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There’s nothing quite like the scent of banana bread in the oven wafting through the house.

This is our Greek inspired Banana Bread. We have drawn from some of our favourite flavours and ingredients used in Greek desserts such as honey, walnuts, cinnamon, nutmeg and cloves.
The addition of chocolate turns this loaf into something a little more indulgent but feel free to leave it out. 


Ingredients (Serves 2)

  • 80ml extra-virgin olive oil (1/3 cup)

  • 80ml honey (1/3 cup)

  • 2 eggs

  • 3 large ripe bananas, mashed

  • 60ml almond milk, or milk of choice (1/4 cup)

  • 1 teaspoon vanilla extract

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • Pinch of ground cloves

  • 1/2 teaspoon salt

  • 1 teaspoon baking soda

  • 225g wholemeal flour (1 & 3/4 cups)

  • 50g walnuts, roughly chopped (1/2 cup)

  • 100g dark chocolate, roughly chopped

  • Optional: half a banana sliced lengthways for decorating.


  • Preheat oven to 180 degrees (conventional). Grease and line a 9x5 inch loaf pan.

  • In a large bowl, whisk the olive oil and honey together. Add the eggs and whisk well, followed by the mashed bananas and milk, whisk to combine.

  • Add the vanilla, cinnamon, nutmeg, cloves and salt. Whisk well to incorporate.

  • Add the baking soda and flour, switching to a spoon and mix until combined, then gently fold in the walnuts and chocolate. 


  • Pour batter into your greased loaf pan. Decorate with half a banana gently pressed on top of the batter and a light dusting of cinnamon.

  • Bake for 55-60 minutes or until a skewer inserted into the centre comes out clean. Towards the end of the cooking time, cover loosely with foil if browning too quickly on top.

  • Once baked, remove from oven and let it cool in the loaf pan for a few minutes before turning it out onto a cooling rack.

  • Slice and serve warm (on its own or with lashings of butter, if you so desire).

This loaf will keep well in an air-tight container for 4 days or freeze as individual slices.

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