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
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.
