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Easy Banana Bread Recipe {With Olive Oil Instead of Butter}

easy banana bread recipe

Maybe it is the fall air or maybe I just use that as an excuse, but I have been craving a sweet bread for weeks. My boyfriend, being the ever-s0 picky eater will is not interested in seasonal breads such as pumpkin bread, zucchini bread, cranberry bread and so on. He only likes banana bread. He does not like bananas by themselves, but that is the only type of bread he likes to eat. I do not understand the logic, either. Rather than fight him, I decided to make a batch and then another . . . . and then another. By the end of the four-day course, we had gone to the store too many times, gained a few pounds and tailored a banana bread recipe.

Banana Bread Recipe

Serves 12
Prep time 20 minutes
Cook time 1 hour
Total time 1 hours, 20 minutes
Allergy Egg
Dietary Vegetarian
Meal type Bread, Breakfast, Dessert
Misc Child Friendly, Freezable, Serve Cold, Serve Hot
This scrumptious banana bread is full of spices and perfect for a cold day. Due to the fact that it calls for Olive Oil rather than butter, it contains much less saturated fat and cholesterol than other bread recipes.

Ingredients

  • 2 cups flour (all-purpose)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3-4 bananas
  • 1/2 cup olive oil
  • 2 eggs
  • 1 tablespoon vanilla
  • 3/4 cups brown sugar
  • 1/4 cup white sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 dash cloves

Directions

Step 1 Preheat oven to 350°.
Step 2 In a large bowl, combine the flour, baking soda and baking powder.
Step 3 In a separate bowl, smash the bananas and combine with oil until the consistency is even
Step 4 Stir in the eggs, vanilla followed by the sugars, cinnamon, nutmeg and cloves
Step 5 Pour in the flour mixture and mix until the consistency is even.
Step 6 Pour the batter into an 8×8 inch pan.
Step 7 Bake for 50-60 minutes. Make sure the bread is fully cooked by poking a knife in the middle of the bread.

Note

You can lessen the amount of both the white sugar and brown sugar by a few tablespoons total to suit your tastes. I lessened it a bit each time as the batched amounted.

Enjoy the bread with a bit of butter or on its own. It was the perfect amount of sweetness for us and we loved to eat it for breakfast on the weekend with a glass of milk. Hope you love this banana bread recipe as much as we did!

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