Vegan

Vegan-Olive Oil Banana Bread

December 27, 2019
Photo by Ann Marie
Author Notes

Hearty whole grain meets rich olive oil for a moist banana bread that will have you wanting more. I advise making two loafs for this very reason. Don’t say I didn’t warn you.

Inspired by The Worktop Eggless Banana Bread. —Ann Marie

  • Prep time 10 minutes
  • Cook time 50 minutes
  • Makes 1 loaf
Ingredients
  • 2 Overripe Bananas
  • 1/4 cup Agave
  • 1/4 cup Olive oil
  • 1.5 cups Flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 tablespoon Apple cider vinegar
In This Recipe
Directions
  1. Preheat oven to 325. Mash bananas to your desired consistency - smooth, chunky or somewhere in between.
  2. Add agave and mix well. If using a dry sugar, add an additional 1/4 cup water.
  3. Slowly incorporate olive until you no longer see pooling on the edges of the bowl. Coconut oil is also a nice option.
  4. Sift together flour, baking powder and baking soda. Stir throughly into the banana batter. I use a local Sonoran blend of White Sonoran, Hard Red Spring, and Red Fife grains. Use your favorite or experiment with new grains.
  5. Lightly oil bread glass/tin. When the oven is ready, mix in the apple cider vinegar to activate the baking soda.
  6. Bake just until a knife comes clean after inserting in the middle of the loaf.
  7. Let rest 10 minutes before removing and eating. Yes, it is worth the wait as the bread will meld as it cools. Over time the banana flavor improves. This is where you wish you made two loaves so you can enjoy even more banana flavor tomorrow morning.

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