Banana bread is one dish which we all never get bored in our home. Both my hubby and little princess are big fans of it. They are really happy to see them during their afternoon tea session. I too like it. It is somewhat personal for me as I learned to bake starting with banana bread. After making several rounds of usual banana bread, now I am looking for variety in them. Variety means changing the addition of ingredients in them.
I use olive oil in my cooking mainly for sautéing or making salad dressing or dipping. Not widely used in frying and baking. Recently I received 3 packets of olive oil from Crisco and Food buzz as part of tastemaker program. They sent me one small bottle each of extra virgin olive oil, pure olive oil and light olive oil and with each bottle a description of the uses. It is really helpful.
After reading in the internet I came to know that, extra virgin olive oil is first cold pressed oil from olive and has superior qualities with 1% acidity, they are good for dipping, sauces and salad dressing.
Pure olive oil is mix of extra virgin olive oil with other refined olive oil, it is of lesser quality than the extra virgin olive oil, and is good for sautéing, grilling and marinades.
Light olive is a completely refined olive oil and they are lighter in color compared to extra virgin as well as pure olive oil and are good for frying and baking.
Furthermore there is lot of health benefits in using olive oil as they are rich in anti inflammatory properties, digestive health benefits, and bone health benefits etc. Read more from hereand here
So after having an olive oil for baking in your hand, what you will do? You start baking. For me my spotty bananas was giving me a high time call so I decided to try banana bread with olive oil, then I have some chocolate chips waiting to be used, so I incorporated that too. I barely adapted the recipe of Melisa Clark, I didn’t use any frosting, so it is barely sweetened than the regular banana bread. Further I used bitter sweet chocolate chips, if you have more sweet tooth, go either for frosting or add semi sweet chocolate chips or you can increase the amount of brown sugar to 1 cup. I used only all-purpose flour not substituted with whole wheat flour as I am trying this banana bread with chocolate chips and olive oil for first time.
Upon taste test, even my little one was impressed; she started licking the final pieces of banana bread from her plate, so I can assure you that these are delicious banana bread. Make changes according to your taste buds. Here is the recipe.
What you need
All purpose flour: 1 1/2 cup
Brown Sugar: ¾ cup
Egg: 2 no( I used one whole egg and one egg white)
Banana: 2 no
Baking soda: ½ teaspoon
Baking powder: ¼ teaspoon
Vanilla: 1/2 teaspoon
Salt: ¼ teaspoon
Bitter sweet chocolate chips: 1/2 cup ( Ghiradelli Bitter chocolate 60% cocoa)
Light olive oil : 1/4 cup ( I used Crisco brand)
Yogurt: ¼ cup
How I made
Preheat the oven to 350 0 Fahrenheit.
Lightly grease the bottom and sides of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan with oil. Line the bottom with parchment paper, and then flour the sides of pan.
Mash bananas using a fork or potato masher and keep aside.
In a large bowl sift together flour, baking soda, baking powder and salt. Mix the sifted flour with chocolate chips and set aside.
In a medium bowl beat egg and egg white with sugar and add yogurt, olive oil and vanilla extract and mix everything incorporated well.
Gradually add wet ingredients to dry ingredients and mix everything well.
Finally fold in mashed banana gently.
Pour the batter into the prepared pan and smoothen the tops with a spatula. . Bake for 50 minutes or until skewer comes out clean.
Cool the bread in the pan for 5 minutes and remove it and cool in the wire rack for another 1 hour.
Cut into slices and enjoy.
Preparation time: 55 minutes
Serving: 8 serving
Verdict: Yummy. Keeper recipe
Will you make it again: I will
Thanks to Food buzz and Crisco for giving samples.
I am linking this delicious quick bread to Hearth and Soul Blog hop hosted here