Lemony Olive Oil Banana Bread
- 1 cup / 4.5 oz / 125g all-purpose flour
- 1 cup / 5 oz / 140g whole wheat flour
- 3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup / 4 oz / 115 g coarsely chopped bittersweet chocolate
- 1/3 cup / 80 ml extra-virgin olive oil
- 2 large eggs, lightly beaten
- 1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
- 1/4 cup / 60 ml plain, whole milk yogurt
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1/2 cup / 3 oz / 85 g sifted dark muscovado or dark brown sugar
- 1/2 cup / 2 oz / 55g confectioners' sugar
- 4 teaspoons freshly squeezed lemon juice
- This recipe is vegetarian
- Produce
- Bananas (~3 bananas), VERY ripe (1 1/2 cups)
- Lemon, zest (1 teaspoon)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking soda (3/4 teaspoon)
- Bittersweet chocolate (1 cup)
- Confectioners' sugar (1/2 cup)
- Kosher salt (1/2 teaspoon)
- Muscovado or dark brown sugar, dark (1 1/4 cup)
- Olive oil, extra-virgin (1/3 cup)
- Vanilla extract (1 teaspoon)
- Whole wheat flour (1 cup)
- Drinks
- Lemon juice, freshly squeezed (4 teaspoons)
- Dairy
- Whole milk yogurt, plain (1/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published November 3, 2011 (1 year ago).
149 people saved this recipe.
