Olive Oil Banana Bread

Prep time 1 hour 15 minutes Servings 8

Olive oil banana bread (or banana loaf, if that's what you call it) is one of the most-searched baked goods online, and yes, you can use olive oil in place of butter with no compromise: swapping in oil keeps the crumb moist for days longer. Polifemo's golden fruitiness pairs naturally with ripe banana, a genuinely good excuse to bake on a Sunday morning.

Ingredients

3 very ripe bananas, mashed
1/2 cup Polifemo
2 large eggs
3/4 cup brown sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Instructions

Preheat the oven to 350°F and grease a 9x5-inch loaf pan, or line it with parchment for easy removal.
Mash the bananas well in a large bowl until mostly smooth, then whisk in Polifemo, eggs, and brown sugar until fully combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and fold gently with a spatula, just until no streaks of flour remain, overmixing will make the loaf dense and tough.
Pour the batter into the prepared pan and smooth the top.
Bake 50 to 60 minutes, until the top is deep golden and a toothpick inserted in the center comes out clean.
Cool in the pan 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Nutrition

Serving size 1 slice

Calories 351

Total fat 15g

Saturated fat 2g

Cholesterol 46mg

Sodium 341mg

Carbohydrates 51g

Dietary fiber 2g

Sugars 25g

Protein 5g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.