I often make banana bread when I want to have something at home that is sweet, but not a full-blown dessert with hundreds of calories. This bread is pretty much vegan as there are are no animal products in it.
But even if you are not a vegetarian , this bread/cake is delicious with very little saturated fat. I used olive oil in the place of butter, olive oil in baked goods is a common practice in Mediterranean cuisine and goes very well with desserts that contain fruit. Make sure your olive oil is fresh and not rancid, otherwise it will ruin the recipe. There are no eggs, and I also added some thinly sliced almonds which go nicely with the banana rather than the commonly used walnut. I also used a bit of whole wheat flour, just to add a bit more fiber to it, and you can add more as well. And yes, I added a few mini dark chocolate chips, just enough to give a hint of chocolate.
This bread/cake has about 180 calories per generous piece. What I like about is that texture-wise it is more a cake then bread and it is very filling, plus the kids love it!
Olive Oil Almond Banana Bread
- Preheat oven at 325 degrees Fahrenheit (165 Celsius)
- Mash the bananas in a small bowl.
- In a large bowl mix the olive oil with the sugar, until smooth. Add the vanilla and banana and mix some more.
- In a medium bowl, blend the flours, baking soda, salt and cinnamon, add the flour mixture to the banana mixture and mix well. It will be somewhat thick.
- Add the chocolate chips and the almonds and blend.
- Spoon the batter into a lightly greased loaf pan 8 x 4 or similar size.
- Bake for about 45-60 minutes. Check with toothpick.
- Let it cool for about 15 minutes and then remove from pan.