Banana Bread made with Olive oil

I promised you I wouldn't bombard you with pumpkin recipes this Fall (although I have so many I'm wanting to share with you right now!). But I promised I wouldn't, so I will sneak them in, one by one, so you won't even know it happened!

One of my favorite breads to make in the Fall is banana bread. Really it's one of my favorite breads to make, but fall is when I can go back into the kitchen and get things heated up by turning on my oven after its long hibernation through the summer months. So it has become a Fall favorite.

This banana bread has a twist. Did you really expect me to share something ordinary? I used olive oil in this recipe instead of butter.

I know what you're thinking, ICK! Olive oil? Yes, olive oil. Believe it or not, you can substitute olive oil for butter in many recipes like this one or even lemon curd! And I thought the same thing when one of my foodie friends used olive oil in a cake.

But actually, olive oil is a healthier option than butter and it makes this bread just moist enough to make it scrumptious! And you can't even taste the olive oil!

I dare you to make this banana bread recipe with olive oil and then make another loaf, using butter, and set both loafs out this Thanksgiving to see which your guests prefer, if they can tell the difference.

It will keep the conversation fun and you get to show off your awesome baking skills! Plus, it doesn’t have one single pumpkin ingredient!

Banana Bread made with Olive oil

Recipe by Julie Murphy

A deliciously moist banana bread made with olive oil.

Prep time: 15 minutes
Cook time: 60 minutes
Total time: 75 minutes
Yield: 1 loaf
Ingredients

• 2 cups All-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 cup granulated sugar
• 3 very ripe bananas, mashed
• 3 large eggs
• 1 teaspoon banana extract
• 1/2 teaspoon vanilla extract
• 1 Tablespoon coconut milk
• 8 Tablespoons olive oil

Cooking Directions

1. Preheat oven to 350F degrees.
2. Prepare a 9" x 5" loaf pan by wiping down with olive oil and a clean, dry paper towel or you can use a non-stick cooking spray. You can also line the loaf pan with parchment paper instead of oils. Set aside.
3. In a medium bowl, add flour, baking soda, baking powder, sea salt, and cinnamon. Set aside.
4. In a large mixing bowl, cream together sugar, mashed bananas, and eggs.
5. Combine banana extract, vanilla, coconut milk, and olive oil to sugar mixture.
6. Gradually add in dry ingredients until all are combined, with no dry pockets of flour.
7. Pour into prepared loaf pan and bake in preheated oven for 50 to 60 minutes, or until inserted knife comes out clean.
8. Remove from oven and let cool for 15 minutes.
9. Run a clean butter knife along the edges of the loaf pan, this helps to loosen the loaf from the pan before flipping over.
10. Placing a wire rack over top of loaf pan, invert rack and pan. Loaf should come out nicely onto the wire rack where it can cool completely. If your loaf sticks to the pan, give a few light taps to the bottom of the loaf pan with the blunt end of the butter knife.
11. Best served warm. Butter or margarine is optional.

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