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Yields6 Servings
 1 tsp VSOP Organic Butter Extra Virgin Olive Oil
 1 cup All-Purpose Flour
 ½ cup Whole Wheat Flour
 2 tsp Baking Powder
 1 tsp Salt
 1 tsp Cinnamon, optional
 6 tbsp VSOP Butter Extra Virgin Olive Oil
 2 large Egg (s), lightly beaten
  cup Sugar
 1 cup Mashed Very Ripe Bananas, approx. 2 bananas
 ½ cup Toasted Chopped Walnuts or Pecans
1

Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease a standard loaf pan with one teaspoon of Organic Butter Extra Virgin Olive Oil.

2

Combine all of the dry ingredients together in a bowl. In a seperate bowl combine the EVOO, eggs, and sugar. Fold in the bananas & nuts until incorporated. Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not over mix.

3

Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Ingredients

 1 tsp VSOP Organic Butter Extra Virgin Olive Oil
 1 cup All-Purpose Flour
 ½ cup Whole Wheat Flour
 2 tsp Baking Powder
 1 tsp Salt
 1 tsp Cinnamon, optional
 6 tbsp VSOP Butter Extra Virgin Olive Oil
 2 large Egg (s), lightly beaten
  cup Sugar
 1 cup Mashed Very Ripe Bananas, approx. 2 bananas
 ½ cup Toasted Chopped Walnuts or Pecans

Directions

1

Preheat the oven to 350 degrees Fahrenheit. Thoroughly grease a standard loaf pan with one teaspoon of Organic Butter Extra Virgin Olive Oil.

2

Combine all of the dry ingredients together in a bowl. In a seperate bowl combine the EVOO, eggs, and sugar. Fold in the bananas & nuts until incorporated. Combine the wet ingredients in the bowl with the dry ingredients until just incorporated - do not over mix.

3

Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Banana Bread

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