Kim’s Banana Bread

I love to share baked goods such as Banana Bread with friends and family during the holidays. Quick breads are perfect for gift giving, especially when baked in a mini loaf pan – just wrap individually and top with a bow! For a gathering I sometimes like to bring a variety of breads, sliced and arranged on a platter and served with cream cheese for the spreading. Banana Bread is always a favorite!

Try this Banana Bread during the holidays and pair it with a sweet, creamy hot chocolate: everyone will be happy to share a slice!

Pair Recipe with Kim's Banana Bread with:
Perugina Hot Chocolate

2 ⅔ cups unbleached all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

2 large eggs

1 cup granulated sugar

⅓ cup Colavita Olive Oil

1 cup (approx. 8-9 oz) mashed very ripe banana

2 tsp vanilla extract

1 cup sour cream

1 cup chopped walnuts, pecans and/or chocolate chips

large crystal sugar, such as turbinado

Preheat oven to 350°F.

Oil and flour a 4-cavity mini loaf pan, or four 5.75” x 3” mini loaf pans.

Sift together the flour, soda, powder, salt and spices, then whisk well to combine. Set aside.

In a large mixing bowl, beat the eggs, sugar and Colavita olive oil until smooth. Add mashed banana, vanilla, and sour cream, and continue to beat until thoroughly combined.

Add dry ingredients to banana mixture, along with the nuts and/or chocolate chips. Stir, mixing quickly but gently and just until incorporated. Do not overmix!

Pour batter into the prepared pan, dividing equally among the 4 cavities. Sprinkle the top of each loaf with turbinado sugar.

Place in preheated oven and bake for 32–35 minutes or until done. Loaves will be well risen and nicely browned, and a wooden tester inserted into the center of each loaf should come out clean.

Remove from oven and let banana bread cool for about 10 minutes, then turn the loaves out onto a wire rack to cool completely.

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Kim’s Banana Bread