I have tried dozens of banana bread recipes, and this Easy Banana Bread is my hands down fave especially since I was able to lighten it and use white whole wheat flour without compromising its flavors and textures. However, I was interested in this recipe since it uses olive oil, a mixture of whole wheat flour and all purpose flour, plus it calls for the addition of lemon zest. Not to mention the addition of lemony icing on top. The first time I made it, I used all whole-wheat flour (and found the crumbs too strong for my taste) and substituted the dark brown sugar with a light version and skipped the frosting. But I must say that I preferred the flavors of the version that I made the second time following the exact recipe. Although both times, I used Greek yogurt, because that’s what I normally have on hand.
The dark brown sugar added such a nice rich dark molasses note that contrasted nicely with the bright lemon zest in the bread. The texture was moist but still had nice crumbs that were able to hold the chopped dark chocolate chunks that I added. I also used the bundt pan the first time, but preferred my loaf pan for the second time. Overall, a very good new banana bread recipe that I’m sure that I’d make again before too long. Have a great weekend!
Ingredients
1 cup / 4.5 oz / 125g all-purpose flour
1 cup / 5 oz / 140g whole wheat flour
3/4 cup / 4.5 oz / 125 g dark muscovado or dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup / 4 oz / 115 g coarsely chopped bittersweet chocolate
1/3 cup / 80 ml extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups / 12 oz / 340 g mashed, VERY ripe bananas (~3 bananas)
1/4 cup / 60 ml plain, whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
For the glaze:
1/2 cup / 3 oz / 85 g sifted dark muscovado or dark brown sugar
1/2 cup / 2 oz / 55g confectioners’ sugar
4 teaspoons freshly squeezed lemon juice
Directions
Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent.
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, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. You want to get that beautiful color on the cake, but at the same time you don’t want to bake all the moisture out of it. So the minute you’re in that zone, pull it. Erring on the side of under-baking versus over.
Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.
Yield: 10
Adapted from 101 Cookbooks
Love the twist on the traditional banana bread in this stunning recipe my friend
Cheers
Choc Chip Uru
Love how the glaze is oozing over the cake!
Now this is just the best looking banana bread I’ve seen in a long while! I think it would be so pretty served up as dessert for guests.. and snacked on the next day. It has the most unusual icing.. the dark sugar would be so much richer and really appropriate with this loaf! Love it!! xo Smidge
Snazzy, jazzy banana bread, my dear! I’ve never iced a banana bread but I’m going to!
I’ve never made a glaze for banana bread before, it makes it look so elegant and more like dessert than breakfast snack–nice.
It looks perfect Yudith! And I never thought of combining bananas with lemon, but it must be wonderful together!
I’ve seen a lot of banana bread variation lately and this one is one of the best. Looks so good and lemony delicious
The lemony icing on top is the real icing on the cake….A must try!
The photo of the icing melting over the bread is so enticing! There’s just nothing to NOT like about this bread, Yudith!
Although I do love banana bread, Yudith it was the glaze that had me ‘glazed over’ it looks so decadent and delicious. I will bookmark for my next quick bread recipe!
Oooh, this does sound good. Love all the flavor notes.
You’ve had me at the lemony icing top. I think before actually indulging into the cake, I would embark on the quest to clean the tray of all the dripping icing there
I too have never seen a banana bread glazed, this just gave a touch of elegance and elevated it to company fare.
this glazed banana bread sounds really fabulous. I’ve done banana cakes a few times but haven’t been able to control the consistency and the texture. Will try out your recipe next time!
i love that you made this with olive oil. I am a sucker for banana bread and the lemon flavor makes it even better! Found your blog through some other friend foodies. Glad i did
Yumm Yudith! This looks amazing. What an incredible mix of flavours
Sounds delicious. I make a lemon olive oil cake but I imagine the banana would make it lovely and moist 
What a stunning banana bread! I simply adore the brown sugar glaze.
That’s a great looking banana bread. It looks so moist and full of texture. I haven’t heard of adding lemon to a banana bread but I think it would work very well xx
Looks delicious. And the glaze fantastic. I love your take on banana bread.
What a beautiful banana bread and combination of flavors! The glaze looks over the top delicious, too. Great recipe, Yudith!
wow, that is one gorgeous banana bread! sounds delicious!
Wow, this sounds so unusual and delicious! I can’t wait to try it!
Although I couldn’t produce a good olive oil cake, I’m sure if its you, this recipe is going to be awesome!
Awesome recipe,
I love banana bread
Here’s anther recipe you might like.
http://www.wascene.com/food-drink/delicious-banana-bread-recipe/
Thanks for sharing,
Soph