This delicious, super moist, perfectly sweetened banana walnut bread is a game changer! A reduced-guilt banana bread recipe made with olive oil and naturally sweetened with honey and chunks of Medjool dates, which infuse the banana bread with rich flavor and a beautiful velvety texture. You won't miss the butter or refined sugar, I promise! Make an extra loaf or two to freeze for later use. Be sure to watch the video and grab my tips.
I make a mean baklava--award-winning, if I say so myself. But, when it comes to cake (like my Italian apple and my orange cardamom olive oil cakes), I am all for easy options that require one bowl to mix and one pan to bake. That's why, banana bread is one of my favorite goodies to make.
Three super ripe, brown-skinned bananas are not much to celebrate. But turn them into a moist, perfectly sweetened banana bread with walnuts, and the story completely changes.
Healthier Banana Walnut Bread
Bonus, this banana walnut bread recipe is a healthier option. Skip the heavy butter. Skip refined sugar. And try this olive oil banana bread that is naturally sweetened with honey and dates (nature's candy!) And if you're looking for warm cozy flavors, you'll love the hints of cinnamon, nutmeg, and ground cardamom in here.
This banana bread is moist, tender, and satisfying...without all the guilt!
If you're wondering why I added dates instead of, say, chocolate chips. Besides their velvety texture and rich flavor, dates are an instant energy booster, filled with nutrients, fiber, and antioxidants. Just sayin, sneak some dates into your banana walnut bread, and you've got yourself a great post-work out breakfast!
This recipe is a snitch to make (watch the video below to see how me and my little one make it!) But a few tips make all the difference in achieving perfectly moist banana bread.
Important Tips for Moist Banana Bread:
If you're wondering, "how can I make banana bread more moist?" You'll want to check out these simple tips...
1. Use Extra Ripe Bananas.
Those ugly bananas with nearly black skins are what you're looking to use in this banana walnut bread recipe. And smash them up real well.
2. Skip the butter and use Extra Virgin Olive Oil Instead.
No need to use butter, really, save that for birthday cake. A better-for-you fat, and the secret to moist cake is extra virgin olive oil. Even die-hard butter fans agree that extra virgin olive oil makes exceptionally good cakes. Here, olive oil emulsifies the ingredients, which translates into super moist banana walnut bread.
As an added bonus, good extra virgin olive oil, like this one I used, will add a wonderful, rich and nuanced flavor to your cake without calling too much attention to itself.
3. Gently Fold Dry and Wet ingredients together.
Use a rubber spatula or a wooden spoon to mix everything together gently for a tender crumb.
4. Begin Checking Your Banana Bread at 50 Minutes of Baking.
Even though it may take longer, I like to begin check my banana bread at 50 minutes or so of baking. Ovens do vary quite a bit, so it is always good to check to avoid dry banana bread. Use a tooth pick to check a few places, and when just a couple moist crumbs come up, remove the banana bread from the oven and let it rest for 20 minutes in the pan before transferring to a wire rack to cool.
5. Wrap Banana Bread Tightly To Store Overnight.
If you make this in the evening to have for breakfast the next day, be sure to wrap the banana bread in something like plastic wrap (even if it's still just a touch warm) to keep it from drying out. I also like to save it in a tight-lid container.
Step-by-step for this Banana Walnut Bead 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 9 x 5 loaf pan like this one (affiliate link.) Pour the batter into the loaf pan and shake very gently so it evens out.
- Bake. After 50 minutes or so, test by inserting a toothpick in a few places. If only a couple moist crumbs cling to it, remove it from the oven. If it needs a little more time, give it 5 more minutes or so.
7. 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!
How Long will Banana Bread Keep?
Properly-stored, fresh banana bread will keep for 1 to 2 days at room temperature or up to 1 week in the fridge. I like to be sure and 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.
Watch the video for How To Make This Easy Banana Bread
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Banana Walnut Bread with Olive Oil
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
Description
Delicious, super moist Banana Walnut Bread made with olive oil and naturally sweetened with honey and dates! Be sure to read through the tips and watch the video tutorial just above this recipe.
Ingredients
- â…“ cup Private Reserve Greek extra virgin olive oil
- ½ cup quality honey, organic if possible
- 2 eggs
- 3 extra ripe bananas, mashed
- 2 tbsp fat free plain yogurt
- ¼ cup fat free or low-fat milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ to ¾ teaspoon ground cardamom (if you're not sure you'll like it, start with the smaller amount)
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 â…“ cup all-purpose flour (wheat flour if you prefer)
- 6 dates, pitted and chopped (about ½ cup chopped dates)
- â…“ cup chopped walnut hearts
Instructions
- 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 9 x 5 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. After 50 minutes or so, test by inserting a toothpick in a few places. If only a couple moist crumbs cling to it, remove it from the oven. If it needs a little more time, give it 5 more minutes or so.
