Extra Virgin Olive Oil Banana Bread
110g Wholemeal flour
110g Plain flour
1 ½ Tsp Bicarbonate Soda
½ Tsp Sea Salt
250g Dark Brown Sugar
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
Preheat conventional oven to 170ºC.
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.
In a large bowl whisk together wholemeal & plain flours, bicarbonate soda and salt.
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.
Reduce speed to low, add flour mixture and mix until combined.
Add bananas and mix until combined. Fold in the nuts & scrape batter into prepared pan, smooth the top and sprinkle over brown sugar.
Bake bread for approximately 60-65 minutes or until a skewer inserted into the center comes out clean.
Transfer pan to a wire rack and let the loaf cool in pan for 1 hour.
Turn out bread and let cool completely before slicing.