Maple Olive Oil Banana Bread
makes 8 x 4 inch loaf
recipe adapted slighting from Tara O’Brady for UPPERCASE Magazine
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1/2 cup olive oil
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 2 eggs
- 3 ripe bananas, mashed (about 1 cup puree)
- 1/2 cup Greek yogurt
for the topping:
- 2 tablespoons turbinado sugar
- 1/2 teaspoon ground cinnamon
Preheat oven to 350F. Butter an 8 x 4 inch loaf pan. Line pan with a sling of parchment paper, with the long sides overhanging. Lightly butter the parchment, then set the pan aside.
Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.
In a large bowl, whisk together the olive oil and brown sugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Add the eggs, one at a time and beat until fully incorporated. With a wooden spoon, stir in the bananas, then Greek yogurt. Add the flour mixture to the liquids, stirring until just combined. Do not over mix. Pour batter into prepared pan, evening out the top if necessary.
Mix together the turbinado sugar and cinnamon. Sprinkle the topping liberally over the batter and baked until a cake tester inserted in the middle of the loaf comes out clean, about 60-70 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Using the parchment sling, life the bread out of the pan, unwrap and allow to cool completely on a wire rack.