blood orange banana bread

November 23, 2015
by Mimi Holtz

Blood Orange Banana Bread

blood orange banana bread

This  Blood Orange Banana Bread smells divine!   Well, all banana bread smells great, but THIS banana bread has blood orange olive oil in it and the aroma of the citrus is heavenly!   I’m going to share the recipe for this easy quick bread with you, and I want you to know right up front that it was inspired by a recipe I found in a new cookbook,  Mastering the Art of Southern Cooking by Nathalie DuPree and Cynthia Graubert.

Nathalie DuPree book

A few weeks ago I spent five days in Charleston, South Carolina at the conference for Les Dames d’Escoffier International.  This is a unique organization,  a world wide philanthropic society of professional women leaders in the fields of food, fine beverage and hospitality.  My friend Mary of California Greek Girl invited me to join our local San Diego chapter last summer,  and we decided to go to the conference together.   I’ll be sharing more about our trip in another post,  but I wanted to explain that I was honored to meet the authors in person,  and bought a signed copy of their book,  Mastering the Art of Southern Cooking.

My mother’s side of our family is from Tupelo, Mississippi and I grew up enjoying some fine southern cooking.   I thought it would be great fun to visit Charleston, learn more about southern cooking, taste some authentic southern foods, and have some adventures.  I couldn’t leave without bringing this book home with me.   So far I have tried a recipe for chicken and dumplings,  but  I have already repeated the recipe for One-Pot Banana Bread three times!

blood orange olive oil

Last Saturday I happened to be in Temecula, Ca. (just up the road from our ranch) for a cooking class about olive oil at Temecula Olive Oil .   Mary of California Greek Girl taught the class with Chef Debbi of Deb’sKitchen, and one of the dishes they prepared was a pumpkin olive oil cake using Blood Orange Olive Oil.  What  flavor!

cooking class Temecula Olive Oil Co.

I had planned to bake some  more of my favorite banana bread from the new cookbook this week, so I already had some extra ripe bananas.  I had purchased some coconut sugar to use in the recipe for a family member who is allergic to cane sugar.

Then the idea of using that wonderful  Blood Orange Olive Oil from Temecula Olive Oil Company popped into my head.  Why not?

blood orange banana bread

As I’m writing this post,  the loaf of sliced banana-blood orange-pecan bread is sitting right next to me.  I may need to bake this several times a week just to enjoy the aroma in my kitchen!  The pungent citrus with the pecans and bananas is over-the-top!  The flavor of the blood orange really comes through in this bread!

The Fresh Blood Orange Olive Oil from Temecula Olive Oil is made by co-milling the blood oranges with the olives.   Have you tried baking with flavored oils?  Do you use olive oil in your baking?

Blood Orange Banana Bread
Recipe type: Quick Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This banana bread is easy to mix up in one bowl, and calls for Fresh Blood Orange Olive Oil, but any cooking oil may be used instead. Inspired by One-Pot Banana Bread in Mastering the Art of Southern Cooking by Nathalie DuPree and Cynthia Graubert.
  • 1 cup granulated sugar or coconut sugar
  • ½ cup Fresh Blood Orange Olive Oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3 large bananas, very ripe
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chopped pecans or walnuts
  1. Preheat oven to 375 degrees F.
  2. Spray a 9 x 5 x 3 inch loaf pan (or 2 mini loaf pans) with non-stick cooking spray, or oil the pan(s).
  3. In a large stand mixing bowl, with the mixer on medium high, stir together the sugar, oil, eggs, vanilla, and bananas.
  4. Add the flour, baking powder, and salt.
  5. Mix at medium high speed until well blended.
  6. Stir in the nuts.
  7. Pour into prepared loaf pan(s).
  8. Bake large loaf for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the middle comes out clean.
  9. Mini-loaf pans will take 25-30 minutes.

Banana Bread on Pinterest

Use Fresh Blood Orange Olive Oil in this banana bread recipe for fantastic citrus flavor and aroma!

Virtual Fried Rice

October 27, 2015
by Mimi Holtz
1 Comment

Four Creative Potato Recipes for National Potato Day

Virtual Fried Rice

Today is National Potato Day!  Baked or mashed, scalloped or french fried,  potatoes are family favorites.  It’s fun to try creative new potato recipes once in a while,  just to add a little spice to life!

Here’s a dish that fills the kitchen with heavenly aroma and tastes even better!   I found the recipe Continue Reading →

pie with heart

October 27, 2015
by Mimi Holtz

Kate McDermott: Pie Maker, Teacher, Practitioner of Kindness

pie with heart

photo by Kate McDermott

Throughout my recent personal Pie Crust Challenge, re-learning to make a great homemade pie crust,  I had a special person supporting me from afar.  She sent little messages and tweets to encourage my efforts and cheer me on.   To have an expert pie maker and teacher step up and take an interest in my lowly pie crust experiments is a true honor and a great kindness.   If we are mentioning the word “pie” or “pie crust” here,  I simply must introduce you to this extraordinary Person of Pie,  Kate McDermott.

gleeful Kate McDermott

Kate McDermott, photo by Lara Ferroni

Kate and I first met at Camp Blogaway, the original bootcamp for food bloggers,  several years ago.  Within a few minutes we realized that we share more than just the love of food. Continue Reading →

large Fuerte

October 26, 2015
by Mimi Holtz

Fuerte Avocados: When to Pick?

Fuerte avocado

I just came in from checking out our Fuerte avocado trees.  It’s almost time to pick the biggest avocados! This variety is rarely found outside of California anymore, but they are among the best tasting avocados in my opinion.   Continue Reading →

Nutmeg Mushroom Quiche

October 25, 2015
by Mimi Holtz

Nutmeg Mushrooms Baked Into Quiche and a Mushroom Farm Tour

Nutmeg Mushroom Quiche

Mushrooms are the perfect addition to a quiche. Today I made Nutmeg Mushrooms and layered them on top of a quiche with caramelized onions,  diced ham, and Cabot Alpine Cheddar Cheese.  I’ll be sharing the recipe for both the Nutmeg Mushrooms and the quiche, but first let me tell you about the latest adventure touring a mushroom farm! Continue Reading →

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