This is the quickest banana bread recipe I know – the ingredients are really easy to mix together and you can have it in the oven in under 15 minutes. The tricky bit is not eating it as soon as it’s baked, because the aroma is amazing! I eat it as it is, but you may like to toast and / or butter it. It’s a great snack or breakfast on the go – try a piece of fresh fruit to go with it.
There’s already a good dose of healthy fats with the extra virgin olive oil and walnuts, but try making it with wholemeal flour and brown sugar to increase the fibre content, and reduce empty calories further.
[recipe title=”FarmerFi’s Banana Bread” servings=”12″ time=”15 minutes prep, 1h10 minutes baking” difficulty=”Easy” image=”xxx” description=”Quick and easy banana bread made with extra virgin olive oil”][recipe-ingredients]
– 3 ripe bananas
– 50g chopped walnuts
– 200g self-raising flour
– 1tsp baking powder
– 1/4tsp bicarbonate of soda
– 125g sugar
– 80ml (1/3 cup) Extra Virgin Olive Oil
– grated rind ½ lemon
– 2 eggs
– 50g raisins
1. Mash bananas.
2. Mix with all other ingredients and beat ‘til smooth.
3. Pour into greased or lined loaf tin (23x13x8cm).
4. Bake at 180°C for approximately 1h 10minutes. You can check for done-ness with a skewer 5 minutes before time is up. [/recipe-directions]
Notes and Tips:
– Bananas freeze well, just place them in a plastic bag or other container. Either buy when they’re ripe and put them straight in, or buy them unripe and pop them in the freezer when they ripen. This means you avoid the scenario where you want to make banana bread, but all the ones at the shop are green! They will be a bit wet and floppy when they come out, but it’s no problem for this recipe.
– You can do things to ripen bananas faster. I’ve never tried, but this article covers the different methods…
– Grated lemon zest can be frozen.
– You can substitute wholewheat flour in place of all or half of the self-raising. If it’s not self-raising wholemeal flour, add 3tsp baking powder per 200g flour (in addition to the baking powder and bicarb that’s already listed).
– Sugar can be granulated, caster, or brown. Flavour and texture will vary a little.
– If you don’t have a loaf tin this size, then other size tins will work, but the quantity or cooking time and temperature may need to be adjusted. The mixture should only come about half to two thirds up the pan to best allow the loaf to rise and cook through.
– Alternatively bake as 12 muffins (approx. 20 mins at 160°C).
– Lining the pan with greaseproof paper or baking paper can make the loaf easier to remove.
– I slice the cooled loaf and freeze as individual portions – grab one on the way out of the door and it will have defrosted by the time you get to work.