Sunday, April 28, 2013

Lemon Olive Oil Banana Bread

Seems there's a wide variety of banana bread recipes available these days.  Having tried many recipes,  my favorite still remains Mrs. Flint's.  Mrs. Flint was my good friend Larry's mother. Something about a recipe that's been around for probably a hundred years, just makes it hard to beat.

When I ran across this recipe,  I was intrigued by the use of lemon and olive oil, so I decided to give it a try.   I love the flavor lemon adds to the bread and the chunks of chocolate give it an extra richness.  If you're looking for a new take on banana bread, give this recipe a try,  it's delicious. 

Lemon Olive Oil Banana Bread
Recipe courtesy of 101 Cookbooks
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
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.

I am linking this to On the Menu Monday, Miz Helen's Full Plate Thursday and Foodie Friday.


  1. Oh my this looks spectacular! My mom makes banana bread and it is ho-hum!(Sorry, mom!) This looks just delicious! I'm making this for sure! Thanks for sharing this sweet treat at ON THE MENU MONDAY.

  2. I'd love a slice of your banana bread. Looks fantastic with the glaze. I'll have to try this, we love banana bread in our house!

  3. What a lovely and unique twist on banana bread! It looks yummy.

  4. I've stuck with my tried and true for about 20 years now but the sound of the lemon and olive oil in this one wants me to break away and try a new banana bread!

  5. Such an aromatic bread Julie! Olive oil is the best oil!

  6. I've made this before and it is so surprisingly good! Love the extra flair that the lemon and olive oil give it!


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