Before the olive oil cake baking craze came about, there was a lovely post by Stephanie Hua from Lick My Spoon called Mariangela’s Olive Oil Banana Bread. In this post she talked about life in Italy and how cake making can be straightforward. Find a recipe you love the taste of and make it over and over again. With time, it becomes part of your routine, part of you, something that does not need a lot of thought when you're short on time. With practice, it becomes a success every time you bake it. If you are not a morning person, like myself, then this quote will resonate with you: “…mornings are much easier when there is cake”. The main sentiment being to make and enjoy an easy, delicious breakfast.
At my home, bananas often go past the ripeness stage where they are enjoyable to eat as is. Soft and spotty, these bananas are made into weekend pancakes or thrown into the freezer for future use. I went through a stage of trying to make “healthy” banana bread by substituting flours and sugars for alternatives. In doing so, I always ended up adding a handful of chocolate chips to balance the flavour, add sweetness and distract from the dryness. However, the addition of chocolate chips contradicts the ultimate goal of making a more nutritious bread. In the end, I felt I should have made a traditional recipe and planned to enjoy a smaller amount. I have not given up on making a healthier version of a traditional banana bread recipe but I have become less drastic in my substitutions. As you have likely noticed if you have been following along, I am a big fan of light spelt flour.
In the online world, a post published in 2012 is almost lost at the end of 2016 (unfortunately). This recipe has been a staple in my baking arsenal and I'm pleased to re-introduce it to you. It is not overly sweet but perfectly indulgent. I have made some small changes to this forgiving recipe.
Olive Oil Banana Bread
Makes: 1 cake (Bundt pan)
Time: 20 minutes of prep plus 40 minutes bake time
2 bananas (about 115mL or 1 cup)
130g (2/3 cup) granulated sugar
155mL (3/4 cup) olive oil plus more for greasing the tin
190mL (3/4 cup) plain or vanilla yoghurt (not fat free)
2 large eggs, beaten
2 tsp vanilla extract
150g (1 cup) all-purpose unbleached flour
110g (1 cup) light spelt flour
2 tsp baking powder
¼ tsp fine grained salt
1. Preheat oven to 350°F (175°C).
2. Brush olive oil along the bottom and edges of a Bundt pan.*
3. Mash the bananas with a fork in a large bowl. Mix in the sugar, olive oil, yoghurt, eggs and vanilla with a wooden spoon.
4. Whisk the flours, baking powder and salt in a bowl.
5. Add the dry mixture to the wet mixture. Stir until combined.
6. Pour into a prepared pan and bake for 38 to 45 minutes, or until an inserted skewer comes out clean.
7. Let the cake cool on a wire rack for 15 minutes and then flip it upside down onto the wire.
Enjoy for breakfast with fresh fruit and milky coffee while reading the newspaper.
* A 20 cm x 20 cm (8x8 inch) pan may be substituted but a Bundt pan makes it feel a little bit fancy.