A quick post today on something really tasty and delicious; lemony olive oil banana bread with chocolate chips. I know it’s a mouthful. I have in fact had my mouth full of it since I came across the recipe a few months ago. Your eyes are not deceiving you. Those are muffins in the picture above. I’ve made this twice in the form of a bundt cake and once in a loaf pan but the way I like them best is in the shape of delicate little muffins.
They really are cute. The perfect size for freezing and then popping in the oven to warm for breakfast on the run.
There’s a surprise ingredient squeezed in among the chocolate chunks, fragrant mashed banana and whole wheat flour:olive oil.
The olive oil in the recipe combined with nutty whole wheat flour and chocolate chunks and just a few grates of lemon zest turn this banana bread into something extraordinary. Incredible smells of sweet and savory fill the house. In baking the familiar aromas of warm butter and sugar are a given. Olive oil adds aromas from its particular characteristics to the mix, so my grassy olive oil filled the house with pleasantly earthyand sweet smells.
Baking with olive oil is as easy as swapping one oil for another. In the case of butter a few minor adjustments have to be made that won’t change the recipe at all.
I can’t wait to make cookies using olive and I promise there will be more baking using olive olive oil. Right now I’ve got my eye on another cake! See you soon.
Recipe: lemony olive oil banana bread with chocolate chips (adapted from Melissa Clark)
Note: the recipe includes a lemon glaze and although I’ve never glazed my versions, I did include it here. Also if you purchased the muscovado sugar to make the roasted sweet potatoes you can substitute it here for the regular brown sugar, which is what I do.
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup dark brown sugar or muscovado sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup coarsely chopped bittersweet chocolate
1/3 cup good extra-virgin olive oil
2 large eggs lightly beaten
1 1/2 cups mashed, very ripe bananas (3-4 bananas)
1/4 cup sour cream or plain whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
For the glaze
1 cup confectioners’ sugar
4 teaspoons freshly squeezed lemon juice
Preheat the oven to 350 . Grease a 9 x 5- inch loaf pan.
In a large bowl, whisk together the flours, brown sugar, baking soda, and salt. Add the chocolate pieces and combine well.
In a separate bowl, mix together the olive oil, eggs,mashed banana sour cream or yogurt, lemon zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until dark golden brown and a tester inserted into the middle of the loaf comes out clean, about 50 minutes to 1 hour.
Transfer the pan to a wire rack over a rimmed baking sheet to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
While the cakes is almost cool prepare the glaze. In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle the glaze on top of the cake, spreading with a spatula to cover.