Banana bread

Oh my, it has been a while! We are back and ready to go with cool new recipes. We have actually been cooking quite a bit lately, however we did not take / did not have the time to take pictures of all the food we cooked!

We have been visiting family and that does take up a lot of time. It was wonderful to see them. Today recipe is a slight adaptation (with a healthy twist) from smitten kitchen’s crackly banana bread recipe. Be sure to check out the original recipe! I would have to say that banana bread is no surprise for most Americans. It really is a delicious way to start off the day as breakfast, a healthy dessert or even as a snack.


  • 4 over ripe bananas
  • 1/2 cup (180 grams) of whole-wheat flour
  • 1 egg
  • 1/3 cup (80 ml) virgin olive oil
  • 1/3 cup (80 ml) maple syrup
  • 1/2 teaspoon (2.5 ml) vanilla extract
  • 1 teaspoon (5 grams) baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 1 cup of walnuts

Preheat the oven to 175C (350F).

Oil (olive oil) a loaf pan. In a large bowl mash the bananas with a fork until smooth.

Add egg, olive oil, maple syrup, and vanilla extract. Stir.

Add baking soda, cinnamon, and salt. Stir. Add flour and stir until a homogeneous mixture is obtained. Add walnuts and stir.

Pour the mixture into the pre-oiled loaf pan and bake for 40-50 minutes until fork comes out clean.

Bon appétit!

Why this is good for me:

This is almost a sugar-free dessert. Walnuts are a good source of antioxidants, omega-3, minerals and vitamins.


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Eating Whole

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