Banana bread is a type of bread made from mashed bananas. It is often a moist, sweet, cake-like quick bread; however there are some banana bread recipes that are traditional-style raised breads. Banana bread loaf can be made using butter, regular oil or even olive oil. Here’s my take on Classic Banana Bread In Olive Oil that turned out to be real moist and delicious bread ever. Did you know there’s an interesting history behind banana bread ? Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s. It appeared in Pillsbury’s 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950. (wiki)
National Banana Bread day is the 24rd of February. Bananas appeared in the US in the 1870s and it took a while for them to appear as ingredient items for desserts. The modern Banana Bread recipe began being published in cookbooks around the 1930s and its popularity was greatly helped by the introduction of baking powder on the market. Some food historians believe Banana Bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas (as they were still a costly item to purchase), others believe the modern Banana Bread was developed in corporate kitchens to promote flour and baking soda products.
Abbie’s Pomace Olive oil is the best i could find in my pantry . It is easy to use for any type of baking and Indian cooking Olive pomace oil does not change the taste of the food being prepared with it. Abbie’s produces the finest quality and taste of today’s olive oil . Best part of this Oil is Pomace Olive oil is light and neutral and is ideal for use in cooking and frying. I used it in baking and it was light enough to bake my cake moist and fluffy.
To make Banana Bread :
To make this yummy , scrumptious Classic Banana Bread In Olive Oil first preheat the oven to 180 degrees C. Grease a 9 x 5 inch loaf pan and line the bottom of the pan with parchment paper. Mix Sugar and Olive Oil in a mixing bowl and whisk until sugar dissolves. Add egg one by one and cream until light and fluffy. Add the 3 mashed banana and milk and stir to combine. Keep side. In a separate bowl sift all dry ingredients together and add to the wet ingredients and stir everything until combined. Now pour the batter into the prepared loaf pan, tap gently to break bubbles . Slit a banana into half length wise and place on top of the batter and bake for 60 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool on a wire rack for a few minutes before removing the bread from the pan and allowing it to cool completely. Cut in equal slices and serve with tea.
Also check out ESPRESSO BANANA BREAD RECIPE here.
| Prep Time | 15 minutes |
| Cook Time | 65 minutes |
| Servings |
slices
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- 2 cups All Purpose Flour Maida
- 1 cup sugar
- 2 large Eggs
- 4 Over Rip Bananas
- 1/2 cup Pomace Olive Oil
- 1 tbsp milk
- 1 tsp Ground Cinanamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Ingredients
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- Preheat the oven to 180 degrees C. Grease a 9 x 5 inch loaf pan and line the bottom of the pan with parchment paper.
- Mix Sugar and Olive Oil in a mixing bowl and whisk until sugar dissolves. Add egg one by one and cream until light and fluffy.
- Add the 3 mashed banana and milk and stir to combine. Keep side.
- In a separate bowl sift all dry ingredients together and add to the wet ingredients and stir everything until combined.
- Now pour the batter into the prepared loaf pan, tap gently to break bubbles . Slit a banana into half length wise and place on top of the batter and bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Set aside to cool on a wire rack for a few minutes before removing the bread from the pan and allowing it to cool completely.
