24 July 2012

lemony olive oil & almond banana bread.







This recipe is adapted from Heidi Swanson's blog 101 Cookbooks. The brown sugar-lemon glaze is killer & pairs perfectly with the moist, dense bread.  My brother Peter asked me to make two more, while shoving half the loaf in his mouth!  His assessment is that the bread tastes like a giant doughnut (the cake ones--not the yeast ones).  As homemade doughnuts are essentially his favorite food--I will take it as a compliment. You can't get too many of those from a younger brother. 

lemony olive oil & almond banana bread.
makes 1 loaf 

dry ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
3/4 tsp baking soda
1/2 tsp sea salt
  1. Preheat the oven to 350 degrees. Grease & flour a loaf or bunt pan. 
  2. Sift together dry ingredients in a medium sized bowl.
wet ingredients:
2 free-range eggs
3/4 cup light brown sugar
1/3 cup olive oil
3 ripe bananas, mashed
1/4 cup plain Greek yogurt
1 tsp vanilla
1 tsp lemon zest
1 cup chopped or slivered almonds
  1. Beat together the eggs, sugar & olive oil until thoroughly combined. 
  2. Add the bananas, yogurt, vanilla & lemon zest. 
  3. Gently fold in the almonds. Pour into the greased pan & bake for 50 minutes. It is okay if the bread is still a little moist in the middle.
  4. Let cool on a rack for 10 minutes. Remove from pan & spread on the glaze.
for the brown-sugar lemon glaze:
1/2 cup light brown sugar
1/2 cup icing sugar
the juice of 1 lemon
  1. Stir together.
happy eatings & cheers!


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