Moist Banana Bread with Olive Oil and Greek Yoghurt
This moist banana bread with olive oil and Greek yoghurt is soft, tender and packed with banana flavour. An easy one bowl recipe made with ripe bananas, walnuts and simple pantry ingredients.
There is something incredibly satisfying about rescuing overripe bananas and turning them into a delicious homemade cake. Whenever I have a few bananas that have become too soft to eat, I know exactly what to make. This moist banana bread has become one of those recipes I'll happily bake again and again.
Instead of using butter, I chose extra virgin olive oil, which gives the loaf a wonderfully tender crumb while adding a subtle Mediterranean touch.
Greek yoghurt keeps it moist, while walnuts add a pleasant crunch and cinnamon enhances the natural sweetness of the bananas.
Since my bananas were very ripe, I only needed 100 grams of sugar, making the loaf pleasantly sweet without overpowering the fruit. It is perfect for breakfast, afternoon coffee or as a light dessert.
The recipe is quick to prepare and fills the kitchen with the most wonderful aroma while it bakes.
Why you'll love this recipe
• Wonderfully moist and tender.
• Made with simple pantry ingredients.
• A great way to use overripe bananas.
• No butter required.
• Perfect for freezing.
Tips
The riper the bananas, the sweeter and more flavourful your loaf will be.
Avoid overmixing the batter to keep the crumb light and tender.
This banana bread tastes even better the following day.
Frequently Asked Questions
Can I use frozen bananas?
Yes. Defrost them completely and drain any excess liquid before mashing.
Can I omit the walnuts?
Absolutely. You can also replace them with pecans, hazelnuts or simply leave them out.
Can I make it without chocolate chips?
Yes. The loaf is delicious with or without them.
Moist Banana Bread with Olive Oil and Greek Yoghurt
This moist banana bread with olive oil and Greek yoghurt is soft, tender and packed with banana flavour. An easy one bowl recipe made with ripe bananas, walnuts and simple pantry ingredients.
Ingredients
- 350 g overripe bananas (peeled weight), mashed
- 2 large eggs
- 100 ml extra virgin olive oil
- 100 g Greek yoghurt
- 100 g granulated sugar
- 1 teaspoon vanilla extract
- 250 g all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg (optional)
- ¼ teaspoon salt
- 100 g walnuts, roughly chopped
- 75 g dark chocolate chips (optional)
Instructions
- Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line a 23 x 13 cm loaf tin with baking paper.
- Mash the bananas until almost smooth.
- Whisk in the eggs, olive oil, Greek yoghurt, sugar and vanilla.
- Combine the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and salt in another bowl.
- Add the dry ingredients to the wet ingredients and gently fold until just combined.
- Fold in the walnuts and chocolate chips, if using.
- Pour the batter into the prepared tin and level the surface.
- Bake for about 55 to 65 minutes or until a knife inserted into the centre comes out clean.
- Allow the loaf to cool in the tin for 10 minutes before transferring it to a wire rack.
- Store in an airtight container for up to four days.
- Freeze whole or in slices for up to three months.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 255Total Fat 10gSaturated Fat 2gUnsaturated Fat 7gCholesterol 32mgSodium 166mgCarbohydrates 37gFiber 3gSugar 16gProtein 6g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
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Kopiaste and Kali Orexi,
