A moist banana bread made with olive oil, Greek yogurt (or sour cream), and a crunchy walnut topping. I borrowed techniques from a few recipes to create my ideal recipe!

Recipe Summary

prep:
20 mins
cook:
55 mins
total:
1 hr 15 mins
Servings:
8
Yield:
1 loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10x5-inch loaf pan.

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  • Sift all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon together.

  • Beat brown sugar, white sugar, and eggs in a stand mixer or with a hand-held electric mixer until light and fluffy, about 5 minutes. Reduce speed to low and slowly drizzle in olive oil until evenly combined. Beat in bananas, Greek yogurt, and vanilla extract until combined. Fold in 1/3 of the flour mixture with a spatula; repeat twice more until flour is fully incorporated.

  • Pour batter into the prepared loaf pan. Sprinkle walnuts and Demerara sugar over the top.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Cook's Note:

Substitute sour cream for the Greek yogurt if desired.

Nutrition Facts

407 calories; protein 6.5g; carbohydrates 58.3g; fat 17.8g; cholesterol 47.9mg; sodium 368.1mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
04/19/2020
Great recipe! I did reduce the white sugar and increased the brown sugar. Also, I used fat free vanilla Greek yogurt. Read More
(2)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/19/2020
Great recipe! I did reduce the white sugar and increased the brown sugar. Also, I used fat free vanilla Greek yogurt. Read More
(2)
Rating: 5 stars
04/28/2020
I poured the batter into four mini loaf pans, for gifting, and baked them at 350 degrees for 30 mins.I used nonfat vanilla yogurt for the greek yogurt; otherwise followed the recipe exactly as written. It tasted the same as loaves made with vegetable oil. Since olive oil is so much healthier, it's a win-win! Read More
Rating: 5 stars
04/27/2020
I have made this recipe twice and find this to be delicious - dense and moist the way I like it. I will keep this recipe. Read More
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Rating: 5 stars
12/10/2020
I made this several times and it comes out great. I don’t have white sugar, so I only use the brown. At first I wasn’t afraid of using olive oil, but it doesn’t bother me at all and it gives a lighter taste and less guilty feeling for me. Thanks for the great recipe and the innovative idea! Read More
Rating: 4 stars
04/19/2020
Nice texture, good taste Read More
Rating: 5 stars
09/29/2020
I followed the recipe exactly and it came out so moist and delicious! I was using another banana bread recipe but will be using this one from now on. Read More
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