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.
Ridiculously Easy Banana 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.
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.
Moist Banana Nut Bread Recipe| Weight Watchers Recipes
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.
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.
Banana Bread Recipe (with Video)
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.
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.
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.
Ba's Best Banana Bread Recipe
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.
Healthy Banana Bread With Dates And Walnuts
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!
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.
Best Ever One Bowl Banana Bread
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.
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!
I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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