📝 About This Recipe
This isn't just a substitute; it's a masterpiece of moist, tender crumb and deep caramelized banana flavor that rivals any traditional loaf. By utilizing the natural fats in extra-virgin olive oil and the moisture of overripe fruit, we achieve a velvety texture without a drop of butter. Perfect for a slow Sunday morning, this bread fills your kitchen with the nostalgic aroma of toasted nuts and warm cinnamon.
🥗 Ingredients
Wet Ingredients
- 3-4 large Overripe Bananas (heavily spotted or black for maximum sweetness)
- 1/2 cup Extra-Virgin Olive Oil (mild flavor profile preferred)
- 2 pieces Large Eggs (at room temperature)
- 1/4 cup Pure Maple Syrup (Grade A Amber)
- 2 teaspoons Pure Vanilla Extract (high quality)
- 2 tablespoons Unsweetened Almond Milk (or any nut-free plant milk)
Dry Ingredients
- 2 cups All-Purpose Flour (spooned and leveled)
- 3/4 cup Coconut Sugar (can substitute with brown sugar)
- 1 teaspoon Baking Soda (freshness is key for lift)
- 1.5 teaspoons Ground Cinnamon (Vietnamese cinnamon for extra spice)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/2 teaspoon Fine Sea Salt (to balance the sweetness)
Mix-ins and Toppings
- 3/4 cup Raw Walnuts (roughly chopped)
- 1/2 cup Dairy-Free Dark Chocolate Chips (optional but highly recommended)
- 1 tablespoon Rolled Oats (for topping the loaf)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with a small amount of olive oil and line the bottom with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a large mixing bowl, peel the bananas and mash them thoroughly with a fork or potato masher until almost smooth with just a few small chunks remaining.
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3
Whisk the olive oil, room temperature eggs, maple syrup, vanilla extract, and almond milk into the mashed bananas until the mixture is well combined and slightly frothy.
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4
In a separate medium-sized bowl, sift together the flour, coconut sugar, baking soda, cinnamon, nutmeg, and sea salt. Sifting ensures no clumps of soda or sugar remain.
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5
Gently fold the dry ingredients into the wet ingredients using a large rubber spatula. Stop mixing as soon as no streaks of flour remain; over-mixing will result in a tough, rubbery bread.
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6
Carefully fold in 1/2 cup of the chopped walnuts and the dairy-free chocolate chips (if using) until evenly distributed throughout the batter.
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7
Pour the batter into the prepared loaf pan, smoothing the top with your spatula.
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8
Sprinkle the remaining 1/4 cup of walnuts and the tablespoon of rolled oats over the top of the batter for a beautiful, crunchy texture.
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9
Place the pan on the center rack of the oven and bake for 55 to 65 minutes. At the 40-minute mark, check if the top is browning too quickly; if so, tent loosely with foil.
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10
Test for doneness by inserting a wooden skewer into the center of the loaf. It should come out clean or with just a few moist crumbs (no wet batter).
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11
Remove the pan from the oven and let it cool on a wire rack for at least 15 minutes. This allows the structure to set so it doesn't crumble when sliced.
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12
Using the parchment overhang, lift the bread out of the pan and let it finish cooling completely on the rack before slicing with a serrated knife.
💡 Chef's Tips
For the best flavor, use bananas that have turned almost completely black—they have the highest sugar content and best aroma. To make this gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. Don't skip the salt; it is essential for cutting through the richness of the oil and the sweetness of the fruit. If you don't have olive oil, melted coconut oil works beautifully, though it will add a slight coconut flavor to the bread. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze individual slices for a quick breakfast later.
🍽️ Serving Suggestions
Serve warm with a generous smear of almond butter or cashew butter for extra protein. Pair with a hot cup of oat milk latte or a robust Earl Grey tea. Top a toasted slice with a drizzle of extra maple syrup and a sprinkle of flaky sea salt. Serve alongside a bowl of fresh seasonal berries or sliced coconut yogurt. For an indulgent brunch, lightly griddle a slice in a pan with a bit of coconut oil until the edges are crispy.