Banana Bread Olive Oil Almond

Banana bread can be many things but with olive oil almond flour and tropical add ins it becomes something special and nourishing. This is the banana bread I reach for when I want a naturally sweet moist crumb full of vibrant flavors and wholesome ingredients.

I first baked this banana bread for a family brunch and we could not stop slicing off little pieces all day. The bits of pineapple and coconut lift the flavor and make every bite interesting.

Ingredients

• Ripe bananas: bring natural moisture and excellent banana flavor Choose ones with many brown spots for the best results
• Extra virgin olive oil: gives a subtle fruity undertone and adds healthy fats Look for a fresh bottle with a greenish tint
• Unsweetened applesauce: gives lightness and extra moisture Check labels for no added sugar
• Honey or pure maple syrup: sweeten without refined sugar Use a mild honey or top grade maple syrup
• Large eggs: bind everything together Flax eggs work as a plant based swap
• Pure vanilla extract: deepens the flavor Always use pure not imitation vanilla
• Almond flour: keeps the bread tender and gluten free Look for finely ground blanched almond flour
• Baking soda and baking powder: work together for the perfect rise Be sure they are fresh
• Cinnamon: wakes up the banana notes Choose Saigon cinnamon for extra aroma
• Unsweetened shredded coconut: adds chewy texture and tropical flavor Buy fresh or from a well sealed package
• Crushed pineapple: adds pops of juice and brightness Drain well to avoid excess moisture
• Chopped walnuts or pistachios: bring crunch and heart healthy fats Use raw or lightly toasted nuts for the best flavor
• Lemon or orange zest: adds sunshine and enhances all the flavors Use a microplane for the finest zest

Step by Step Instructions

Preheat and Prepare:

Start by setting your oven to 350 degrees Fahrenheit or 175 degrees Celsius Lightly grease a standard loaf pan making sure to get the corners or line with parchment for easy removal

Mix Wet Ingredients:

In a large bowl whisk the mashed bananas until mostly smooth Add olive oil applesauce honey or maple syrup eggs and pure vanilla extract Whisk these together until fully blended and glossy This step creates a cohesive sweet base for the bread

Combine Dry Ingredients:

In a separate bowl blend the almond flour baking soda baking powder and cinnamon Stir this mixture thoroughly with a fork or whisk to break up any lumps and distribute the leaveners evenly

Combine Wet and Dry:

Gently fold the dry ingredients into the wet using a spatula Mix until just combined Stop as soon as you see no dry flour patches as overmixing can make the bread tough

Add the Extras:

Sprinkle in your coconut pineapple nuts and citrus zest if using Use a gentle touch to distribute these add ins evenly throughout the batter

Fill the Pan:

Pour your batter into the prepared loaf pan and use a spatula to smooth the top for even baking

Bake and Test:

Bake for 45 to 55 minutes Slowly the bread will rise and turn deep golden brown Test by inserting a toothpick in the center It should come out clean or with a dry crumb but not glossy batter

Cool and Slice:

Let your bread rest in the pan for about 10 minutes to set Carefully lift it onto a wire rack to cool completely Slicing too soon when the loaf is hot can make it crumble so let patience win out here

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I am always amazed at how much the lemon zest brightens the entire loaf The aroma reminds me of my grandmother zesting citrus into her quick breads This bread brings back such joyful kitchen memories for me

Storage Tips

To keep banana bread fresh wrap it tightly in beeswax wrap or plastic and leave it at cool room temperature for two to three days For longer storage slice and freeze each piece individually It reheats beautifully in a toaster oven

Ingredient Substitutions

You can swap almond flour for spelt flour for more fiber If you avoid eggs flax eggs make a great vegan option Change the nuts to what you have or leave them out altogether

Serving Suggestions

This bread shines as a breakfast on the go or sliced thick for afternoon snack Serve warm with a bit of almond butter or coconut yogurt For a brunch table cut it into cubes and serve as part of a fruit and yogurt platter

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Cultural and Historical Context

Banana bread swept America during the Great Depression as a way to use up overripe bananas With almond flour and olive oil this version speaks to Mediterranean and health conscious influences while tropical add ins bring hints of sunshine from around the globe

Recipe FAQs

→ Can I substitute spelt flour for almond flour?

Yes, you can use spelt flour instead of almond flour for a slightly heartier texture and more fiber.

→ What does olive oil add to banana bread?

Olive oil provides moisture and a subtle fruity flavor, contributing to a tender crumb and heart-healthy fats.

→ How do the tropical add-ins affect the flavor?

Pineapple and coconut add bright, sweet notes and chewiness, while citrus zest gives a refreshing hint. Nuts add crunch.

→ Are flax eggs suitable as an egg replacement?

Yes, flax eggs can be used for a plant-based twist, helping bind ingredients and adding a mild nutty taste.

→ What’s the best way to check for doneness?

Insert a toothpick into the center—if it comes out clean or with a few crumbs, it's ready to cool and slice.