To me, a warm slice of banana bread is one of my favorite comfort foods. I love the contrast of a crispy crust and a slightly squishy, super banana-y interior. This particular banana bread is moist, tender, and full of banana flavor. I liked the idea of using olive oil in the bread, but honestly I couldn't really detect a flavor difference - I think next time I'd use less expensive vegetable oil. I do love the addition of plain yogurt as it adds a great tang to the bread. Overall, this is a gorgeous loaf and feels relatively healthy between the bananas, whole wheat flour, and non-fat yogurt - so you can feel free to enjoy it for breakfast!
Olive Oil Banana Bread (adapted from Bay Area Bites, original recipe here)
Makes 1 loaf cake
2 ripe bananas, mashed
3/4 cup olive oil
3/4 cup plain yogurt (I used non-fat)
1 tsp vanilla
1 cup all purpose flour
1 cup whole wheat flour
1 cup white sugar
2 tsp baking powder
1/4 tsp salt
1. Preheat the oven to 350 degrees and spray a loaf pan with oil.
2. Mix together the bananas, oil, yogurt, eggs, and vanilla in a large bowl.
3. In a small bowl, whisk together the flours, sugar, baking powder, and salt. Add the dry ingredients to the wet and fold together with a rubber spatula until just combined.
4. Scrape the batter into the prepared loaf pan and bake until a tester comes out clean, about 65 minutes.