– 4 ¼ cups (1 liter) whole milk – ⅓ cup extra virgin olive oil, plus more for greasing the pan – ½ cup honey – 2 egg – 3 extra ripe bananas, mashed – 2 tablespoons low fat plain yogurt – ¼ cup low fat milk – 1 teaspoon baking soda – 1 teaspoon vanilla extract – ½ to ¾ teaspoon ground cardamom – ½ teaspoon ground cinnamon – ½ teaspoon ground nutmeg – 1 ⅓ cup all-purpose flour or gluten free flour – 6 Medjool dates, pitted and chopped – ⅓ cup chopped walnut– 1 cinnamon stick – 1 vanilla bean or 1 teaspoon vanilla extract – 1 2-inch strip lemon rind – Zest of ¼ orange – 1 tablespoon cornstarch – 2 tablespoons sugar
Heat the oven to 325°F. A 9x5 non-stick loaf pan should be lightly oiled.Mix olive oil and honey in a big basin. Whisk in the eggs again.
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Put in the milk, baking soda, vanilla extract, cinnamon, nutmeg, cardamom, and bananas now. Mix it again.
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Using a spoon, fold in the flour until it's just mixed in. Next, add the dates and walnuts and stir the batter gently one more time.
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Shake the batter lightly in the loaf pan to smooth it out. Bake for 50 minutes on the middle rack until a toothpick inserted into the center comes out clean.
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Allow the bread to cool for 10 minutes, then transfer it to a wire rack to cool for 20 minutes. Slicing and enjoying!
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