Banana Bread

    • Prep:

      10 min.

    • Total:

      50 min.

  • Makes

    6 Servings

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This recipe is one that I remember from when I was little.  My mom used to make the most delicious Banana Tea Bread that she would serve when friends would come for an afternoon visit.  Traditionally, her recipe is made with toasted coconut and coarsely chopped walnuts and is lovely sliced.  Just for fun, I decided to whip up a batch of cream cheese frosting for an extra special treat. Olivio is the perfect ingredient!  You can shorten the bake time by making muffins.

 

* If you’d like a dairy free banana bread, use Olivio Vegan and a non-dairy milk as a substitute!

Ingredients

  • 1/3 cup Olivio Original or Vegan (Dairy-Free) Buttery Spread
  • 2/3 cup sugar
  • 2 eggs, large
  • 3 Tbs milk, whole (swap out Almond Milk for a dairy-free version!)
  • 1 tsp lemon juice
  • 1/2 teaspoon almond extract
  • 2 cups flour, all-purpose
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup mashed ripe bananas

Preparation

  1. Preheat oven to 350F
  2. In the bowl of an electric mixer, cream together Olivio Buttery Spread and sugar. Beat in eggs, one at a time. Stir in milk, lemon juice and almond extract.
  3. Combine dry ingredients: flour, baking powder, baking soda and salt.
    With mixer on low, slowly incorporate dry ingredients. Do not over mix.
  4. Stir in bananas.
  5. If making muffins, use paper liners. If making a loaf, grease the pan.
    Bake muffins approx 25 minutes. Bake the loaf approx. 55 minutes.
  6. Pull from oven and allow to cool before turning out on rack to finish cooling.

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