Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

55 mins
1 hr 15 mins
20 mins
1 loaf


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


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

  • 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