Whole Wheat Buttery EVOO Banana Bread

Preheat the oven to 350 degrees. Thoroughly grease a standard loaf pan with one teaspoon of Pinehurst Olive Oil Co. All Natural Butter Flavored Extra Virgin Olive Oil.

In a large bowl whisk together thoroughly:

1 cup all-purpose flour
½ cup whole wheat flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
In a separate bowl blend together:
6 tablespoons Pinehurst Olive Oil Co. All Natural Butter Flavored Extra Virgin Olive Oil
2/3 cup sugar
2 large eggs, lightly beaten

Fold in until combined:

1 cup mashed very ripe bananas (about 2)
½ cup toasted chopped walnuts or pecans (optional)

Combine the wet ingredients in the bowl with the dry ingredients until just incorporated; do not over mix. Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

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