Hello Hello Everyone! I’m excited to share another yummy recipe today!
This one was passed to me by my supremely sweet, soon-to-be Mother in Law.
She originally found the recipe at The Mediterranean Dish website.
My fiancé Andy and I have been trying to eat healthier, and keep everything in moderation. With my Epilepsy and his Diverticulosis, it truly IS essential for us to keep a healthy lifestyle!
But one of the biggest reasons that people shy away from changing the way they eat is that they are worried they will be deprived of their favorite foods. So that’s why its fun to find recipes like this, that are a delicious twist on a popular indulgent treat!
If you have any other recipe modifications that you like to make, be sure to contact us and share them! I’d love to feature your recipe on our blog.
Stay sweet readers, and remember to…
Seize The Day!
Cardamom Banana Walnut Bread
- 1/2 Cup Extra Virgin Olive Oil
- 1/2 Cup Quality Honey organic if possible
- 2 Eggs
- 2 Ripe Bananas mashed
- 2 Tbsp Fat Free Plain Yogurt
- 1/4 Cup Low Fat Milk
- 1 tsp Baking Soda
- 1 tsp Vanilla Extract
- 3/4 tsp Ground Cardamom
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1 1/3 Cup All Purpose Flour wheat flour if preferred
- 6 Medjool Dates pitted and chopped
- 1/3 Cup Chopped Walnuts leave out if peanut allergy
Preheat the oven to 325 degrees F
In a large mixing bowl, whisk the olive oil and honey. Now add the eggs and whisk again to combine.
Now add the bananas, yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg. Whisk again.
Using a spatula, stir in the flour, then add the dates and walnuts and stir the batter again until everything is well combined.
Lightly oil a non-stick 5 3/4 x 3 inch loaf pan. If desired, sprinkle sugar along this inside of the entire pan for a sweeter crust. Pour the batter into the loaf pan and shake very gently so it evens out.
Bake in the 325 degree F pre-heated oven for 55 minutes. Test by inserting a tooth pick into the middle of the bread. It should come out clean.
Remove from the oven and let the bread cool for about 10 minutes, then transfer to cool on a wire rack for another 20 minutes.
Slice and Enjoy!