Lemony Olive Oil Banana Bread
- Number of Servings: 24
Ingredients
1 cup / 4.5 oz / 125g all-purpose flour1 cup / 5 oz / 140g whole wheat flour3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar3/4 teaspoon baking soda1/2 teaspoon kosher salt1 cup / 4 oz / 115 g coarsely chopped bittersweet chocolate1/3 cup / 80 ml extra-virgin olive oil2 large eggs, lightly beaten1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)1/4 cup / 60 ml plain, whole milk yogurt1 teaspoon freshly grated lemon zest1 teaspoon vanilla extract For the glaze:1/2 cup / 3 oz / 85 g sifted dark muscovado or dark brown sugar1/2 cup / 2 oz / 55g confectioners' sugar4 teaspoons freshly squeezed lemon juice
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.
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.
Nutritional Info 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