Olive Oil Banana Bread

Made with our Lodi Olive Oil Ascolano

Servings: 6-8   |   Prep Time: 15 min   |   Total Time: 1 hour 10 min

  •  cup Lodi Olive Oil Ascolano
  • ½ cup honey
  • 2 eggs
  • 2 bananas over ripe, mashed
  • 2 tablespoons plain yogurt (plain greek or nonfat)
  • ¼ cup low-fat milk almond or soy
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 ⅓ cup all-purpose flour or wheat flour
  • 6 dates, pitted and chopped
  •  cup walnuts, chopped
  • ½ teaspoon ground cardamom
  1. Preheat the oven to 325 °F. In a large mixing bowl, whisk Lodi Olive Oil Ascolano and honey. Add the eggs and whisk again to combine.
  2. 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.
  3. Lightly oil a non-stick 5 ¾ x 3 loaf pan like this one. Pour the batter into pan and spread evenly.
  4. Bake for about 50-60 minutes. Test by inserting a tooth pick into the middle of the banana walnut bread, it should come out clean.
  5. Remove from the oven and let the bread cool for 10 minutes, then transfer to cool on a wire rack for about another 20 minutes. Slice and enjoy!


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Recipe inspired by The Mediterranean Dish

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