ROSEMARY BANANA BREAD

This is a variation of another Ginger Lopez recipe. Instead of canola oil, I use extra virgin olive oil and at the end I crush dried rosemary into the batter. Next time I will use even more rosemary and maybe some almond meal to give it a different texture. With banana bread, the more black and mushy the bananas the sweeter and the more banana flavored the bread will turn out. This recipe calls for 1 C. which is about two medium size bananas. This is such and easy recipe. You just throw all the ingredients together and mix it with a wooden spoon. After you make this once you will look forward to rotten bananas! Serve with cream cheese or butter.

Rosemary Banana Bread

3/4 C. Sugar

2 Eggs

1 3/4 C. Flour

1/2 tsp. baking soda

1/2 C. extra virgin olive oil

1 C. mashed ripe bananas (about 2 medium)

2 tsp. baking powder

1/2 tsp. salt

1 tsp. dried crushed rosemary (optional)

Preheat oven to 350 degrees. Mix all the ingredients together. Bake 45 min - 1 hour at 350 degrees. Serve with cream cheese or butter.