Olive Oil Banana Bread

This is my third banana bread recipeI published over on my food blog and, might I say, my new favorite. My first few recipes were fun- high protein, great source of fats, but definitely suffered a bit in the texture and taste realm. If you’re craving a more traditional banana bread, this is the one for you. It’s the closest replica of a traditional banana bread I’ve found- dense, moist, and ultra delicious. I found it didn’t need any chocolate chips or blueberries, it was perfect on it’s own, but feel free to play around with adding them or other mix ins.

INGREDIENTS

3 large bananas, mashed
1/2 cup extra virgin olive oil
1/2 cup coconut sugar
2 large eggs
1 teaspoon vanilla extract
1 cup gluten free flour (Bob’s Red Mill 1-to-1 is the only one I use)
1 cup almond flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 tsp salt
Optional: walnuts, dark chocolate chips, blueberries

INSTRUCTIONS

Preheat oven to 350 F. Grease either a loaf pan with coconut oil, and line the bottom & sides with parchment paper. In a large bow, whisk together mashed banana, oil, sugar, eggs and vanilla until smooth. Mix in the flours, baking powder, cinnamon & salt until well combined. Fold in any other mix-ins. Bake in oven for 40-45 minutes, until an inserted toothpick comes out clean. Allow bread to cool before serving.

Recipe adapted from Rachl Mansfield.