Banana Bread

[Lesley C]

Banana Bread

This banana bread is best the day it's made because it has a crisp crust and cakey texture. The olive oil gives the bread a fruity flavour, but if you don’t have a good extra-virgin olive oil, use vegetable oil instead.

• 1-3/4 c (240g) flour
  
• 2 tsp (10g) baking powder
  
• 1/4 tsp (1g) baking soda
  
• 1/2 tsp (2g) salt
  
• 2 eggs
  
• 2/3 c (125g) granulated sugar
  
• 1/3 c (75 ml) extra-virgin olive oil (or vegetable oil)
  
• 1 c (250 ml) mashed bananas (about 2 large or 3 small)
  

Preheat oven to 350 F (180 C). Butter and lightly flour the bread mould or use a non-stick spray.

Sift together the flour, baking powder, baking soda and salt. In a large bowl with an electric mixer, beat the eggs with the sugar until doubled in volume. Blend in the olive oil. Alternately stir in the dry ingredients and the banana puree. Pour the batter into the prepared mould and bake for 55 minutes to 1 hour, or until a cake tester comes out clean. Cool on a rack for about 10 minutes, unmould, and let cool completely before slicing

Keywords: Dessert, Snack, Bread

( RG391 )