Filippo Berio Banana Bread

SERVES: 1 loaf

PREPARATION TIME: 15 min

COOKING TIME: 55 min

Ingredient

1/3 cup Filippo Berio Extra Virgin Olive Oil
1/2 cup honey
2 eggs
3 extra ripe bananas, mashed
2 tbsp fat free plain yogurt
1/4 cup fat free or low-fat milk
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 1/3 cup all-purpose flour
6 dates, pitted and chopped or 1/2 cup raisins
1/3 cup chopped walnuts

Method

Preheat the oven to 325 degrees Fahrenheit.
In a large mixing bowl, whisk the olive oil and honey. Next, add the eggs and whisk again to combine. Then, add the bananas, yogurt, milk, baking soda, vanilla extract, cinnamon, and nutmeg. Whisk again.
Using a spatula, stir in the flour; then add the dates (or raisins) and walnuts and stir the batter again until everything is well combined.
Lightly oil a non-stick a 9 x 5 loaf pan. Pour the batter into the loaf pan and shake very gently so that the batter is even in the pan.
Place in the oven for about 50-55 minutes, check with a toothpick after that amount of time to make sure no batter comes out from the center. o If it passes the toothpick test, remove from the oven and let the bread cool for 30 minutes, on a wire rack if available.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.