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Banana Bread

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Ingredients

Adjust Servings:
.75 cup Turbinado Sugar
2 tbsp Turbinado Sugar separate from .75 cup
.75 tsp Baking Soda
1 cup All-Purpose Flour
1 cup Whole Wheat Pastry Flour
.5 tsp Ground Cinnamon
.5 tsp Sea Salt
1 cup Bittersweet Chocolate chopped
.33 cup Pot D'Huile Olive Oil
.25 cup Plain Whole Milk Yogurt
Orange Zest from 1 orange
2 Eggs large
1 tsp Pure Vanilla Extract
3 Banana ripe, lightly mashed (equivalent to 1.5 cups banana mash)

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Banana Bread

BY POT D'HUILE

A perfect snack or breakfast treat

  • 90 min
  • Serves 4
  • Medium

Ingredients

Directions

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Preheat oven to 350 degrees F. Liberally grease the sides of a 9 x 5 x 3-inch loaf pan and set aside.

In a medium bowl, combine flours, 3/4 cup sugar, baking soda, cinnamon, and sea salt. Fold in chocolate wafers.

In a large bowl, stir to combine olive oil, yogurt, orange zest, eggs, and vanilla. Fold in mashed bananas.

Fold flour mixture into wet ingredients, stirring just until flour is mixed in.

Spoon batter into prepared baking dish, sprinkle top with remaining 2 tablespoons sugar, and slide into oven. Bake 50 – 60 minutes, or until a toothpick comes out with just a few crumbs attached and the top is golden brown. Keep a close eye toward the end of cook time so as not to over bake.

Cool 20 minutes, release from baking dish and cool completely or eat right away. Tightly covered, banana bread will keep several days at room temperature.

Steps

1
Done

Preheat oven to 350 degrees F. Liberally grease the sides of a 9 x 5 x 3-inch loaf pan and set aside.

2
Done

In a medium bowl, combine flours, 3/4 cup sugar, baking soda, cinnamon, and sea salt. Fold in chocolate wafers.

3
Done

In a large bowl, stir to combine olive oil, yogurt, orange zest, eggs, and vanilla. Fold in mashed bananas.

4
Done

Fold flour mixture into wet ingredients, stirring just until flour is mixed in.

5
Done

Spoon batter into prepared baking dish, sprinkle top with remaining 2 tablespoons sugar, and slide into oven. Bake 50 - 60 minutes, or until a toothpick comes out with just a few crumbs attached and the top is golden brown. Keep a close eye toward the end of cook time so as not to over bake.

6
Done

Cool 20 minutes, release from baking dish and cool completely or eat right away. Tightly covered, banana bread will keep several days at room temperature.

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