November 16, 2011

Lemony Olive Oil Banana Bread

This cake is amazing! It's adapted from food writer, Melissa Clark's blog. I'm writing out the recipe exactly as she has it, then I'll tell you what I did differently. I just love lemon, but I don't always have them on hand. My husband and children really enjoy chocolate in their banana bread, so the only thing I did differently here is make a recipe and a half (this amount of batter fit perfectly in my bundt pan), only omitting the lemon. It was delicious-everyone loved it!

1 cup all-purpose flour
1 cup whole wheat flour (I used King Arthur's white whole wheat)
3/4 cup dark brown sugar
3/4 teaspoon baking soda

1/2 teaspoon salt
1 cup coarsely chopped bittersweet chocolate or chips
1/3 cup extra-virgin olive oil
2 large eggs, lightly beaten
1-1/2 cups mashed, VERY ripe bananas (about 3)
1/4 cup plain, whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla

For the glaze:
1 cup confectioners' sugar (I used 1/2 dark brown, 1/2 confectioners')
4 teaspoons freshly squeezed lemon juice (I used 4 teaspoons milk)

Preheat the oven to 350 degrees. Place rack in center of oven. Grease and flour a 9x5 loaf pan.
(If you want to make a bundt cake, simply make a recipe and a half of this; grease and flour bundt pan.) In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well. In a separate bowl, mix together the olive oil, eggs, bananas, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into your prepared pan and bake until golden brown, about 50 minutes. Be careful not to over bake. Transfer to a wire rack to cool 10-15 minutes, then turn out onto rack to cool completely. Prepare the glaze while cake is cooling. In a small bowl, whisk sugars together with the lemon juice (or equal amount of milk) until smooth. Frost cake, spreading with a spatula, when cake is completely cool. 10 servings

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