Made with our Lodi Olive Oil Ascolano
Servings: 6-8 | Prep Time: 15 min | Total Time: 1 hour 10 min
- INGREDIENTS
- INSTRUCTIONS
- ⅓ 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
- ⅓ cup walnuts, chopped
- ½ teaspoon ground cardamom
- 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.
- 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.
- Lightly oil a non-stick 5 ¾ x 3 loaf pan like this one. Pour the batter into pan and spread evenly.
- 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.
- 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!
Ascolano
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RECIPE NOTES
Recipe inspired by The Mediterranean Dish