Maple Olive-oil Banana Bread

So…where to start?  I’ll start by telling you how much I adore this banana bread!  It’s been my go-to recipe for a few years now and I dare not deviate from it.  As much as I love bananas, I love this bread even more.  So much so that I could probably make it from memory.  It contains all the glutens, since I use whole wheat flour, however olive oil is used as the fat and Greek yogurt keeps the bread moist.  Maple syrup (100%) is then combined with dark muscovado sugar to give this quick-bread wonderful caramel notes.  Finally, the top is crusted with Bourbon Vanilla-Bean sugar to give it some crunch; my absolute favorite part.

Try keeping this in your house more than a day or two…I guarantee it can’t be done!


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