Blood Orange Banana Bread
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.
Servings 1 large loaf or 2 mini loaves
- 1 cup granulated sugar or coconut sugar
- 1/4 cup Fresh Blood Orange Olive Oil
- 1/4 cup 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 soda, 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.