We harvest around a hundred olive trees in Italy and press for our own extra virgin olive oil. In fact, I am heading to Italy mid-October to harvest our olives again this year. Fortunately, I have our own delicious oil, and I try to use this heart-healthy fat instead of butter in my baking whenever possible. This delicious, moist bread is not overly sweet, but is full of banana flavor.
As well as mashed bananas, I like to add one banana diced into my batter so the bread has tender pieces in every bite. I like to make two loaves of bread when baking and freeze one for later. Just thaw completely before slicing. Because these loaves are so moist, they are best well wrapped in the refrigerator.
- 4 Large Mashed Bananas
- 2 Medium Bananas Diced
- 1 Halved Banana For Top If Desired
- 4 Large Eggs At Room Temperature
- 1 Cup White Sugar
- 1 Cup Brown Sugar
- 1 Cup Extra Virgin Olive Oil
- 3 Teaspoons Vanilla Extract
- 2/3 Cup Buttermilk
- 3 Cups All-purpose Flour
- 2 Teaspoons Baking Soda
- 1 Teaspoon Salt
- Preheat oven to 350 degrees F. and spray two 9x5 inch loaf pans with baking spray.
- In a medium bowl, stir together the flour, baking soda, and salt.
In a large bowl, using an electric hand mixer on medium speed, beat together the bananas, eggs, olive oil, sugars, and vanilla.
- Add the buttermilk and mix until smooth.
- Add the dry ingredients to the wet and mix on low speed just until mixed.
- Divide the batter into the two pans.
- If using the half banana, place cut side up on top of the batter.
- Bake for 50 to 55 minutes or until a skewer or cake tester inserted into the center comes out cleanly.
- Cool for 10 minutes then remove from pan.
- Cool to room temperature before slicing.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 446Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 54mgSodium: 379mgCarbohydrates: 69gFiber: 3gSugar: 39gProtein: 6g