Olive Oil Banana Bread

This is an introductory recipe for Rule Breaking Baking - Baking without measuring. Of course, you can follow the recipe and it will be wonderful, but this simple banana bread is very forgiving and just wants you to make it. Also, substitutions are encouraged. Use buttermilk, yogurt, or sour cream for the kefir, use 100% all-purpose flour for the whole wheat and spelt - or play around and try different amounts of what you have on hand. If you like sweeter bread, add more sugar. I do recommend starting with less and if you want, next time, add more.


Makes One 8 or 9-inch loaf pan

3 ripe bananas, mashed

½ cup dark brown sugar

¼ cup whole milk plain kefir

2 tablespoons extra virgin olive oil

1 egg

1 teaspoon vanilla extract

1 cup whole wheat pastry flour

½ cup spelt flour

1 teaspoons baking powder

½ teaspoon cinnamon or lemon zest, optional

Preheat oven to 350F

Butter and flour a 9-inch loaf pan.


In a medium bowl add bananas, sugar, kefir, olive oil, egg, and vanilla. Whisk to combine. Add in flours, baking powder, and cinnamon/zest if using. Using a rubber spatula, stir to combine. Pour into the loaf pan and bake for about 50 minutes or until the bread gently bounces back when touched. Alternately, use a skewer to test - insert in the center of the loaf and it will be clean or have crumbs, but not wet batter.



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