21 May 2010

Banana Olive Oil Cake with Chocolate

Olive Oil Banana Cake
I hope you are all enjoying your long weekend. The May Victoria Day long weekend is the official beginning of the good life here in the Okanagan!!! Before I head out for frolic and fun I wanted to share another special treat with you. I have been on a real kick to make olive oil cakes lately. There is something about the slight fruity flavour it imparts to these quick breads and the delicate crumb and mouth feel of an olive oil cake that just has me swooning. I have mixed it with blood oranges, meyer lemon and poppy seedstangerines and now..... bananas and chocolate. I say why not! This turned out unlike any other banana cake I have ever had. It is hard to describe the subtle differences but the texture was almost... silky. Stay tuned for my next experiment. Silky, sexy zucchini olive oil cake! But for now on to my banana cake.

Olive oil has been used in Mediterranean countries for thousands of years and quickly became  popular in other parts of the world. Anyone coming from these regions would tell you about the health benefits, as well as the wonderful flavour, of a good dose of olive oil on salads, pasta, fish and almost anything else. It is rich in monounsaturated fat, a type of fat that researchers are discovering has excellent health benefits. Extra virgin oils that are higher in antioxidants and more flavourful are best for dips and dressings while less expensive virgin or refined oils are recommended by some for baking and frying, but I use extra virgin for everything!!!!!Pure, extra virgin olive oil is not only a light and delicate addition to many wonderful dishes including olive oil cake, it is one of the most health-promoting types of oils available.

There are differences in flavour from country, to region, to table so choose your oil wisely, especially if you are using it for cake. Olive oil as you know is actually a pure fruit juice and unlike most seed or vegetable oils, it does not require any heat or chemicals to extract the oil and needs no refinement. The oil can be consumed as is immediately after pressing. Homer called it "liquid gold", and he was absolutely right!

"Sun, stone, drought, silence and solitude: these are the five ingredients that, according to Italian folk traditions, create the ideal habitat for the olive tree."

If they can grow truffles here in the Okanagan I am going to start my own olive grove!!!!


 **Banana Olive Oil Cake with Chocolate**


Butter for greasing pan
3-4 over ripe bananas
1 cup sugar
3/4 cup buttermilk or plain yogurt
3 large eggs
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup extra virgin olive oil
3/4 cup chocolate chips
Icing sugar for finishing

Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan.

Mash bananas in a large bowl.  Add buttermilk or yogurt to bananas. Add  sugar and whisk well. Whisk in eggs.

In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in oil a little at a time. Fold in chocolate chips, alternating with olive oil. Scrape batter into pan and smooth top.

Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up.

 I adore my olive oil cake sprinkled liberally with icing sugar!!!

(Makes 1 loaf)

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

21 comments:

  1. Oh Val. Oh, my! This is just dangerous!
    xoxo Pattie

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  2. A very moist cake! i must try making mine with olive oil...

    Cheers,

    Rosa

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  3. Dear Vall I thisnk this cake will be georgeous and delicious! sounds really nice! gloria

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  4. You got me intrigued with your beautiful cake! never made a sweet cake with olive oil, but I'm sure it's delicious!

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  5. I would LOVE a sexy silky banana cake! And a long weekend. But I'll take a cake!

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  6. I'm lovin all your olive oil cakes Val! This looks delightful!

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  7. You know my son will ever so grateful to you, if I copy this recipe....
    I cannot imagine olive oil in a cake, but I have all faith in your baking so I will most definitely try!!

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  8. Come on ... bananas buttermilk olive oil AND chocolate chips ... pass me seconds please.

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  9. Val, this cake looks and sounds delicious. I've never done a "sweet" using olive oil but am anxious to. I've bookmarked it. However, I want to go back to your asparagus pesto. Thank you, thank you again for sharing that recipe. We've had it twice. I just picked up more asparagus today--from a "wait a minute and I'll pick it for you" farm. I'm putting up several more batches in the freezer and we'll have some for dinner. Love it!

    Best,
    Bonnie

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  10. banana cakes are usually ultra-moist anyway, and by using olive oil as your fat, you contribute even more! i love this idea, val--it's a gorgeous creation.

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  11. I've only made savory muffins with olive oil. I'm curious to try a dessert with it. Nice work!

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  12. This sounds wonderful, Val. I've bookmarked your recipe. I make a lemon olive oil cake that I love. Yours sounds even better. When you make your first panna cotta use cream so you'll understand why the dessert captured hearts and minds. I hope you are having a wonderful weekend. Blessings...Mary

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  13. So yummy...olive oil cakes are always so moist.

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  14. Val, I neglected to thank you for coming with me to "Mitford". I had a great time with excellent traveling "companions".

    Best,
    Bonnie

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  15. I used to thumb my nose at olive oil cakes but reading this, I am going to give one a try. Thanks for pushing me into something new.

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  16. Your olive oil cake looks amazing. I keep reading about these cakes and I have yet to try one. I have no doubt that the addition olive oil adds moisture and a mild flavor. Love it!

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  17. Oooo! I like the sound of this banana olive oil cake, especially the silky part! I will have to try at least one of your olive oil cake recipes, they sound heavenly!

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  18. I have very fond memories of several types of cakes baked with olive oil that were baked deliciously in abundance back at my 'Nonna's' small village in Italy.
    Not that I don't myself bake with this precious oil...I seem to want to jealously withold it in its rawer state. Lately, I've been incredibly in the mood for crusty bread with a generous smear of extra virgin olive oil and tantalizing tomato slices.
    Alright, back to this wonderful recipe of yours. Just by reading off the list of ingredients...I am 99% positive that it will be baking in my oven very soon ;o)
    I'm very glad to have discovered your blog. I'll certianly have to be back to roam around.
    Flavourful wishes, Claudia

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  19. How interesting! I have never seen an olive oil cake flavored with bananas! I am going to try this as soon as possible, especially since I see two ripe old bananas in my freezer waiting to be consumed.

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  20. Thanks for reminding me that I have some bananas that should've been made into banana bread a few days ago. This looks awesome!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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