Lemon Olive Oil Banana Bread
Recipe type: Quick Breads
Prep time: 
Cook time: 
Total time: 
Serves: 1 Loaf
Like most sweet loafs this one is very easy to make. The use of olive oil and lemon make it a bit more contemporary than the one you might have from your great-aunt. The trick with all banana bread is finding that perfect moment when the loaf is golden brown but it is still moist - roughly 50 minutes in the oven in this case. Thanks again to Heidi @101Cookbooks for her inspiration.
  • 2 Cups Whole Wheat Flour
  • ½ Cup Brown Sugar
  • ¾ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • ⅓ Cup Olive Oil
  • 2 Large Eggs, lightly beaten
  • 1½ Cups Bananas, they should be ripe and mashed
  • ¼ Cup Plain Yogurt
  • 1 Teaspoon Lemon Zest, freshly grated
  • 1 Teaspoon Vanilla Extract
  • Optional: 1 Cup Your Choice: Bittersweet Chocolate or Walnuts or Blueberries
  • Glaze:
  • ½ Cup Brown Sugar
  • 4 Teaspoons Lemon Juice, freshly squeezed
  1. Preheat your oven to 350° F
  2. The oven rack should be in the centre
  3. Grease a 9 by 5 inch (23 x 13 cm) loaf pan - or in this case a Bundt pan
  4. In a bowl, whisk together the flour, sugar, baking soda, and salt
  5. Add the chocolate pieces (or walnuts or blueberries) and combine well
  6. In a separate bowl, mix together the olive oil, eggs, banana, yogurt, and vanilla
  7. Fold the wet mixture into the flour mixture, do not over mix
  8. Pour the batter into your pan and bake until golden brown
  9. Cool slightly and then move onto a wire rack
  10. Prepare the glaze and run it over the top of the loaf when it is cool
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2017/02/banana-bread