Every day there is always something new to learn in our world of food. I have been exploring the multiple oils on the market and how to incorporate the good oils in replacement of a not-so-good oil in a recipe. (FYI – I have eliminated Canola Oil and Safflower Oil from my pantry permanently) Also, I don’t use coconut oil and highly recommend not using it as it has a high amount of medium-chain fatty acids, which are difficult for the body to convert into stored fat. Here is an updated version of my Banana Bread using Olive Oil. I also added an extra banana and reduced the amount of sugar. Although this recipe is not gluten-free it is made with Einkorn flour which is low in gluten, high in protein, low in carbohydrates, rich in B vitamins, and has a great nutty flavor. I garnish the top of the bread before baking it with a few dark chocolate disc.
Preheat oven: 350F
1 tbsp unsalted butter melted
1 cup all-purpose flour or gluten-free flour
1 cup Einkorn Flour
1 tsp baking soda
1 tsp baking powder
3 tbs milled flaxseed
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamon
1/cup blueberries (optional)
4 ripe bananas mashed
2 large eggs
1/2 cup high-quality extra virgin olive oil
1/4 cup brown sugar
1 tsp vanilla extract
~Butter an 8×4 inch loaf pan and line the bottom with parchment paper. Brush top of parchment with a little butter.
~In a bowl combine the flour, baking soda, baking powder, flaxseed, salt, cinnamon, nutmeg and cardamon. Add the blueberries ( if using) and toss lightly to coat with mixture.
~In another bowl, combine the light brown sugar, olive oil, eggs, mashed bananas and vanilla extract.
~Fold the flour mixture into the banana mixture until just combined. pour the batter into prepared loaf pan. Top with dark chocolate discs (optional)
Bake for 50-60 minutes.
Cool bread in pan on a baking rack for 15 minutes before running a knife around edges and unmolding to cool longer on rack.