw fully before reheating or slicing.
Ingredients
- 1/3 cup extra virgin olive oil plus more for greasing the pan
- 1/2 cup honey
- 2 egg
- 3 bananas mashed, extra ripe
- 2 tablespoons PLAIN yogurt low fat
- 1/4 cup milk low fat
- 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 walnuts chopped
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
- Use a high-quality extra virgin olive oil to avoid bitterness and enhance moisture in the loaf.
- Properly stored, fresh banana bread keeps 1 to 2 days at room temperature or up to one week refrigerated. Wrap cooled bread tightly in plastic then place in an airtight container.
- Banana bread often tastes richer and moister the next day due to olive oil in the recipe.
- For long-term storage, cool the bread completely, wrap with freezer-safe plastic or bags, and freeze for 2 to 3 months. Thaw overnight in the refrigerator prior to serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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