Mariangela's Olive Oil Banana Bread

I have always turned to the banana bread recipe on the back of the Bisquick box for a quick use of overripe bananas. I found this recipe on Bay Area Bites .  She had this bread while visiting a friend in Italy. It is a very quick, simple recipe with no need of a mixer.  It is great for breakfast, snack, or dessert.


Mariangela's Olive Oil Banana Bread

Ingredients:
2 ripe bananas, mashed (about 1 cup)
3/4 cup olive oil
3/4 cup yogurt
2 eggs, beaten
2 teaspoons vanilla
2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon kosher salt

Preparation:

1. Preheat oven to 350 F.
2. In a large bowl, mix together the mashed bananas, olive oil, yogurt, eggs, and vanilla.
3. In another bowl, whisk together the flour, sugar, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and fold until everything is combined. Pour into a well-greased or parchment paper-lined pan (8.5″ x 8.5″ pan, bundt cake pan, skillet, or traditional loaf pan would all work).
5. Bake for 50-65 minutes, or until top is golden and a toothpick inserted into the center of the cake comes out clean.