Description
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!
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¾ cup dark brown sugar
- 2 tablespoons white sugar
- 2 large eggs eggs
- ½ cup olive oil
- 1 ½ cups mashed banana
- ¼ cup whole-milk Greek yogurt
- 1 teaspoon vanilla extract
- 3 tablespoons chopped walnuts
- 1 tablespoon Demerara sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10×5-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.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins
Servings: 8