Forget Wes “Butterfingers” Welker, forget Gisele. It’s my fault the Patriots lost the Super Bowl. But I promise you I didn’t mean it.
Rich and I thought we were doing our fellow party-goers a favor by sharing this lemony olive oil banana bread that we’d whipped up that morning. But when we announced the addition of banana bread to the table of delights, Sarah and Mike both let out a yelp. They’d just returned from a trip to New Orleans where they been told, randomly enough, that it’s bad luck to bring banana bread on a shrimp boat – and by extension, naturally, to a Super Bowl party.
We didn’t even know we’d be bringing the banana bread to the party, because we didn’t even know we’d be baking it that morning. But when the bananas, which Rich had picked up for me in an attempt to find something sweet, nutritious and low in acid, began to look like giraffe necks, I knew it was time to try out this recipe in Melissa Clark’s Cook This Now. And you know how I am about Melissa Clark recipes.
Sure, I’ve already posted a banana bread recipe, but really, you can’t have enough banana bread recipes. We switched things up a little bit with this one, trading out reflux-inducing chocolate chips for walnuts. I think pecans would also be nice. The result is moist, almost fruity because of the olive oil, but all that gets wiped away in the most pleasant of ways by the terrific lemony glaze.
My apologies to the fans of New England. And, to all the Giants fans out there (and I know some of you reading this are – Hi Russ!) you’re welcome. Next time you have a Super Bowl party bring some banana bread. Apparently it’s good luck, for the G-men, anyhow.
Lemony Olive Oil Banana Bread with Chocolate Chips (or nuts) from Melissa Clark’s Cook This Now
1 cup all-purpose flour
1 cup whole wheat flour
¾ cup dark brown sugar
¾ teaspoon baking soda
½ teaspoon kosher salt
1 cup coarsely chopped bittersweet chocolate (or walnuts)
1/3 cup extra-virgin olive oil
2 large eggs, lightly beaten
1 ½ cups mashed, VERY ripe bananas (3 to 4 bananas)
¼ cup sour cream or plain whole milk yogurt
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
For The Glaze
1 cup confectioners’ sugar
4 teaspoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan
In a large bowl, whisk together the flours, brown sugar, baking soda, and salt Add the chocolate pieces (or nuts) and combine well.
In a separate bowl, whisk together the olive oil, eggs, mashed bananas, sour cream or yogurt, lemon zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown and a tester inserted into the middle of the loaf comes out clean, 50 minutes to 1 hour.
Transfer the pan to a wire rack over a rimmed baking sheet to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
While the cake is almost cool, prepare the glaze. In a large bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle the glaze on top of the cake, spreading with a spatula to cover.