An amazing combination
This lemony banana bread with olive oil and vanilla is my new favourite cake piece for my morning oat lattes. It’s got the perfect sweetness, not too much, but just enough, basically all the sweet notes are coming from the fruits in it. Lemons, over-ripe bananas and then the caramelized pears on top, it combines all very well.
I had way too many lemons in the fridge
So I made some hummus and with the rest of the lemons I was thinking to use them in a banana bread with a fresh, citric touch. The acidity of the lemons gets very well balanced with the over-ripe, super sweet bananas. So it’s not like a lemon cake at all, it’s still more a banana bread, but lighter, fluffier.
The liquid gold
So, living in Spain, why not use some nice high quality, organic Spanish extra virgin olive oil? I usually don’t cook or bake with a lot of oil, but this time I added a good dollop of it, as it combines very well with the other ingredients.
Pears on top
Instead of a sliced banana I put some pear slices on top. And a few crystals of brown or coconut sugar will do to get them caramelized. Of course you can skip this step or replace with any other fruit you have, for example apple slices would work fine, too.
Be patient before slicing
It’s important that you let this lemony banana bread with olive oil and vanilla cool down completely before trying to cut into slices. It really needs this time to settle so you get the perfect slice.
Top with any nut butter, I used cashew butter, or if you’re fancy something more indulgent then drizzle some chocolate sauce on top.
Check out my other banana bread recipes:
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EXTRA VIRGIN OLIVE OIL
APPLE CIDER VINEGAR