Friday, May 8, 2009


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.

1 comment:

Rocco Galatioto said...


What's with this canola nonsense. Right you are, the only liquid worthy of being called oil is extra virgin olive oil. The recipe appears to be tasty but calling it bread is a stretch. As you know very well, the only item worthy of being called bread is Italian bread.
Nice pictures.