SparkPeople Advertisers Keep the Site Free

5 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 166.2
  • Total Fat: 6.6 g
  • Cholesterol: 15.7 mg
  • Sodium: 101.7 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.0 g

View full nutritional breakdown of Lemony Olive Oil Banana Bread calories by ingredient
Report Inappropriate Recipe

Lemony Olive Oil Banana Bread

Submitted by: CATCH23

Introduction

this recipe is adapted from 101cookbooks.com. I used dark chocolate chips, but you can use whatever you want. We did ours in a bundt pan and it make it look a little fancier. this recipe is adapted from 101cookbooks.com. I used dark chocolate chips, but you can use whatever you want. We did ours in a bundt pan and it make it look a little fancier.
Number of Servings: 24

Ingredients

    1 cup / 4.5 oz / 125g all-purpose flour
    1 cup / 5 oz / 140g whole wheat flour
    3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
    3/4 teaspoon baking soda
    1/2 teaspoon kosher salt
    1 cup / 4 oz / 115 g coarsely chopped bittersweet chocolate
    1/3 cup / 80 ml extra-virgin olive oil
    2 large eggs, lightly beaten
    1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
    1/4 cup / 60 ml plain, whole milk yogurt
    1 teaspoon freshly grated lemon zest
    1 teaspoon vanilla extract

    For the glaze:
    1/2 cup / 3 oz / 85 g sifted dark muscovado or dark brown sugar
    1/2 cup / 2 oz / 55g confectioners' sugar
    4 teaspoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.

In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. You want to get that beautiful color on the cake, but at the same time you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it. Erring on the side of under-baking versus over.

Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.

While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.

Serving Size: 24 thin slices from the bundt pan

Number of Servings: 24

Recipe submitted by SparkPeople user CATCH23.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe