Banana Walnut Bread with Olive Oil and Honey

sliced banana walnut bread on a wood board

5 from 5 votes

Banana Walnut Bread with Olive Oil and Honey

Our simple banana walnut bread recipe features nothing but wholesome ingredients. From whole wheat flour to olive oil, this delicious, nutrient-rich treat aligns perfectly with the Mediterranean Diet.

Prep Time15

Cook Time50

Total Time1 5

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Keyword: oven

Servings: slices

Calories: 212kcal

Author: Veronique Eichler

Equipment

Ingredients

3 medium bananas very ripe (about 1-1/4 cup mashed)
1 egg
1/2 cup non-fat Greek yogurt
1/3 cup Raw unfiltered honey
1/3 cup extra virgin olive oil
1 tbsp vanilla extract
1-3/4 cup white whole wheat flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp kosher salt
1/2 cup walnut pieces

Instructions

Preheat oven to 350°F.
Line a 9 x 5" loaf pan with parchment paper.
Place flour in a large bowl. Add cinnamon, baking soda, salt. Combine with a whisk.
In a medium bowl, mash banana thoroughly with a fork until there are no large chunks left.
Add to the bowl: egg, Greek yogurt, honey, olive oil and vanilla extract. Whisk well until combined.
Pour wet ingredients over dry ingredients. Using a spatula, fold in until just combined.
Add walnuts and gently stir the batter once more.
Pour batter into the lined loaf pan, shaking to remove any air bubbles.
Bake 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

Instead of parchment paper, you can lightly oil the pan. However, parchment paper makes removal a breeze.
The riper the bananas, the better. To quickly ripen bananas for this recipe, store them in a paper bag on your countertop.
Use a mild and smooth tasting olive oil so that the flavor doesn’t overpower the bread.
Raw, unfiltered honey offers the best health benefits and flavor.
Full-fat yogurt can be used for an even richer texture.
Do not overmix the batter or the gluten will start developing and result in a denser, tougher texture.
See complete post for variations and storage recommendations.

Nutrition