Olive Oil Banana Bread With Almond Flour Recipe

Name: Olive Oil Banana Bread With Almond Flour
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dates, pitted and chopped; 2 1/2 cups ground almonds; 2 teaspoons ground cinnamon; 2 teaspoons ground nutmeg; 1 teaspoon baking soda; 1 teaspoon gluten-free baking powder; 1 pinch sea salt; 6 ripe bananas; 1/3 cup fruity olive oil; 3 eggs, separated; 2 teaspoons vanilla extract

Servings: persons

1
Place dates in a bowl and cover with hot water; soak until soft, about 20 minutes.
2
In the meantime, combine ground almonds, 1 teaspoon cinnamon, 1 teaspoon nutmeg, baking soda, baking powder, and salt; stir until combined. Mash 5 bananas in a large bowl; add remaining cinnamon and nutmeg. Reserve remaining banana.
3
Preheat the oven to 325 degrees F (165 degrees C). Line a loaf pan with parchment paper.
4
Mix olive oil into the bowl with the bananas using an electric mixer until fully incorporated. Beat in egg yolks one at a time. Add vanilla extract and continue whisking until combined.
5
Check dates for softness. Drain and transfer to a food processor; pulse until a paste forms. Add paste to banana mixture until fully incorporated.
6
Beat egg whites in a bowl until they form soft peaks. Fold into the bowl with the banana batter. Slice remaining banana into coins and fold in. Transfer batter to the prepared pan.
7
Bake in the preheated oven until a skewer inserted into the center comes out clean, about 40 minutes. Remove from oven and allow to cool 30 minutes before removing from pan and slicing.

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup dates, pitted and chopped, 2 1/2 cups ground almonds, 2 teaspoons ground cinnamon, 2 teaspoons ground nutmeg, and more.

Yes, Olive Oil Banana Bread With Almond Flour falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil Banana Bread With Almond Flour

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions