Using olive oil in quick breads adds a lightness and delicate texture that is lovely. Plus, it tastes good and is healthier.
21/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 smashed very ripe bananas
1/2 cup Unflavored or Butter Olive Oil
1 cup sugar
1 cup buttermilk*
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Place a piece of parchment in a 9x5 inch bread pan from one side of the pan to the other with the paper hanging over the sides (not the ends of the pan). Spray lightly with cooking spray.
In a small bowl, whisk the flour, baking powder, baking soda and salt.
In a large bowl or bowl of a stand mixer, beat the olive oil, brown sugar and eggs about 45 seconds. Add the bananas, buttermilk, vanilla and cinnamon, and beat until incorporated.
Add the flour mixture, half at a time, gently mixing until combined. Stir in the nuts if using. Pour into the bread pan. Bake 1 hour to 1 hour and 10 minutes. Test with a toothpick to see if it comes out clean. Cool 10 minutes in the pan; transfer to a rack to cool. Store covered in the refrigerator.
* You can use whole milk with 1 teaspoon of lemon juice or coconut or almond milk if you prefer.
Makes 1 loaf.