This banana bread came about one day when I had a bunch of overripe, fruit fly calling bananas on my kitchen counter but no room temperature butter. I know I could have zapped the cold butter in the microwave but I always seem to melt it too much and make a mess. And being the impatient baker I am, I did not want to wait to let it warm up naturally. Instead, I used a light tasting extra virgin olive oil.
In case you didn’t know, you don’t substitute olive oil and butter amounts tbsp by tbsp. In this case, the original recipe calls for ¼ cup of butter but I only needed 3 tbsp of oil (healthier already!). I also didn’t cream the oil and sugars as I would have if I had used butter since the oil is in a liquid state.
Olive oil works in many baked goods but especially well here with the fruity bananas and deep tasting molasses and oats. It also adds a great depth of flavour that goes well with the cinnamon.
This banana bread is amazing toasted especially with … a little pat of butter! LOL…so much for “health” improvements. Oh well, I’m sure you’ll love it anyway you eat it!
Ingredients1 c white flour
1/2 c whole wheat flour
1/2 c large flake oats
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
2/3 c sugar
3 tbsp olive oil
1/2 c molasses
2 large eggs
1 c mashed bananas
1/3 c low fat sour cream
1 tsp vanilla
What to do
- Preheat oven to 350 degrees F.
- Whisk, in a large bowl, flours, oats, baking soda, cinnamon, salt and sugar.
- In another bowl, whisk together eggs, molasses, olive oil, bananas, sour cream and vanilla.
- Add wet to dry ingredients and stir until just combined.
- Place batter into a 8 x 4 pan that has been coated in non-stick spray.
- Bake for about an hour or until toothpick comes out clean.
- Let cool for 15 minutes and then remove from pan to cool completely.