A blend of whole grain and white flours, plus our mild and fruity
extra-virgin olive oil make this cake healthier and tastier!


  • 2 cups VERY ripe bananas, about 3-4 medium bananas
  • 1/2 cup Fresh Harvest MILD and FRUITY extra virgin olive oil
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup (57g) chopped walnuts, toasted if desired (optional)



  1. Preheat the oven to 350°F with a rack in the center position. Lightly grease a 9″ x 5″ loaf pan with olive oil; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
  2. In a large bowl (with a hand mixer) or stand mixer, mix together very ripe bananas, Fresh Harvest mild extra virgin olive oil, sugar, eggs, and vanilla at medium speed until creamy and well blended.
  3. Whisk together the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts in a separate bowl and fold into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients. Don’t overmix.
  4. Bake the bread for about 60 to 70 minutes, until the bread feels set on the top, and a toothpick inserted into the center comes out clean, or with just a few moist crumbs (but no wet batter).
  5. Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
  6. Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage.


Fresh Harvest Tasting Room Olive Oil and Balsamic

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