Grammy's Kitchen · Banana Bread · Olive Oil Banana Bread
One of 35 banana bread recipes we measured
from cardamomandtea.com
2 cooks on cardamomandtea.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| fat | 52% | 47% |
| total sugar | 65% | 77% |
| egg | 50% | 45% |
| leavener | 2% | 2% |
| salt | 2% | 1% |
| fruit | 179% | 169% |
| mix-ins | 0% | 25% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 240 g | 1 cup [240 g] mashed banana from about 3 very overripe bananas |
| 105 g | 1/2 cup [105 g] extra virgin olive oil |
| 100 g | 2 large eggs* |
| 130 g | 2/3 cup [130 g] sugar |
| 3 g | 1/2 teaspoon fine sea salt or table salt |
| 200 g | 1 1/2 cups [200 g] all purpose flour |
| 2 g | 1/2 teaspoon baking soda |
| 2 g | 1/2 teaspoon baking powder |
| 118 g | 1 ripe banana, split lengthwise (optional) |
Method: 9 steps, published by cardamomandtea.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I tried this recipe and it tasted amazing! I added some maple syrup along with the sugar and it turned out so delicious. Thank you for the recipe. I strongly recommend.” — a cook, 5.0★
“The perfect recipe to make when grocery delivery brings too many ripe bananas. We added chocolate chips and walnuts and this turned out perfectly!” — a cook, 5.0★