Banana bread is one of those foods I remember making with my mom growing up. I feel like bananas are one thing in our house that always turn ripe so quickly, so this was a perfect way to transform them. This bread is made with olive oil and Greek yogurt, which provide great texture. The dates add moisture and natural sweetness, and the nuts provide a nice crunch. Serve with coffee or tea for a satisfying breakfast that will keep you full until lunchtime!
- ⅓ cup olive oil
- ¼ cup brown sugar
- 2 eggs
- 3 ripe bananas, mashed
- 2 tablespoons plain Greek yogurt
- ¼ cup unsweetened almond milk (or any milk you have on hand)
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 ⅓ cups all-purpose flour
- 6 pitted medjool dates, chopped
- ⅓ cup chopped walnuts
- ⅓ cup chopped pecans
Preheat oven to 325°F. Coat a 9 inch by 5 inch loaf pan with nonstick spray (or coat lightly with olive oil).
Whisk the olive oil and brown sugar together in a large mixing bowl. Add eggs and whisk again to combine.
Add the mashed bananas, yogurt, milk, baking soda, vanilla extract, spices and salt and whisk until fully combined.
Stir in the flour, then add the chopped dates, walnuts and pecans.
Pour the batter into the prepared loaf pan. Bake for 1 hour, or until a toothpick inserted in the center comes out mostly clean (a few crumbs are ok). Bake for 5 minutes longer if needed.
Let the bread cool, then remove from the pan, slice and enjoy!