Are you craving a comforting, homemade treat that's both delicious and surprisingly healthy? Look no further! This banana bread recipe, made with olive oil instead of butter, is incredibly moist, flavorful, and perfect for any occasion. It’s a fantastic addition to your collection of easy recipes and quick dinner ideas, especially when you have overripe bananas begging to be used. This recipe is a testament to the magic of homemade cooking, transforming simple ingredients into a truly delightful dish.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup extra virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- ½ cup chopped walnuts or pecans (optional)
- Optional: ½ cup chocolate chips
Instructions:
Get started: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your banana bread releases easily from the pan.
Dry ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Make sure there are no lumps; a smooth mixture is key to a light and even texture.
Wet ingredients: In a separate bowl, whisk together the granulated sugar, brown sugar, olive oil, eggs, and vanilla extract. This combines all the wet elements for easy incorporation into the dry ingredients.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough banana bread.
Bananas & Mix-ins: Gently fold in the mashed bananas and your choice of nuts or chocolate chips (or both!). Mixing gently preserves the texture of the banana and prevents the nuts from becoming overly pulverized.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Baking times can vary slightly depending on your oven, so keep an eye on it towards the end.
Cool & Enjoy: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This allows it to set properly, preventing it from crumbling. Slice and serve!
Cooking Tips for the Best Banana Bread:
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
- Don't overmix the batter: Overmixing develops the gluten in the flour, resulting in a tough bread.
- Check for doneness: Use a toothpick or wooden skewer to ensure the bread is fully baked. If it comes out with wet batter clinging to it, bake for a few more minutes.
- Let it cool completely: This prevents the bread from crumbling when you slice it.
Variations:
- Spiced Banana Bread: Add a pinch of nutmeg, allspice, or ginger to the batter for a warm, spiced flavor.
- Citrus Banana Bread: Add the zest of one lemon or orange to the batter for a bright, citrusy twist.
- Gluten-Free Banana Bread: Substitute the all-purpose flour with a gluten-free blend.
Nutritional Information (per slice, approximate):
Calories: 250-300 Fat: 10-15g Saturated Fat: 2-3g Carbohydrates: 35-40g Sugar: 15-20g Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used. This delicious and healthy banana bread recipe is a perfect example of easy recipes that deliver big on flavor. It’s the ideal choice for a healthy meal or a delightful afternoon snack. Enjoy!