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.
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!
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!
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?
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?
- 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
- Preheat oven to 375 degrees F.
- 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).
- In a large stand mixing bowl, with the mixer on medium high, stir together the sugar, oil, eggs, vanilla, and bananas.
- Add the flour, baking powder, and salt.
- Mix at medium high speed until well blended.
- Stir in the nuts.
- Pour into prepared loaf pan(s).
- Bake large loaf for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the middle comes out clean.
- Mini-loaf pans will take 25-30 minutes.