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Extra Virgin Olive Oil Banana Bread

80' Medium 12345

Serves 8-10

110g Wholemeal flour
110g Plain flour
1 ½ Tsp Bicarbonate Soda
½ Tsp Sea Salt
250g Dark Brown Sugar
90g Mascarpone
100ml Bertolli Extra Virgin Olive Oil
2 Large Eggs
4 Bananas, Ripe
125g pecans or walnuts, roughly chopped
1 tbsp brown sugar
Bertolli Extra Virgin Olive Oil Spray

METHOD

STEP 1

Preheat conventional oven to 170ºC.

STEP 2

Lightly spray a loaf tin with the Bertolli Extra Virgin Olive Oil Spray and line with baking paper, leaving a generous overhang on long sides.

STEP 3

In a large bowl whisk together wholemeal & plain flours, bicarbonate soda and salt.

STEP 4

Using an electric mixer on medium-high speed, beat brown sugar, mascarpone and Bertolli Extra Virgin Olive Oil until light and fluffy. Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.

STEP 5

Reduce speed to low, add flour mixture and mix until combined.

STEP 6

Add bananas and mix until combined. Fold in the nuts & scrape batter into prepared pan, smooth the top and sprinkle over brown sugar.

STEP 7

Bake bread for approximately 60-65 minutes or until a skewer inserted into the center comes out clean.

STEP 8

Transfer pan to a wire rack and let the loaf cool in pan for 1 hour.

STEP 9

Turn out bread and let cool completely before slicing.

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