Banana bread is the best use for bananas that are past their prime. Simply store them in the freezer and when you have accumulated 3 bananas worth, make this delicious banana bread.
Most banana breads are made with butter, but ours is made with extra virgin olive oil. Swapping butter for EVOO cuts down on saturated fats in your diet and adds antioxidants and vitamins to your baked goods. The dairy-free banana bread made with extra virgin olive oil is moister and stays fresher longer too.
What Kind of Olive Oil is Best for Baking?
You can make this recipe with any extra virgin olive oil. The fruity and bitter notes found in extra virgin olive oil enhance the flavors of banana bread. We promise, it won't taste like olives (for the uninitiated, olive oil does not taste like olives!).
Ingredients
- 1/2 cup extra virgin olive oil
- 1 cup granulated sugar
- 2 eggs
- 3 over-ripe bananas
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Walnuts (optional)
Directions
- Preheat oven to 350ºF / 180ºF ( 180ºC / 85ºC)
- Prepare a loaf plan by greasing with olive oil. Optionally, line with parchment paper
- With an electric mixer, beat the eggs
- Beat in the sugar and vanilla extract
- Add the bananas, mix until the banana is incorporated
- Mix in the extra virgin olive oil
- Combine the flour, salt and baking soda and then add to the creamed mixture
- Mix just until combined--do not overmix
- Add walnuts if using
- Pour into prepared loaf pan
- Bake for 55 minutes
- Test with a toothpick or skewer for doneness (e.g., pierce the bread with the skewer, if it comes out clean, the bread is done)
- Cool on a rack before serving