OLIVE OIL BANANA CAKE

For Marg (our wonderful customer),

Enjoy this easy, flavorful cake! The olive oil adds a beautiful depth, enhancing the sweetness of the bananas and creating a wonderfully tender crumb.

Makes: 8-10 servings | Preparation Time: 15 minutes

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup sugar (or adjust to taste)
• ¼ cup La Panza Olive Oil 
• 2 large eggs (room temperature)
• 1 cup mashed ripe bananas (about 2-3 bananas)
• ¼ cup plain Greek yogurt (or sour cream)
• 1 tsp vanilla extract
• Optional: ½ cup chopped walnuts or chocolate chips for added texture

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or an 8-inch round cake pan and line with parchment paper.
2. Combine the dry ingredients:
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Mix the wet ingredients:
• In a large bowl, whisk together the olive oil and sugar until well combined.
• Add the eggs, one at a time, mixing until smooth after each addition.
• Stir in the mashed bananas, Greek yogurt, and vanilla extract until smooth.
4. Combine wet and dry ingredients:
• Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
• If desired, fold in the chopped walnuts or chocolate chips.
5. Bake:
• Pour the batter into the prepared pan. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
• If using a loaf pan, bake an additional 10-15 minutes, as loaf pans often require longer baking times.
6. Cool and serve:
• Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Happy Baking!