Pasolivo Lemon Olive Oil Banana Bread

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Cooking Label
Prep Time
20 Minutes
Cook Time
1.25 hours
20 servings (two loaves)
3 1/4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. Pasolivo Sugar and Spice Blend
1/2 tsp. Pasolivo Pacific Blue Kosher Sea Salt
4 large eggs (at room temperature for 30 minutes)
2 1/3 cup sugar
1 cup Pasolivo Lemon Olive Oil
3 cups coarsely mashed very ripe bananas (six large)
1/4 cup sour cream
2 tsp. vanilla
1 1/3 cup walnuts (four ounces), toasted and chopped (optional)
Preheat over to 350 degrees F. Butter two (9x5x3 inch) metal loaf pans then dust with flour knocking out excess. You can also use one 13 cup Bundt pan and a 4x6 mini loaf pan. Sift together 3 1/4 cups flour, baking soda, Sugar and Spice Blend, and salt in a bowl. Beat together eggs and sugar in a bowl of electric mixer at a medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add Pasolivo Lemon Olive Oil in a slow stream, mixing, then mix in bananas, sour cream, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly. Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1.25 hours. Check at one hour. Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely.

Enjoy this warm Banana Bread during any season. Banana bread keeps well when it is wrapped in plastic wrap, at room temperature two days, or frozen, one month.
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