Whole Wheat Cinnamon, Honey, & Olive Oil Banana Bread

This take on banana bread is made with all real food ingredients, and is ultra moist and fluffy. As an added bonus, it’ll also make your house smell amazing!

I love to bake with olive oil because it not only lends a delicious, subtle flavor to baked goods, but it’s also less refined than canola or vegetable oils. While these oils are fine to consume in moderation, I try to substitute less refined oils like olive and avocado wherever I can. Additionally, olive oil is rich in heart-healthy monounsaturated fats.

I used whole wheat pastry flour in this recipe, which is slightly higher in fiber than regular flour, but I find that it doesn’t have the same bitter “off” taste that regular whole wheat flour can often lend.

The combination of honey and mashed ripe bananas provides just the right amount of sweetness and plenty of moisture, as both honey and banana have humectant properties. The touch of plain Greek yogurt creates a result that is even more moist and fluffy.

Ingredients:

• 1-3/4 cup whole wheat pastry flour

• 2 large bananas, mashed

• 1.5 tsp vanilla extract

• 1 tsp baking soda

• 2 eggs

• 1/3 cup honey (or can substitute pure maple syrup)

• 1/3 cup olive oil

• 1/4 cup unsweetened almond milk (or milk of choice)

• 2 Tbsp plain Greek yogurt (any fat percentage works)

• 1 tsp cinnamon + extra for sprinkling

• 1/2 tsp salt

• Dark chocolate chips or any other mix-ins of your choice (optional)

Directions:

1. Preheat your oven to 350°F

2. In a large bowl, mix the honey, olive oil, and eggs together. Then mix in the almond milk and mashed banana until well combined.

3. Add the vanilla extract, baking soda, Greek yogurt, cinnamon, and salt, mixing until combined.

4. Gradually add in the whole wheat pastry flour a little bit at a time and mix until just combined.

5. Fold in the dark chocolate chips or any other mix-ins that you would like. Pour batter into a greased loaf pan and sprinkle the top with a little extra cinnamon (you can also top with sliced bananas (lengthwise), extra chocolate chips, or walnuts!).

6. Bake for around 45 minutes, or until a toothpick can be removed cleanly from the center.

Notes: I prefer to store this recipe in the refrigerator since it is quite moist (or slice and freeze some of it--it defrosts well and still tastes great after being frozen!). If storing in the refrigerator, it can last for up to 5-7 days, but in the freezer it can last for up to 3 months.