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banana bread

Mediterranean Olive Oil & Orange Banana Bread

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Prep Time 10 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

Wet Ingredients:
  • 2 large very ripe bananas, mashed (about 3/4 to 1 cup mashed).
  • ½ cup mild Extra Virgin Olive Oil (or neutral oil)
  • ¾ cup fresh-squeezed Orange Juice
  • ½ cup Coconut Sugar
  • 2 tbsp Honey (or Silan/Date Syrup for a strictly vegan version)
  • 1 tsp Orange zest (highly recommended)
Dry Ingredients:
  • 2 cup All-purpose flour (or light spelt flour)
  • 2 tsp Baking powder
  • ½ tsp Baking soda (essential for lift since there are no eggs)
  • ¼ tsp Salt
  • ½ cup Walnuts, roughly chopped

Method
 

  1. Preheat: Set your oven to 340°F (170°C). Grease a standard 9x5 inch loaf pan.
  2. Mix Wets: In a large bowl, whisk together the mashed bananas, olive oil, orange juice, coconut sugar, and honey until well combined.
  3. Combine: Sift the flour, baking powder, baking soda, and salt directly into the wet mixture. Fold gently with a spatula just until the flour disappears. Do not overmix, or the bread will be tough.
  4. Add Crunch: Fold in the chopped walnuts.
  5. Bake: Pour the batter into the prepared pan. Bake for 35–45 minutes.
  6. The Test: Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.

Notes

Pro-Tips for Success

  • Resting Time: Because this recipe is eggless, the structure is more delicate while hot. Let the cake cool in the pan for at least 20 minutes before transferring to a wire rack or slicing.
  • The "Lift": The reaction between the acidic orange juice and the baking soda is what makes this cake fluffy. Get it into the oven shortly after mixing the dry and wet ingredients for the best rise.