Using extra virgin olive oil helps keep it moist, as does using lots of bananas, which also helps naturally sweeten the bread.
There isn't a lot of sugar in the recipe, but it's still deliciously sweet.
This banana bread recipe, perfect for fall, uses both white and whole wheat flour, which adds nutritional value without compromising the light and fluffy texture.
How to make moist banana bread
First, some general advice for success:
- Generously grease a plum cake mold with extra virgin olive oil; it's okay if a little collects on the bottom!
- Mix the wet ingredients in a large bowl: extra virgin olive oil, a little brown sugar, eggs, and mashed bananas.
- Add the spices: baking soda, salt, vanilla and cinnamon (cocoa to taste).
- Finally, combine the whole wheat and white flour, pour into the prepared pan, and bake! It's super easy and only requires one bowl, so cleanup is a breeze.
Making banana bread with olive oil instead of butter : is it possible?
We've already talked about this before, and it's possible to use extra virgin olive oil instead of butter, reducing the "bad" fats and making the recipe vegan in many cases.
We at Frantoio D'Orazio obviously love using extra virgin olive oil for cooking .
In addition to its health benefits , it keeps cakes moister than butter.
Additionally, baked goods stay soft longer, while those made with butter tend to dry out more quickly.
Another advantage is that there is no need to soften or melt it: just pour the oil directly into the bowl and it's ready!
Finally, after baking the banana bread, simply turn the pan upside down and the bread will come out easily.
Banana bread with extra virgin olive oil recipe
Here is the recipe for super soft and healthy Banana Bread , prepared with extra virgin olive oil and wholemeal flour:
Ingredients:
- 1/2 cup extra virgin olive oil: we recommend using our Simone extra virgin olive oil
- 1/2 cup brown sugar, pressed
- 2 eggs
- 4 ripe bananas, mashed (about 2 cups)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1 cup of 00 flour
Instructions:
- Preheat oven to 180°C.
- Prepare a loaf pan by generously greasing the bottom and sides with about 2 tablespoons of olive oil. Make sure it's well coated.
- In a large bowl, combine the remaining oil (just under 1/2 cup) with the brown sugar. Mix until smooth.
- Add the eggs and beat for about 1 minute until well incorporated.
- Add the mashed bananas and mix until smooth.
- Add the baking soda, salt, cinnamon, and vanilla extract. Mix well.
- Gently add the whole wheat flour and plain flour. Mix until fully incorporated and there are no traces of dry flour. Be careful not to overmix.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for at least 10 minutes before removing it. If necessary, run a knife along the sides to help loosen the bread, then invert the pan onto a wire rack to cool completely.
- Serve warm with salted butter for a delicious experience!
How to store banana bread
- At room temperature : Store in an airtight container for up to 3 days.
- In the refrigerator : it keeps for a week.
- In the freezer : Cut the bread into slices, then store in a plastic bag for up to 6 months. Try to remove as much air as possible before freezing.
Notes and suggestions:
- If the bread seems too salty, reduce the amount of salt to 1/2 – 3/4 teaspoon, or adjust according to taste.
- For an even softer result, you can use frozen overripe bananas. Simply heat them in the microwave (unpeeled) for 1-2 minutes, then cut off the top and squeeze the pulp directly into the bowl.
- You can replace the olive oil with other oils, such as canola or coconut oil, or even butter.
- As for the flour, it's best to mix whole wheat flour and 00 flour, but you can adjust the proportions to taste. Keep in mind that using all whole wheat flour may make the bread denser.
Enjoy this soft and tasty banana bread, perfect for breakfast, a snack, or as a dessert!
What's the healthiest oil for baking? Extra virgin olive oil is the best in terms of nutrition.
Not only that, this oil has a delicious, velvety flavor and is packed with health benefits: it is a rich source of antioxidants and monounsaturated fatty acids.
Extra virgin olive oil is the most suitable fat for cooking due to its lower oxidizability, especially in more stressful preparation processes such as long cooking times or those carried out at high temperatures.
An oil's resistance to oxidation is influenced in particular by two factors: its fatty acid composition, or the oil's degree of unsaturation, and the possible presence of antioxidant components, or compounds that prevent the onset of the oxidative process by delaying it in its initial stages.
What happens to extra virgin olive oil during cooking?
During cooking, both bitterness and pungency tend to decrease, especially in aqueous and acidic environments, such as tomato sauces or dairy-based bases. Bitter phenols present in oil can migrate into the aqueous phase; in this situation, vapor recovery through specific measures can be very useful.
Generally, cooking softens the harsh bitterness of oil , although antioxidants may suffer some loss. At the end of cooking, the fresh, herbaceous, and fruity aromas may fade, replaced by less intense odors, with a marked reduction in bitterness and pungency. However, it's important to note that you can compensate for this loss by adding a few drops of raw oil at the end of cooking.
