Sweet
Experience the sweet harmony of ripe bananas and honey, perfectly complemented by the rich, delicate flavor of extra virgin olive oil in this Honey Almond Olive Oil Banana Bread. Not only does olive oil provide a heart-healthy alternative to traditional fats, but it also ensures a moist and tender crumb. This gluten-free and dairy-free delight is an ideal treat for breakfast or a wholesome dessert.
Ingredients
- 1/2 cup extra virgin olive oil
- 3 ripe bananas, mashed
- 1/2 cup honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup slivered almonds
Instructions
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Step 1Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with olive oil or line it with parchment paper.
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Step 2In a large bowl, whisk together the mashed bananas, olive oil, honey, eggs, and vanilla extract until well combined.
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Step 3In a separate bowl, mix the gluten-free all-purpose flour, almond flour, baking soda, salt, and cinnamon.
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Step 4Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
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Step 5Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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Step 6Sprinkle the slivered almonds evenly over the top of the batter.
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Step 7Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
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Step 8Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips & Serving Suggestions
- For added texture, fold in 1/4 cup of dairy-free chocolate chips or dried fruits into the batter.
- Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Serve slices of banana bread with a drizzle of warmed honey or a dollop of almond butter for a decadent treat.