- 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!
Notes
- Pro Tip: use the best extra virgin olive oil you can or you may risk a rancid-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. I like to be sure and 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 online shop for quality olive oils, all-natural and organic spices and more.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Bread
- Method: Baked
- Cuisine: Mediterranean
Keywords: Banana Walnut Bread Recipe, Healthy Banana Bread Recipe, Olive Oil Banana Bread
Note: This post originally appeared on The Mediterranean Dish in the fall of 2018 and has recently been updated with new information and media for readers' benefit. Enjoy!
Hi ,
Can I substitute honey for sugar ?
Thanks
Soniya
Hi there, we do use honey in fact in this recipe 🙂
How can I alter this when I can't have egg yolks? I hope you can help.
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Carolyn, I have not honestly tried it without egg yokes. Some folks use a bit of apple sauce instead.
I would love to make your recipes, but unfortunately I cannot have gluten and a lot of your baked good are made with white or whole wheat flour. Is it possible that when posting a recipe you can post an alternative flour along with it?
Thank you!
Thank you for sharing, Linda! I will keep this in mind as much as I'm able.
This is the best banana bread I've ever tasted. I traded almond milk for skim milk and golden raisins 4 dates. Even my pickiest friends liked it.
So glad!Thank you for sharing
I did make muffins! Even my husband who cringes at anything healthy loved them. Thanks for this recipe!
★★★★★
Great idea to turn them into muffins! Great to hear the recipe got a thumbs up from the hubby!
Hi! May I know leh at can I substitute the plain yoghurt with if I don’t have one at home? Is avocado possible? Also, can I use a full cream milk instead?
Hi Mika. I know some folks have substituted avocado for yogurt with success before, but I have not personally tried it. Full cream milk will work.
Thumbs up from the whole family!! I used 1 cup of whole wheat flour and 1/3 LSA. Also made it vegan by subbing eggs for egg replacer, coconut yoghurt and 1/4 c rice malt syrup instead of honey which was sweet enough. Mel from New Zealand
Thanks so much for sharing, Mel!
This was really amazing!! I can't wait to make it again!
★★★★★
So glad!
This banana bread was delicious!
★★★★★
Awesome! Thanks for giving it a try!
This is my favorite bread ever! I love the added walnuts!
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Yay! So glad
The nuts make this bread so delicious. I love this banana bread too.
★★★★★
so glad you enjoyed it
Love all the different things you can add to banana bread! They all take it up a notch (not that it needs it)! This is incredibly moist & delicious!
★★★★★
I'm so glad you enjoyed this one, Kristyn!
This is our favorite banana bread! So easy and the nuts add a nice crunch.
★★★★★
Thanks for trying it!
Love making bread all fall long & banana bread is our favorite! Love adding the nuts. It gives a nice crunch, but is still so soft!
★★★★★
I am so with you! Love making Banana Bread!
Yum - great recipe! Turned out perfectly and it felt great to have a healthier option!
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Yay! So glad.
I have been slowly replacing butter with extra virgin olive oil, so this recipe is a must make! I also love that it doesn't have any refined sugar!
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Let us know what you think!
This is a fabulous, filling breakfast or snack - Yum!
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Yay! So happy you enjoyed it.
are there other ingredients that I can use as a substitute for these 2 ingredients (I am lactose intolerant)
• 2 tbsp fat free plain yogurt
• 1/4 cup fat free or low-fat milk
Hi Mia. I haven't run into this myself, but you can use non-dairy milk (nut milk options) and similarly non-dairy yogurt products.
This recipe! Goodness me, it is so good! I've been making banana bread for ages but it's never turned out this great. Thank you, Suzy. So very much. Your website is amazing, I've been cooking a lot of your recipes lately.
By the way, I used 1 egg instead of 2, making up by adding 3 ripe bananas instead of 2. I also held back on the honey a little too because I didn't want it too sweet, and it was still super soft. I also added several seeds (cucumber, sunflower, etc) I had and it gave the bread a gorgeous texture when mixed with the dates.
★★★★★
Deepa, thank you so much! This banana bread is one of my personal favorites, and it sounds like a winner for you as well. Thanks for sharing your variation!
Reckon I can make this into muffins?
You sure can!! 🙂
This banana bread with a Mediterranean flare was delicious!
I followed the recipe with these adjustments: half all-purpose and half whole wheat flour, whole milk plain yogurt, and 1/2 tsp of cardamom.
The cardamom gave the bread just a hint of a fresher fruity taste. 55 minute baking time worked out perfect for my 1.5 qt. Le Creuset loaf pan.
This bread will be on regular rotation at our house!
★★★★★
Thanks so much, Kara! Glad you enjoyed it. And thank you for sharing your adjustments.