Olive Oil Banana Bread With Almond Flour Recipes

OLIVE OIL BANANA BREAD WITH ALMOND FLOUR

Steps:

• Place dates in a bowl and cover with hot water; soak until soft, about 20 minutes.
• In the meantime, combine ground almonds, 1 teaspoon cinnamon, 1 teaspoon nutmeg, baking soda, baking powder, and salt; stir until combined. Mash 5 bananas in a large bowl; add remaining cinnamon and nutmeg. Reserve remaining banana.
• Preheat the oven to 325 degrees F (165 degrees C). Line a loaf pan with parchment paper.
• Mix olive oil into the bowl with the bananas using an electric mixer until fully incorporated. Beat in egg yolks one at a time. Add vanilla extract and continue whisking until combined.
• Check dates for softness. Drain and transfer to a food processor; pulse until a paste forms. Add paste to banana mixture until fully incorporated.
• Beat egg whites in a bowl until they form soft peaks. Fold into the bowl with the banana batter. Slice remaining banana into coins and fold in. Transfer batter to the prepared pan.
• Bake in the preheated oven until a skewer inserted into the center comes out clean, about 40 minutes. Remove from oven and allow to cool 30 minutes before removing from pan and slicing.

BANANA WALNUT BREAD WITH OLIVE OIL

Steps:

• Preheat the oven to 325 degrees F.
• In a large mixing bowl, whisk the olive oil and honey. Now add the eggs and whisk again to combine.
• Now add the bananas yogurt, milk, baking soda, vanilla extract, cardamom, cinnamon, and nutmeg. Whisk again.
• Using a spatula, stir in the flour; then add the dates and walnuts and stir the batter again until everything is well combined.
• Lightly oil a non-stick a 9 x 5 loaf pan like this one. Pour the batter into the loaf pan and shake very gently so it evens out.
• Bake in the 325 degrees F heated-oven. After 50 minutes or so, test by inserting a toothpick in a few places. If only a couple moist crumbs cling to it, remove it from the oven. If it needs a little more time, give it 5 more minutes or so.
• Remove from the oven and let the bread cool for 10 minutes, then transfer to cool on a wire rack for another 20 minutes or so. Slice and enjoy!

OLIVE OIL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10x5-inch loaf pan.
• Sift all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon together.
• Beat brown sugar, white sugar, and eggs in a stand mixer or with a hand-held electric mixer until light and fluffy, about 5 minutes. Reduce speed to low and slowly drizzle in olive oil until evenly combined. Beat in bananas, Greek yogurt, and vanilla extract until combined. Fold in 1/3 of the flour mixture with a spatula; repeat twice more until flour is fully incorporated.
• Pour batter into the prepared loaf pan. Sprinkle walnuts and Demerara sugar over the top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

ULTRA-MOIST HEALTHY BANANA BREAD (MADE WITH OLIVE OIL)

Steps:

• Preheat oven to 350 degrees F. Use about 2 tablespoons of the olive oil to generously grease the bottom and sides of a loaf pan. It's OK if some pools at the bottom.
• In a large bowl, mix the remaining olive oil (just under 1/2 cup) with the brown sugar (1/2 cup).
• Add the eggs and mix for about 1 minute.
• Add the bananas (see notes) and mix together.
• Stir in the baking soda, kosher salt, cinnamon, and vanilla extract (1 teaspoon of each).
• Stir in the whole wheat flour (1/2 cup) and the all-purpose flour (1 cup) until just incorporated and no dry spots remain.
• Pour batter into prepared loaf pan and bake at 350 degrees for 50-60 minutes, or until toothpick inserted into center comes out clean.
• Allow to cool in pan for at least 10 minutes. It should pop right out if you flip the pan upside-down, but if you need to give it a boost you can run a knife along the sides before flipping it over.
• Cut the banana bread into 10 slices. I recommend serving it warm with salted butter spread on top.

ALMOND FLOUR BANANA BREAD

Steps:

• Preheat oven to 350 degrees F, line metal 9 x 5 loaf pan with parchment paper or leave non-stick as is. Spray only bottom and lower 1" with cooking spray. Set aside.
• In a large mixing bowl, add bananas and mash with a masher. Then add eggs, sweetener, oil, vanilla, cinnamon, baking soda, baking powder and salt; whisk until combined.
• Add almond flour and stir and mix gently with spatula to combine.
• Pour batter into previously prepared loaf pan and bake for 50 minutes or until the toothpick inserted in the middle comes out clean.
• Remove almond flour banana bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Remove bread from a loaf pan and let it cool off completely. Slice with sharp serrated knife - works best with breads to keep them from falling apart.

SPICED KETO BANANA BREAD

Steps:

• Preheat oven to 350 degrees. Lightly grease a 9" x 5" loaf pan with olive oil. Line with parchment, leaving a 2-inch overhang on all sides.
• In a medium bowl, whisk to combine almond flour, coconut flour, baking powder, salt, cinnamon, cardamom, nutmeg, and cloves.
• Place bananas in a large bowl. Mash until smooth with a fork or potato masher. Add olive oil, eggs, vanilla, and honey or other sweetener and mix to combine. Add dry ingredients and stir until incorporated. Add walnuts and coconut flakes and fold to combine. Transfer to prepared loaf pan and smooth top.
• Bake until a toothpick comes out clean and bread is lightly golden, about 40 minutes. Lift parchment to remove from pan and let cool on a rack. Slice and serve.

5 INGREDIENT VEGAN BANANA BREAD

Steps:

• Preheat your oven to 350 degrees F.
• In a large mixing bowl, whisk together the mashed bananas, coconut oil and pure maple syrup.
• Next, add in the flour and baking soda. Use a rubber spatula to combine the ingredients. If you are using vegan chocolate chips or other mix in's, fold them into the batter. Don't overmix the batter. Mix until just combined. You can wind up with tough or gummy banana bread that won't rise if you keep mixing.
• Grease an 8x4 loaf pan or use parchment paper. Add the banana bread batter into the loaf pan.
• Bake at 350 degrees F for 40-45 minutes, or until a toothpick inserted comes out clean.
• Let the bread cool in the pan for 5 minutes. Then, gently remove it from the pan and place it on a wire cooling rack.
• Allow the banana bread to cool for at least 1 hour before slicing.
• Store homemade banana bread in an airtight container on the kitchen counter for 2-3 days. You can also store the bread in an airtight container in the fridge for about 4 days. Lastly, individually wrap slices of the bread and freeze for up to 3 months. This works great for meal prep. Pop a slice in the microwave whenever you want!