Olive Oil Banana Bread
Banana bread is always better made with olive oil because it helps it to retain the moisture. Store under a glass lid and it keeps for a few days. It works well toasted for breakfast and served with crème fraiche or natural yoghurt. It is also good with a little almond butter.
200g Plain flour
1tsp Baking powder
1tsp Ground cinnamon
A pinch of salt
125g Unrefined brown sugar
125ml Extra Virgin Olive Oil. We like to use a more decisive oil for this cake because the pepperiness works well in contrast with the sweetness of the banana. Try Tenuta Arcamone from Frantoio de Carlo in Puglia or Dradista from Frantoio Librandi in Calabria.
2 Ripe bananas (1 ½ smashed and ½ sliced)
Preheat the oven to 170C/340F and line a small loaf tin with baking parchment.
Mix the flour, baking powder, cinnamon, salt and sugar with an electric mixer. Then in a separate bowl mix the olive oil, eggs and the smashed banana until combined. Pour this over the dry ingredients and mix thoroughly on a slow speed.
Spoon in to the loaf tin and lay the banana slices over the batter.
Bake for around 40-45 minutes and then allow to cool in its tin before removing on to a wire rack to cool further.