– ⅓ cup extra virgin olive oil, plus more for greasing the pan – ½ cup honey – 2 egg – 3 extra ripe bananas, mashed – 2 tablespoons low fat plain yogurt – ¼ cup low fat milk – 1 teaspoon baking soda – 1 teaspoon vanilla extract – ½ to ¾ teaspoon ground cardamom – ½ teaspoon ground cinnamon – ½ teaspoon ground nutmeg – 1 ⅓ cup all-purpose flour or gluten free flour – 6 Medjool dates, pitted and chopped – ⅓ cup chopped walnut
Preheat the oven to 325°F. Lightly grease a 9x5 non-stick loaf pan. Mix olive oil and honey in a large bowl. Whisk eggs again. Add bananas, yogurt, milk, baking soda, vanilla, cardamom, cinnamon, and nutmeg. Whisk again.
1
Mix the flour with a spatula until barely combined, then add the dates and walnuts and whisk again.Smooth the batter in the loaf pan by shaking gently.
2
Bake on the middle rack for 50 minutes until a toothpick inserted in the center comes out clean.Allow the bread to cool for 10 minutes, then transfer it to a wire rack to cool for 20 minutes. Slicing and enjoying!
3