Moist & Delicious Banana Bread Recipe
There’s something magical about the smell of banana bread baking in your kitchen. This loaf uses Bodrum Extra Virgin Olive Oil for light richness, whipped into Bodrum Wheat Flour, with a pinch of Bodrum Himalayan Salt and a hint of Bodrum Cinnamon Ground. The result is soft, moist, and satisfying—a perfect treat any time of day.
Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup Bodrum Extra Virgin Olive Oil
- 1 tsp vanilla extract
- ½ cup brown sugar
- ½ cup white sugar
- 1½ cups Bodrum Wheat Flour
- 1 tsp Bodrum Gluten‑Free Baking Powder
- ½ tsp Bodrum Fine Himalayan Salt
- ½ tsp Bodrum Cinnamon Ground (optional)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 175 °C (350 °F). Grease and flour a 9×5‑inch loaf pan or line with parchment paper.
- In a medium bowl, mash bananas until mostly smooth with a few small chunks for texture.
- In a large bowl, whisk together eggs, olive oil, vanilla, brown sugar, and white sugar. Stir in mashed bananas.
- In a separate bowl, whisk together wheat flour, baking powder, salt, and cinnamon. Fold into the wet mixture just until combined—don’t overmix.
- Fold in walnuts or chocolate chips if using. Pour into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick in the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack.
Approximate Nutrition (per slice, 10 servings): 210 kcal • Carbs 30 g • Protein 3 g • Fat 9 g • Fiber 2 g • Sugar 15 g
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