Italian Banana Bread with EVOO
An Italian breakfast style moist banana bread made with just a few high quality ingredients following a simple recipe, just like my Italian grandma would make it.
Equipment
- 2 large bowls
- 1 electric handheld mixer
- 1 spatula
- 1 kitchen scale
- 1 loaf bakeware
- baking paper
- 1 small plate
- 1 fork or poking stick
Ingredients
- 250 gr flour 00
- 15 gr lievito vanigliato (Replace with 2.5 teaspoons baking powder and 2/3 teaspoon baking soda with a pinch of vanilla bourbon powder). Lievito vanigliato is an Italian staple for baking. Bertolini and Paneangeli are popular brands that make this. If you can't find either, replace with baking powder and baking soda plus some extra vanilla essence.
- 1/2 tsp Bourbon vanilla powder
- 3 bananas
- 100 gr milk chocolate bar
- 85 ml Belmorso extra virgin olive oil
- 2 eggs
- 50 gr coconut sugar or brown sugar
- 1 pinch salt
Instructions
- Crack the eggs into a bowl, add the sugar and the vanilla.
- In a separate bowl mix the flour, the salt, the lievito vanigliato or the baking powder + soda + pinch of vanilla.
- Mash 2 bananas with a fork into a plate.
- Plug in your handheld electric mixer and start beating the eggs, sugar and vanilla.
- Next, add the extra virgin olive oil and continue beating.
- Then add the mashed fruit and continue beating.
- Mix the dry ingredients together using a spoon, add half to the wet ingredients, and continue beating.
- Repeat with the other half of the dry ingredients and beat again.
- You can now pour the batter in the cake dish lined with baking paper.
- Chop the third banana, and scatter the pieces on top of the cake.
- Use a fork or a poking stainless steel baking tool to lower the pieces so they go inside the cake.
- Then chop your chocolate bar into one button and two button pieces. You can chop them larger if you prefer. Scatter those throughout the cake batter and use your poking tool or fork to submerge the chocolate pieces into the cake.
- Bake in a preheated oven at 160 degrees Celsius for 50 minutes or until your poking stick comes out clean. It's better to check the cake after 40 minutes. (PS: I like to preheat my oven for 15 minutes at a slightly higher temperature and then lower it when I put the cake in).
- When ready take out of the oven, leave to cool, cut a slice and enjoy.
Video
Notes
I suggest enjoying it warm. You can reheat a slice in the microwave for 25 seconds at a high setting so you can enjoy the melted chocolate and warm bread cake each time you take a slice.