90 Min

DF

Blueberry Banana Bread

There are few things as comforting as the smell of banana bread wafting out of the oven, especially one laced with aromatic spices like cardamom and cinnamon. The topping of blueberries adds a splash of color and a tang to the bread. If you have houseguests, it’s a great way to start off a holiday weekend, especially after a night of indulgences. You could even make the banana bread a few days before, pop it in the freezer and warm it up in the oven for guests to enjoy. Oil based cakes tend to be much moister than butter-based cakes so do give this a try. And have a wonderful Thanksgiving holiday!

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Cook Time

90 Minutes

Serves

8

Directions

Step 1

Preheat the oven to 350°F and grease an 8-inch round pan or a loaf pan.

Step 2

In the bowl of a stand mixer using a paddle on medium speed, whip the olive oil and sugar for 3 to 4 minutes. It will get light in color.

Step 3

Add the eggs one at a time and continue mixing, then add the mashed bananas.

Step 4

Next add the all-purpose flour, cardamom, cinnamon, cloves, baking powder and salt and mix just until combined.

Step 5

Next fold in the pecans and grated coconut and pour into the greased pan. Scatter the blueberries on top and push a few to sink in.

Step 6

Bake in the oven for 45 minutes to an hour.

Notes & Variations

This recipe has been adapted from Mark Bittman’s famous banana bread recipe by mostly the addition of spices and swapping out butter for olive oil.
Instead of blueberries, use blackberries or raspberries – they taste just as good.

Ingredients

4 ounces or 2/3 cup olive oil

3/4 cup sugar

2 large eggs

3 large ripe bananas, mashed

2 cups all-purpose flour

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

Pinch of ground cloves

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup chopped pecans or walnuts

1/2 cup grated coconut

2 cups blueberries

Step 1

Preheat the oven to 350°F and grease an 8-inch round pan or a loaf pan.

Step 2

In the bowl of a stand mixer using a paddle on medium speed, whip the olive oil and sugar for 3 to 4 minutes. It will get light in color.

Step 3

Add the eggs one at a time and continue mixing, then add the mashed bananas.

Step 4

Next add the all-purpose flour, cardamom, cinnamon, cloves, baking powder and salt and mix just until combined.

Step 5

Next fold in the pecans and grated coconut and pour into the greased pan. Scatter the blueberries on top and push a few to sink in.

Step 6

Bake in the oven for 45 minutes to an hour.

4 ounces or 2/3 cup olive oil

3/4 cup sugar

2 large eggs

3 large ripe bananas, mashed

2 cups all-purpose flour

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

Pinch of ground cloves

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup chopped pecans or walnuts

1/2 cup grated coconut

2 cups blueberries

Notes & Variations

This recipe has been adapted from Mark Bittman’s famous banana bread recipe by mostly the addition of spices and swapping out butter for olive oil.
Instead of blueberries, use blackberries or raspberries – they taste just as good.

Tags:

90 Min

Tags:

90 Min

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