1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon salt
6 tablespoons D’Avolio Butter Infused Olive Oil
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon (optional)
2 large eggs, lightly beaten
1 cup mashed very ripe bananas (about 2)
1/2 cup toasted chopped walnuts or pecans (optional)
Preheat the oven to 350°. Thoroughly grease a standard loaf pan with one teaspoon of D’Avolio Butter Flavored Olive Oil.
In a large bowl whisk together thoroughly: all-purpose flour, whole wheat flour and salt. In a separate bowl blend together; Butter Olive Oil and sugar. Fold in until combined: bananas and optional nuts. Combine the wet ingredients in the bowl with the dry ingredients until just incorporated – do not over mix. Scrape the batter into a pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack
