Fall

Lemony Olive Oil & Almond Banana Bread

July 24, 2012
Author Notes

This recipe is adapted from Heidi Swanson's blog 101 Cookbooks. The brown sugar-lemon glaze is killer & pairs perfectly with the moist, dense bread. —we eat. happy.

  • Makes 1 loaf
Ingredients
  • The Bread
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 free-range eggs
  • 3/4 cup light brown sugar
  • 1/3 cup olive oil
  • 3 ripe bananas, mashed
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 1 cup chopped or slivered almonds
  • The Glaze
  • 1/2 cup light brown sugar
  • 1/2 cup icing sugar
  • the juice of 1 lemon
In This Recipe
Directions
  1. Preheat the oven to 350 degrees. Grease & flour a loaf or bunt pan. Sift together dry ingredients in a medium sized bowl.
  2. Beat together the eggs, sugar & olive oil until thoroughly combined. Add the bananas, yogurt, vanilla & lemon zest. Gently fold in the almonds.
  3. Pour into the greased pan & bake for 50 minutes. It is okay if the bread is still a little moist in the middle. Let cool on a rack for 10 minutes.
  4. in a small bowl, mix the glaze ingredients together. Remove the bread from the pan & spread on the glaze.

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