Very Banana Bread

Recipe by Elie de Combys
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 25mins
SERVES: 12-16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • 3
    ounces oat bran
  • 3 34
    teaspoons baking powder
  • 12
    cup sugar (I always use organic golden cane sugar instead of white)
  • 34
    cup oil (I like olive in this recipe, but some might dislike the fact that the olive taste is perceptible)
  • 4
    large eggs
  • 3
    cups bananas, mashed
  • 2
    teaspoons grated lemon zest (optional)
  • 1 14
    cups nuts, chopped (optional)
  • 58
    cup dried apricot, chopped (optional)
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DIRECTIONS

  • Preheat the oven to 325°F.
  • Grease and flour a 9"X13" (preferably pyrex) pan.
  • In a small bowl, whisk together the flours, bran, flax meal and baking powder.
  • Beat the eggs in a large bowl.
  • Add the sugar to the eggs, and, using an electric mixer on low speed, beat 1-2 minutes.
  • Still beating, gradually add the oil.
  • When it is well integrated, add the bananas and zest (if desired) and beat until the texture is homogenic.
  • Add the dry ingredients in 3 additions, mixing until smooth after each addition.
  • Fold in the nuts and apricots, if using.
  • Scrape the batter in the pan and spread it evenly, making it perhaps a little thinner in the center.
  • Cook about 70 minutes, or until a toothpick comes out clean.
  • Cool 30 minutes, then unmold and finish cooling on a rack.
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