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.
Course Quick Bread
Cuisine American
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 1large loaf or 2 mini loaves
Author Mimi Holtz
Ingredients
1cupgranulated sugar or coconut sugar
1/4cupFresh Blood Orange Olive Oil
1/4cupolive oil
2large eggs
1teaspoonvanilla
3large bananasvery ripe
2cupsall-purpose flour
1teaspoonbaking soda
1teaspoonsalt
1cupchopped pecans or walnuts
Instructions
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.