Olive oil banana bread with molasses

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! 

Ingredients

1 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

1. Preheat oven to 350 degrees F.
2. Whisk, in a large bowl, flours, oats, baking soda, cinnamon, salt and sugar.
3. In another bowl, whisk together eggs, molasses, olive oil, bananas, sour cream and vanilla.
4. Add wet to dry ingredients and stir until just combined.
5. Place batter into a 8 x 4 pan that has been coated in non-stick spray.
6. Bake for about an hour or until toothpick comes out clean.
7. Let cool for 15 minutes and then remove from pan to cool completely.

Daring Bakers - Grape-Almond quick bread

Grapes are not used to their full potential. You see them in tarts,fruit salad and on cheese plates but rarely in other baking. I wasn't sure if there was a reason for this or not but I wanted to find out!

I decided to create a grape quick bread with a lemon glaze (lemons and grapes really compliment each other). Did it work? Definitely! The grapes shrink a little bit which increases their sweetness and the lemon glaze adds a bit of zing.

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

See other recipes here.


Adapted from thekitchn

Ingredients
1 tsp ground Cinnamon
1/4 tsp Nutmeg
2 tbsp ground Flax (optional)
2 tbsp hemp hearts (optional)
1/2 c whole wheat flour
1-1/2 c all purpose flour
1/2 c super fine sugar
1 c grapes, cut in half
1 egg
1 c buttermilk
1/4 c butter, melted
1 tsp almond extract
1-1/2 tsp baking powder
1 tsp baking soda
1 tsp salt

Glaze
1 cup powdered sugar
1-2 tbsp lemon juice depending on how thick you want it
What to do

• In a large bowl, whisk together spices, flours, sugar, baking powder, baking soda and salt.
• In a medium bowl, combine melted butter, buttermilk and almond extract.
• Pour wet ingredients over dry.
• Stir to combine. Use a light hand and stop as soon as ingredients are mixed. If you over stir, your loaf will be tough.
• Gently fold in grapes.
• Scoop batter into 9 x 5 pan.
• Bake for 45-55 minutes or until toothpick inserted into middle of loaf comes out crumbless.
• Remove from oven and cool for 5 minutes.
• Meanwhile prepare glaze by combining powdered sugar and lemon juice. Whisk until smooth.
• Poke loaf multiple times with a wooden skewer or toothpick.
• Pour glaze over warm loaf.
• Cool and dig in!

Mom's Banana Bread Recipe

These little loaves even look like bread slices..get it...banana bread!

I grew up with this banana bread. It is especially good with a little slather of butter while it is still warm. I'd like to tell you that this will keep for a few days but the reality is it that it rarely lasts more than a day before it is eaten up!

And now for some banana  humour:

Q:Why do bananas wear suntan lotion?
A: 'Cause they peel!


Q:Why are bananas never lonely?
A:Because they hang around in bunches.

I usually use  a 9x5 loaf pan for this recipe but once in awhile I use a financier pan to make little loaves which are perfect for my kids' lunches. If you use these little pans (1-1/2 x 3 in) baking time is about 20 minutes.





Ingredients

• 1-3/4 cup flour
• 3/4 c mini chocolate chips
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/3 cup shortening
• 2/3 cup sugar
• 2 eggs, beaten
• 1 tsp vanilla
• 2 medium and very ripe bananas, mashed (about 1 cup)

What to do
Preheat oven to 350 degrees F.

• Sift flour, baking powder, salt and baking soda in medium mixing bowl.
• Cream shortening.
• Add sugar and beat till light and fluffy.
• Add the eggs and vanilla. Beat for 1-2 minutes.
• Add dry ingredients alternately with bananas beating until combined after each addition.
• Stir in chocolate chips.
• Pour into 9 x 5 inch loaf pan.
• Bake for 50 - 55 minutes or until inserted toothpick comes out clean.