This healthy banana walnut bread swaps butter and sugar for flavorful and nutritious extra virgin olive oil and honey. Warming spices and Medjool dates bring a Mediterranean flair, and the oil keeps this not-too-sweet treat fluffy and delicious for days!
This walnut banana bread is a total game-changer: delicious, super moist, and perfectly sweetened. I make a mean baklava if I do say so myself, but when it comes to cakes I am all for easy options that require one bowl and one pan. That's why this healthy banana bread is one of my favorite goodies to make.
Three super-ripe bananas turning brown on your counter are not much to celebrate. But just as a day-old loaf can become pan con tomate, overripe bananas can become a healthy breakfast or afternoon pick-me-up that still feels like a special indulgence. Particularly with freshly brewed coffee or Arabic tea!
Table of Contents
Banana Walnut Bread Ingredients
You likely already have a lot of what you’ll need for this healthy banana bread on hand. Here are the ingredients for banana walnut bread:
- Extra virgin olive oil: Replaces the butter which is more traditional. Olive oil has a stronger flavor than butter so it’s essential to use a smooth, high-quality oil with a pleasant flavor. I like our extra smooth Private Reserve Greek or buttery Italian Nocellara.
- Honey: Sweetens and holds the batter together. Use high quality, full flavored honey–I like our Greek Alfa Honey.
- Eggs: Hold the batter together.
- Bananas: Allow the bananas to ripen on your counter until they turn brown; the delightful sweetness and tender texture of overripe bananas are best for banana bread.
- Dairy: Fat free plain yogurt and low fat or nonfat milk add richness.
- Baking soda: Gives the banana bread a nice rise.
- Vanilla extract: Adds depth.
- Spices: Ground cardamom, cinnamon, and nutmeg are the major flavor-makers for this recipe.
- All purpose flour: You can substitute one for one with gluten free flour if you’d like.
- Medjool dates: Add bursts of sweetness and a pleasant gummy texture. They are also high in fiber, and packed with antioxidants and essential nutrients. You can substitute with other dried fruit, like raisins or blueberries, if you’d like.
- Walnuts: Unsalted, unroasted walnuts–sometimes labeled “raw”–add crunch and protein.
How to Make Banana Walnut Bread
Making healthy banana bread is easy, just be careful not to overmix the batter once you add the flour. This will keep your bread light and fluffy! Here’s how to make banana bread:
- 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 ⅓ cup of olive oil and ½ cup of honey. Add 2 eggs and whisk again to combine.
- Season. Mash 3 extra ripe bananas with a fork and add, along with 2 tablespoons of yogurt and ¼ cup of milk. Add 1 teaspoon of baking soda and vanilla extract, ½ to ¾ teaspoon of ground cardamom (start small if you’re unsure), and ½ teaspoon of cinnamon and nutmeg. Whisk well to combine.
- Add the flour, dates, and walnuts. Using a spatula, fold in 1 ⅓ cup all-purpose flour until just combined. Add 6 chopped dates and ⅓ cup of chopped walnuts and gently stir the batter once more.
- Bake. Pour the batter into the loaf pan and shake or tap on your counter 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!
How to Store Banana Bread
This healthy banana bread will keep very well for up to one week in the refrigerator, and up to 3 months in your freezer. In fact, I often make an extra loaf or two to freeze for later use.
First, allow the bread to cool completely. Then wrap tightly with plastic wrap. From there, here’s how you store banana bread:
- On the counter: Set the wrapped bread in an airtight container and enjoy within four days.
- In the refrigerator: Set the wrapped bread in an airtight container and enjoy within one week.
- In the freezer: Wrap it with freezer plastic wrap or heavy-duty freezer bags. Enjoy within three months, allowing it to thaw overnight at room temperature.
What to Serve with Banana Walnut Bread
I love healthy banana bread as a quick breakfast or afternoon pick-me-up. Serve at room temperature. Or, warm banana bread slices in your oven right on the rack at 325°F, in your toaster or toaster oven.
Delicious on its own, this walnut banana bread doesn’t need any embellishment. If you’d like to dress it up a little, try a drizzle of olive oil, some quick berry compote, and/or a scoop of Greek yogurt. If you’re feeling indulgent, spread on some butter, mascarpone, or cream cheese for a special treat, and serve alongside freshly brewed coffee or Arabic tea with fresh mint.
More Not-Too-Sweet Treats
Browse all Mediterranean recipes.
Visit Our Shop.
Buttery, Smooth Italian Extra Virgin Olive Oil–Perfect for Baking!
Extra Virgin Olive Oil from hand-picked, cold-extracted Nocellara olives.
