Description
A moist and flavorful banana bread inspired by Tuscan ingredients, perfect for brunch or as an afternoon snack.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/3 cup extra-virgin olive oil
- 1/2 cup plain yogurt
- 2/3 cup granulated sugar (or 1/2 cup + 2 tbsp honey)
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup turbinado sugar for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment.
- Whisk together flour, baking soda, baking powder, salt, and cinnamon in a bowl.
- In a large bowl, mash the bananas until mostly smooth. Stir in olive oil, yogurt, sugar, eggs, vanilla, and lemon zest until combined.
- Gently fold the dry ingredients into the wet just until no streaks of flour remain.
- Pour batter into the prepared pan, smooth the top, and sprinkle turbinado sugar if desired. Bake for 50-60 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use very ripe bananas for best flavor and moisture. Measure flour accurately for consistent results. Don’t overmix to keep the crumb tender.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian