Blood Orange Banana Bread
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Blood Orange Banana Bread
Category
Soups and Breads
Ingredients
- 2 eggs
- 1/2 cup Fustini’s Blood Orange olive oil
- 1/3 cup Iron Fish Bourbon Barrel Aged Maple Syrup
- 1/4 cup sour cream or Greek yogurt
- 1 cup mashed ripe bananas, about 2-3 medium bananas
- 1 3/4 cups plain all-purpose flour, or gluten-free flour (I used cup for cup)
- ½ teaspoon ground cardamom
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1/4cup dark chocolate chips
- 1/4 cup roughly chopped walnuts
Ingredients
Directions
- Pre-heat oven to 325F. Spray a 9x5 inch loaf pan with cooking spray, line with a parchment paper sling, spray the pan again and set aside. In a medium bowl, whisk the flour, cardamom, baking soda and salt. Set aside.
- In a large bowl, mash bananas with a fork. Add eggs, Fustini&rsquo,s Blood Orange olive oil, Iron Fish Bourbon Barrel Aged Maple Syrup, sour cream (or Greek yogurt) and beat with a whisk for 2 minutes. Stir in flour mixture, folding gently with a rubber spatula until no dry flour streaks remain (if using GF flour, whisk away as no gluten forms that could &lsquo,toughen&rsquo, the batter). Add chocolate chips and walnuts, folding until just combined.
- Pour batter into greased pan, smoothing the top with a spatula. Bake on the middle rack, turning once halfway through baking, for 50-55 minutes or until a toothpick inserted comes out clean. Cool for at least 10 minutes, remove bread with sling and place on a cooling rack for 30 minutes.