Banana Bread-with Olive Oil

I really don’t measure out cakes these days. Win some lose some. But this one worked.

I’ve been working on a diet for Heart and Erection health for men. It involves replacing saturated fats with monounsaturated fats in preference to polyunsaturated fats. Now I am fussy and love butter, so for me to say goodbye to a coronary has taken courage and experimentation.

I’ve found an excellent chemical free extra virgin cold-pressed olive oil with a delicate fruity palate and mild pepper after taste. From the Barossa, Barilla Olive oil is great for cakes and other milder tasting dishes or use any other lightly flavoured extra virgin olive oil. Preferably Australian and from this years pressing.

Banana Bread with Olive Oil

1/2 cup extra virgin mild flavoured olive oil.

1/2 cup brown sugar

Beat together till creamy then add:

2 fresh eggs

beat well till light and fluffy.

Add 3 mashed bananas

1/2 cup SR flour

1/4 cup milk

then add;

1/2 cup SR Flour

1/4 milk

then one more time;

1/2 cup SR Flour

1/4 cup milk

Please add more milk if mix gets thick. Pour into a greased tin, bake 180 for 45 minutes or until skewer comes out clean.

 

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