A healthy banana bread recipe with a little Mediterranean twist! My easy banana walnut bread is made with honey and olive oil…and Medjool dates! See the step-by-step tutorial.
Two super ripe, brown-skinned bananas are not much to celebrate. But put them in a banana walnut bread, and the story completely changes. Now we’re talking breakfast!
There is nothing wrong with the classic, buttery banana bread; my family adores it! But this time, I took a few minor liberties turning the usual into a healthy banana bread. My thoughts went to something like a Mediterranean olive oil cake, and I decided to make two key recipe changes: Olive oil instead of butter, and honey in place of sugar. Then, I added in some walnuts, Medjool dates –which my kids mistook for chocolate– and a few fragrant spices.
In my sweet-toothed family, honey alone would not have done the trick to properly sweeten the banana walnut bread. That is part of the reason I chose to add Mejdool dates, also known as nature’s candy. Plus, dates are a great energy-booster and pack lots of nutrition.
Here is the step-by-step tutorial for this easy banana walnut bread
(scroll down for the print-friendly recipe)
Preheat the oven to 325 degrees F.
In a large mixing bowl, whisk the olive oil and honey. Now add the eggs and whisk again to combine.
Now add the bananas, yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg. Whisk again.
Using a spatula, stir in the flour; then add the dates and walnuts and stir the batter again until everything is well combined.
Lightly oil a non-stick a 5 3/4 X 3 loaf pan like this one. Pour the batter into the loaf pan and shake very gently so it evens out.
Bake in the 325 degrees F heated-oven for 55 minutes. Test by inserting a tooth pick into the middle of the banana walnut bread, it should come out clean.
Remove from the oven and let the bread cool for 10 minutes, then transfer to cool on a wire rack for another 20 minutes or so. Slice and enjoy!
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