OLIVE OIL BANANA BREAD

OLIVE OIL BREAD + BANANA BREAD = the best of all worlds.

The simplest breads are the best ones. With minimal ingredients, this bread has a very clean and even flavor. It is easy to taste the banana. It is easy to taste the olive oil. It is balanced, minimally sweet, and flavorful. Eat it straight or slather honey butter all over it. This one’s a big hit with my family! I look forward to hearing if you feel the same way!

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OLIVE OIL BANANA BREAD

Yield: 1 Loaf

Author: Michelle Williams

Prep time: 10 MinCook time: 1 H & 10 MTotal time: 1 H & 20 M

Ingredients

• Overly Ripened Bananas (3)
• White Sugar (1 cup)
• Eggs (2)
• Extra Virgin Olive Oil (1/3 cup)
• Salt (1/4 teaspoon)
• All Purpose Flour (1 1/2 cups)
• Baking Soda (1 teaspoon)
• Baking Spray

KITCHEN ITEMS

• Large Mixing Bowl
• Fork
• Loaf Pan
• Toothpick
• Cooling Rack

Instructions

TO MAKE YOUR BANANA BREAD

1. Preheat your oven to 350°.
2. In your mixing bowl, use the back of your fork to mash down your bananas.
3. Mix in sugar, eggs, and olive oil. Mix until even.
4. Add flour, baking soda, and salt. Mix them in fully.
5. Grease your loaf pan with your baking spray.
6. Pour your batter into your loaf pan.
7. Bake until you can stick a toothpick into the center of the loaf and only crumbs (no uncooked batter) come out on it—about 1 hour and 10 minutes. Do test with your toothpick 5 minutes early. Stick it in the middle of your banana bread. It should come out with only crumbs on it, not batter.
8. Careful not to burn yourself, transfer your loaf to your cooling rack. I placed the rack on top of the banana bread in the loaf pan, held it tightly, flipped it, and then used my hands to flip the loaf right-side-up agian.
9. Let cool to room temperature before cutting. This isn’t a firm rule but your banana bread will cut better this way. Enjoy!

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