Lemony Olive Oil Banana Bread
Ingredients
The bread
-
1
cup
all-purpose flour
-
1
cup
whole wheat flour
-
¾
cup
dark muscovado or dark brown sugar
-
¾
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
1
cup
coarsely chopped bittersweet chocolate
-
⅓
cup
extra-virgin olive oil
-
2
large
eggs, lightly beaten
-
1½
cups
mashed, very ripe bananas (~3 bananas)
-
¼
cup
plain, whole milk yogurt
-
1
teaspoon
freshly grated lemon zest
-
1
teaspoon
vanilla extract
The glaze
-
½
cup
sifted dark muscovado or dark brown sugar
-
½
cup
confectioners' sugar
-
4
teaspoons
freshly squeezed lemon juice
Instructions
- Preheat the oven to 350°F and grease a 9- by 5-inch loaf pan.
- In a large bowl, whisk together the flours, sugar, baking soda, and salt, then add the chocolate pieces.
- In another bowl, mix the olive oil, eggs, mashed banana, yogurt, zest, and vanilla.
- Pour the banana mixture into the flour mixture and fold until just combined, then scrape the batter into the prepared pan.
- Bake for about 50 minutes until golden brown, then cool in the pan for 10 minutes before transferring to a wire rack.
- Prepare the glaze by whisking together the sugars and lemon juice until smooth, then drizzle over the cooled cake.
Nutrition Facts (estimated)
Servings
10
Calories
416
Total fat
12g
Total carbohydrates
71g
Total protein
5g
Sodium
234mg
Cholesterol
36mg
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