Banana Walnut Bread
Ingredients
- ⅓ cup extra virgin olive oil, plus more for greasing the pan
- ½ cup honey
- 2 eggs
- 3 extra ripe bananas, mashed
- 2 tablespoons low fat plain yogurt
- ¼ cup low fat milk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ to ¾ teaspoon ground cardamom (if you're not sure you'll like it, start with the smaller amount)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 ⅓ cup all-purpose flour or gluten free flour
- 6 Medjool dates, pitted and chopped (about ½ cup chopped dates)
- ⅓ cup chopped walnuts
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!
Video
Notes
- 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
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!
Amazing!!! So so good. Family favourite 😍
Hi there,
I love your book. I am just starting on my journey to follow the Mediterranean Diet "life style". You make it so easy to follow & recipes are DELICIIOUS!! I cannot eat nuts or dates & notice you have them in your desert recipes. What can I use to replace the dates in the recipes.
Thanks Suzanne
Hi, Suzanne! Thank you for the kind words! A lot of time, you can replace the dates with other dried fruits that you enjoy. Some good substitutes in this recipe, for example, are dried cranberries or blueberries. It will just depend on what you are craving :).
Is is ok to use "full fat" instead of low fat? And could figs be used instead of dates by any chance?
Obviously I'm not a seasoned baker, more of a seasonal baker, like I bake once or twice a year, and only if it's an easy recipe with not too many ingreadients. lol
Thanks, really enjoying exploring mediterranean cuisine!
Hi, Maria. I haven't personally tried this recipe with those substitutions, but I don't see why they wouldn't work! I'd love to hear your thoughts if you give these adaptations a go!
This is delicious and just sweet enough. I didn't have dates, so I used dried blueberries. I'll make it again!
I just made this, it’s so moist and delicious, I did use whole grain flour and substituted dates for dried cranberries (only because hubby ate the dates)....I will definitely be making this again
So glad to hear it! Thanks, Brenda!
I loved that you used EVOO in this recipe. Both my husband & I found that it was way too sweet for our palates—will reduce both the honey and dates by 50% next time. Also super moist ?too moist but will bake for an extra 5-10 minutes as it may be that my oven needs calibrating. Flavour was great.
Hi Suzy. Can gluten free flour be substituted 1-1 in this recipe ?
Jeri
Yes! That should work. I've personally tried this with King Arthur Gluten Free Measure for Measure flour and it turned out great!
I made muffins (12) with this recipe a few times using unsweetened almond milk and baked for 30 minutes…..the best I’ve ever had!!!
Last week I tried using blood orange olive oil instead of plain evoo and these are the bomb!!! I totally recommend trying this!
Thanks for a great recipe…my go to from now on!!
Oh, YUM! Thanks for the tip!!
The BEST Banana Bread I've ever had. Love the addition of the cardamom, dates and nutmeg. And the olive oil and honey make it super moist. My "go-to" recipe from now on. Thanks 🙂
Yay! Thanks, Cynthia!
A very tasty and easy banana bread. Will make again and would recommend to others. Thank you!
Thank you so much, Axelya!
Hannah is so sweet (a brilliant banana masher) - thank you for the recipe and the video tutorial it looks fabulous 👏👏👏 here in the uk we have Baking Powder or Bicarbonate of Soda. Do you know which I should use in the recipe please? Thank you.
Aww! Thanks, Nina! I believe our baking soda here in the US is the same as your bicarbonate of soda.
Little disappointed. Kind of bland flavor. Went back to recipe and see no salt. Salt enhances the flavor. I would add that to the recipe.
With chocolate chips : yummy.
Ooo! Love that idea!
Can it be made without dairy?
Hi, Cynthia! You can try something like almond milk or coconut milk. As far as the yogurt, there are dairy-free yogurt substitutes in stores. Some have used apple sauce. I can not tell you 100% as I have not tried that.
I've tried so many banana breads but this recipe is just perfect. The cake is not overly sweet and the combo of dates is walnuts is delicious. I made it with oat flour because I had no AP flour at home, still it came out so fluffy! I halved the honey and added a pinch of salt because my bananas were really really ripe and sweet. Thank you so much for the amazing recipe!
Glad to know that oat flour worked for you! Thanks for sharing, Rita!
Love this recipe make it all the time
Delicious!! I forgot to add the milk to the wet ingredients and still this is a wonderfully moist loaf of banana bread!
TRULY, the best banana bread I have ever tasted!
Wow! Thanks so much!
I just made a double batch, it’s delicious 😋
Awesome! Glad you enjoyed it!
We love this recipe! The bread is so delicious and moist. I used regular Greek yoghurt instead of fat free, and I used medjool dates. The best banana bread! Thanks Suzy.
Thanks, Hala!