Olive Oil Pecan Banana Bread

Makes 12 servings

Banana bread is a quick and classic dessert that never fails to satisfy every one at the table. In this egg-free version, Greek yogurt and pecans add protein and fiber, which keeps you feeling full! The best part? It’s lower in calories than traditional banana bread recipes, but just as delicious.



1 cup all-purpose flour
½ cup almond flour
1 teaspoon baking soda
¾ teaspoon salt
3 medium bananas, mashed
½ cup granulated sugar
¼ cup extra-virgin olive oil
¼ cup plain Greek yogurt
¼ cup brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon almond extract
¼ cup pecans, chopped



1. Preheat oven to 325°F and coat a 9-×-5-inch loaf pan with non-stick cooking spray.
2. Whisk together both flours, baking soda, and salt in a medium bowl.
3. Whisk together the remaining Ingredients, except the pecans, in a separate large bowl.
4. Add the dry Ingredients to the mashed banana mixture, stirring just until incorporated.
5. Fold in the pecans and pour the batter into the prepared pan.
6. Bake for 45–60 minutes, until a skewer comes out clean.
7. Cool in the pan for 15 minutes, then place on a wire rack to cool completely. Serve warm or at room temperature! Refrigerate leftovers in an airtight container for up to 3 days.



Calories 116 (8%)
Total Fat 7.83 g (16%)
Saturated Fat 0.933 g
Polyunsaturated Fat 1.825 g
Monounsaturated Fat 4.734 g
Trans Fat 0.003 g
Cholesterol 0 mg
Sodium 301 mg (20%)
Total Carbohydrate: 22.24 g (9%)
Dietary Fiber: 1.7 g (7%)
Total Sugars: 10.17 g
Protein: 2.99 g (5%)
Vitamin A 19 mcg (1%)
Vitamin C 2.6 mcg (3%)
Vitamin D 0 mcg
Potassium 161 mg (3%)
Calcium 21 mg (2%)
Iron 0.79 mg (4%)


This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here

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