I had a bunch of bananas set aside for another recipe, but they were quickly heading to overripe territory, so I did what I do best -- I made a loaf of banana bread.
While some people may reach for a bowl of mac-n-cheese or some freshly-made cookie dough, banana bread is my comfort food of choice. There's just something about banana bread -- its sweet and savory flavor, its filling nature, how good it makes the house smell -- that instantly makes me feel comforted and calmed as it bakes. And it doesn't hurt that it tastes delicious, too!
I wanted to do something a little different with this batch of banana bread, so I looked for recipes that use olive oil in place of butter. Not that there's anything wrong with butter -- I use it all the time -- I think mainly I wanted a recipe I could make NOW rather than have to wait around for the butter to soften to the right consistency.
In addition to olive oil, this recipe from 101 Cookbooks also features a subtle lemon flavor that adds a bit of brightness to the bread. The bread has a moist, tender crumb and, give the addition of chocolate chips, works just as well at breakfast as it does for dessert. Perhaps with a scoop of vanilla ice cream on the side?
Olive Oil Banana Bread (printer-friendly version)
makes one large loaf
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
3/4 cup light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup bittersweet chocolate chips
1/3 cup extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups mashed, very ripe bananas (about 3 bananas)
1/4 cup plain non-fat Greek yogurt (2% or whole-milk yogurt would also work)
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees. Grease a 9x5-inch loaf pan with olive oil or cooking spray and set aside.
2. In a large bowl, whisk together the flours, brown sugar, baking soda, and salt. Stir in the chocolate chips.
3. In a separate bowl, whisk together the olive oil, eggs, mashed banana, yogurt, lemon zest, and vanilla extract.
4. Pour the banana mixture into the flour mixture and use a rubber spatula or wooden spoon to fold together until just combined.
5. Spoon the batter into the prepped loaf pan.
6. Bake in the oven for 50-60 minutes, or until golden brown and a toothpick inserted into the center of the bread comes out clean. If the bread is browning too quickly, place aluminum foil over top the pan.
7. Remove from the oven and let cool on a wire rack. After 10 minutes, carefully remove the loaf from the pan (you may want to run a knife around the edges) and let cool completely.
(adapted from this 101 Cookbooks recipe)
makes one large loaf
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
3/4 cup light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup bittersweet chocolate chips
1/3 cup extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups mashed, very ripe bananas (about 3 bananas)
1/4 cup plain non-fat Greek yogurt (2% or whole-milk yogurt would also work)
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees. Grease a 9x5-inch loaf pan with olive oil or cooking spray and set aside.
2. In a large bowl, whisk together the flours, brown sugar, baking soda, and salt. Stir in the chocolate chips.
3. In a separate bowl, whisk together the olive oil, eggs, mashed banana, yogurt, lemon zest, and vanilla extract.
4. Pour the banana mixture into the flour mixture and use a rubber spatula or wooden spoon to fold together until just combined.
5. Spoon the batter into the prepped loaf pan.
6. Bake in the oven for 50-60 minutes, or until golden brown and a toothpick inserted into the center of the bread comes out clean. If the bread is browning too quickly, place aluminum foil over top the pan.
7. Remove from the oven and let cool on a wire rack. After 10 minutes, carefully remove the loaf from the pan (you may want to run a knife around the edges) and let cool completely.
(adapted from this 101 Cookbooks recipe)
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