Simple Way to Castelvetrano Olives Nutrition

Olive Oil Banana Bread

Castelvetrano olives add delicious pops of flavor to a long list of italian dishes and appetizers, which makes them an essential ingredient for every cook's arsenal.

Recipe Summary Olive Oil Banana Bread

A moist banana bread made with olive oil, Greek yogurt (or sour cream), and a crunchy walnut topping. I borrowed techniques from a few recipes to create my ideal recipe!

Ingredients | Castelvetrano Olives Nutrition

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

¾ cup dark brown sugar

2 tablespoons white sugar

2 large eggs eggs

½ cup olive oil

1 ½ cups mashed banana

¼ cup whole-milk Greek yogurt

1 teaspoon vanilla extract

3 tablespoons chopped walnuts

1 tablespoon Demerara sugar

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10x5-inch loaf pan.

Sift all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon together.

Beat brown sugar, white sugar, and eggs in a stand mixer or with a hand-held electric mixer until light and fluffy, about 5 minutes. Reduce speed to low and slowly drizzle in olive oil until evenly combined. Beat in bananas, Greek yogurt, and vanilla extract until combined. Fold in 1/3 of the flour mixture with a spatula; repeat twice more until flour is fully incorporated.

Pour batter into the prepared loaf pan. Sprinkle walnuts and Demerara sugar over the top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

Substitute sour cream for the Greek yogurt if desired.

Info | Castelvetrano Olives Nutrition

prep: 20 mins cook: 55 mins total: 1 hr 15 mins Servings: 8 Yield: 1 loaf

TAG : Olive Oil Banana Bread

Bread, Quick Bread Recipes, Fruit Bread Recipes, 100+ Banana Bread Recipes,

Images of Castelvetrano Olives Nutrition

Castelvetrano Olives Nutrition / The nocellara del belice olives, known in the united states as castelvetrano olives, are cultivated exclusively in their native environment in and around the town of castelvetrano in the west of sicily.