Olive Oil Banana Bread
For breakfast or snacking
I’m not the best baker, but that doesn’t stop me from baking. Perhaps it’s my love for sweets and the urge to have a treat after every meal that leads me to develop easy dessert recipes, like my Miso Apple Crumble, Almond Cake, and now this banana bread.
I know there are a ton of banana bread recipes out there, and I’m not saying this is the best one, but I think it’s worth trying. It also uses ingredients you probably already have, and you can eat it for breakfast, dessert, or as a snack. It’s moist from the olive oil, not too sweet, and can be enjoyed as is or toasted and served with salted butter. You also get this crunchy texture from sprinkling brown sugar on top before it goes in the oven. The sweet banana aroma that lingers in the kitchen is also a plus — it makes me feel warm, cozy, and excited to enter the cold season.
Ingredients
3 large extra ripe bananas, peeled
2 large eggs
1 cup extra-virgin olive oil
1 cup dark brown sugar, plus more for the topping
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan with 1/2 tablespoon of olive oil, using a small piece of paper towel to spread it. Line the loaf pan with parchment paper. Set aside.
Mash the bananas in a large mixing bowl until smooth. Add the eggs, olive oil, brown sugar, granulated sugar and vanilla extract, then whisk until just combined and the sugars have dissolved.
Add the flour, baking soda and salt, then gently stir the batter until no flour streaks are left. Avoid overmixing; lumps are okay.
Pour the batter into the greased loaf pan. Sprinkle 1 tablespoon of brown sugar on top, then bake it in the oven for 65 minutes or until browned and cooked all the way through. Check by using a cake tester or toothpick. It should be ready as soon as the tester comes out clean.
Remove the banana bread from the oven and let it cool for 30 minutes before serving. Tightly wrap any leftovers using plastic wrap and store the banana bread on the counter for up to 3 days or in the refrigerator for up to a week.
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