Lemon olive oil banana bread with chocolate chips


I really cannot say whether this recipe was well-received. I baked a bunch of other things at the same time, all of which are well-loved, so I don't know if this got a fair shake. Also, people seemed pretty ambivalent about the addition of lemon to this bread, calling it everything from "too tart" to "sour". I think the lemon would have been almost undetectable if I had left the lemon glaze off the finished product. Normally I always forgo glazes, so I am not sure why I went for it this time.

1 cup / 125g flour
1 cup / 140g whole wheat flour
3/4 cup / 125 g dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup / 115 g bittersweet chocolate chips or chunks
1/3 cup / 80 ml extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups / 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 / 85 g sifted dark brown sugar
1/2 cup / 55g confectioners' sugar
4 teaspoons freshly squeezed lemon juice

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. (I used a mini-loaf pan.)

In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.

In another bowl, mix together the wet ingredients (olive oil, eggs, mashed banana, yogurt, lemon zest, and vanilla). Pour the banana mixture into the flour mixture and fold until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 50 minutes. Do not overbake or the cake will lose its moisture.

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.

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