Make banana bread with olive oil

Banana bread, A MUST-HAVE

Banana bread has become a staple of breakfasts, brunches and snacks in just a few years.

To make mine, I was inspired by Lili Barbery-Coulon's recipe in her lovely cookbook Pimp my Breakfast.

But you can obviously base your decision on any well-rated banana bread recipe you find on the web.

Instead of butter, OLIVE OIL

It's no surprise: at home, we cook exclusively with olive oil. And yes, even baking! It's much healthier, and your cakes will be even more moist.

For this recipe, I chose to use our L'Italienne Intense extra virgin olive oil. It's organic and pairs perfectly with the banana and lemon flavors in banana bread.

Allow approximately 60 grams of olive oil for 75 grams of butter.

A pinch of salt AND A FEW NUTS

In this case, Lili's recipe calls for salted butter, so I simply added a pinch of salt to my mixture.

And for the final touch, I love to crumble a few walnut kernels into my batter to give the cake some texture.

Once the cake is cooked in the oven, insert a knife into the cake: if the blade comes out dry, your banana bread is cooked and ready to eat!

Prepare the day before, enjoy the next day

Important thing to know: remember to use very ripe bananas for your preparation, they will give more flavor to your banana bread.

Finally, if you want to serve it for breakfast but, like me, you're running out of time in the morning, prepare your banana cake the day before and let it rest overnight: it will be even better the next day.

You can find our organic L'Italienne Intense extra virgin olive oil in the online store in glass bottles or metal cans (available in 250 ml and 500 ml).