A good amount of fruity extra virgin olive oil adds some great flavor (and less guilt) to this breakfast-snack-dessert cake. Yogurt is the other secret to this super moist banana bread. A full-fat cream top yogurt or Greek yogurt would be the closest thing to the ultra creamy, thick European yogurt we used in Italy. If you’re looking to save a few calories though, low-fat yogurt works just fine. Oh, and then of course, you need a few ripe bananas. Extra spotted please. Also, Mari’s original recipe called for una bustina di lievito per dolci, which I gathered to be a mixture of baking powder and vanilla powder. I estimated the amounts...if anyone can confirm what exactly is in a bustina, please share. The lesson that I really took away from my cake making sessions with Mari is that baking doesn’t always have to be such a to-do. I mean, this girl’s mode of measuring was an old plastic yogurt cup. She used a fork to mix everything together. We ran out of sugar and resorted to emptying little packets of sugar from the coffee shop downstairs. No biggie. So loosen up. And have some cake for breakfast.
This delicious banana bread (a.k.a. breakfast cake) is easy, fuss-free, and made with fruity olive oil and creamy yogurt. As Mari says, ”Because mornings are so much easier when there's cake.”
- 2 ripe bananas, mashed (about 1 cup)
- 3/4 cup extra-virgin olive oil
- 3/4 cup yogurt (I prefer vanilla flavored)
- 2 eggs, beaten
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- Preheat oven to 350 F.
- In a large bowl, mix together the mashed bananas, olive oil, yogurt, eggs, and vanilla.
- In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and fold until everything is combined. Pour into a well-greased or parchment paper-lined pan (8.5" x 8.5" pan, bundt cake pan, skillet, or traditional loaf pan would all work).
- Bake for 50-65 minutes, or until top is golden and a toothpick inserted into the center of the cake comes out clean.
Cook’s Note: Make sure your baking powder has not expired. If it is too old your cake won’t rise properly and instead of a wonderfully spongey cake, you’ll have a dense brick on your hands.
Recipe Source: LickMySpoon.com.
Hello! All images and content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you!