Banana Bread made with Olive Oil

Banana Bread made with Olive Oil

There is nothing wrong with the classic, buttery banana bread; my family adores it! But this time, I  took a few minor liberties turning the usual into a healthy banana bread. My thoughts went to something like a Mediterranean olive oil cake, and I decided to make two key recipe changes: Olive oil instead of butter, and honey in place of sugar.

Banana bread is one of those classic, comfort food recipes that fill the whole house with warmth and makes everything better…

Over the months I perfected my Banana Bread recipe instead of using butter I’ve used Ladi Biosas here premium olive oil for the rich, fluffy, moist with infused sweet banana flavor.

The secret to a good Banana bread? rotten bananas! I adapted my recipe from Oh Sweet Basil but I tweaked it a little bit to make it my own.

Banana Bread made with Olive Oil

Print Recipe
Serves: 5 Cooking Time: 65M

Ingredients

  • 2 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/3 Cup Olive Oil
  • 1 Cup Honey / Agave Syrup
  • 2 Large Eggs
  • 1 1/3 Cups Mashed Banana, about 2 very large bananas or 3 small
  • 2/3 Cup Mini Chocolate Chips

Instructions

1

Preheat the oven to 350 degrees.

2

Spray a 9×5″ bread pan with nonstick spray.

3

In a large bowl, whisk together the flour, baking soda, and salt. Set aside.

4

In another bowl, whisk together the olive oil and honey. Add in the eggs and whisk again, but be sure to not over mix.

5

Dump the dry ingredients, banana and chocolate chips on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.

6

Pour into a bread pan and bake for 50 minutes. At this point, barely open the oven and slide a piece of tinfoil over the bread, close the door and bake for the remaining 10 minutes.

Notes

Once the bread is done, open the oven door, turn off the oven and let the banana bread rest for 2-3 minutes, no longer, before carefully setting it on the counter for a few more minutes. At this point, slide a knife around the inside of the pan and carefully turn the bread out into your other hand or onto the cooling rack directly if you are gentle. Place it right side up and allow to cool or be like us and dig in because warm bread is the best!

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