Our healthy banana olive oil loaf

Don't let bananas go to waste.

  • 1 hr cooking
  • Serves 8
  • Print
Our banana bread loaf contains Greek yoghurt or gut-friendly kefir as well as olive oil and green banana flour for a healthy twist on an old favourite.
Looking for more banana bread recipes?


  • ¾ cup (120g) green banana flour
  • ½ cup (75g) plain flour
  • 1½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon ground cardamom
  • 1½ teaspoons ground ginger
  • 1 teaspoon mixed spice
  • pinch salt
  • 2 large eggs
  • 1 teaspoon vanilla bean paste
  • ½ cup (125ml) olive oil
  • ¾ cup (210g) kefir yoghurt or Greek-style yoghurt
  • ⅔ cup (240g) honey
  • 2 small bananas (260g), halved lengthways
Honey yoghurt
  • ¾ cup (210g) kefir yoghurt or Greek-style yoghurt
  • 1 tablespoon honey
  • 1 teaspoon vanilla bean paste


  • 1
    Preheat oven to 160°C/325°F. Line base and sides of an 11cm x 30cm (4½in x 12in) (top measurement), 7.5cm (3in) deep loaf pan with baking paper.
  • 2
    Combine flours, baking powder, bicarbonate of soda, spices and salt in a large bowl. Combine eggs, vanilla, oil, yoghurt and honey in a large jug. Add oil mixture to flour mixture and fold to combine. Pour batter into lined loaf pan; top with halved banana.
  • 3
    Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Stand loaf in the pan for 5 minutes; transfer to a wire rack to cool slightly.
  • 4
    Make honey yoghurt. Combine ingredients in a bowl.
  • 5
    Serve slices of banana loaf with honey yoghurt.


To make the yoghurt thick enough to spread, wrap 1½ cups (420g) kefir yoghurt or Greek-style yoghurt in a double layer of muslin. Bring corners of muslin together; twist and squeeze yoghurt over the sink to remove the whey and form a firm ball. Transfer yoghurt to a bowl; stir in 2 tablespoons honey and 2 teaspoons vanilla bean paste.

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