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.
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
Directions
-
Preheat the oven to 350 degrees. Grease & flour a loaf or bunt pan. Sift together dry ingredients in a medium sized bowl.
-
Beat together the eggs, sugar & olive oil until thoroughly combined. Add the bananas, yogurt, vanilla & lemon zest. Gently fold in the almonds.
-
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.
-
in a small bowl, mix the glaze ingredients together. Remove the bread from the pan & spread on the glaze.
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