Print Recipe

Banana Bread

A perfect snack or breakfast treat
Total Time1 hr 30 mins
Course: Dessert
Servings: 4
Author: Pot D'huile


  • 3/4 cup Turbinado Sugar
  • 2 tbsp Turbinado Sugar
  • 3/4 tsp Baking Soda
  • 1 cup All-Purpose Flour
  • 1 cup Whole Wheat Pastry Flour
  • 1/2 tsp Ground Cinnamon
  • 1/2 tsp Sea Salt
  • 1 cup Bittersweet Chocolate
  • 1/3 cup Pot D'Huile Olive Oil
  • 1/4 cup Plain Whole Milk Yogurt
  • Orange Zest From One Orange
  • 2 Eggs
  • 1 tsp Pure Vanilla Extract
  • 3 Banana


  • 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.