What's Baking: Olive Oil Banana Bread

I had a bunch of bananas set aside for another recipe, but they were quickly heading to overripe territory, so I did what I do best -- I made a loaf of banana bread.

While some people may reach for a bowl of mac-n-cheese or some freshly-made cookie dough, banana bread is my comfort food of choice. There's just something about banana bread -- its sweet and savory flavor, its filling nature, how good it makes the house smell -- that instantly makes me feel comforted and calmed as it bakes. And it doesn't hurt that it tastes delicious, too!

I wanted to do something a little different with this batch of banana bread, so I looked for recipes that use olive oil in place of butter. Not that there's anything wrong with butter -- I use it all the time -- I think mainly I wanted a recipe I could make NOW rather than have to wait around for the butter to soften to the right consistency.

In addition to olive oil, this recipe from 101 Cookbooks also features a subtle lemon flavor that adds a bit of brightness to the bread. The bread has a moist, tender crumb and, give the addition of chocolate chips, works just as well at breakfast as it does for dessert. Perhaps with a scoop of vanilla ice cream on the side?

Olive Oil Banana Bread (printer-friendly version)
makes one large loaf

1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
3/4 cup light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup bittersweet chocolate chips
1/3 cup extra-virgin olive oil
2 large eggs, lightly beaten
1 1/2 cups mashed, very ripe bananas (about 3 bananas)
1/4 cup plain non-fat Greek yogurt (2% or whole-milk yogurt would also work)
1 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. Grease a 9x5-inch loaf pan with olive oil or cooking spray and set aside.
2. In a large bowl, whisk together the flours, brown sugar, baking soda, and salt. Stir in the chocolate chips.
3. In a separate bowl, whisk together the olive oil, eggs, mashed banana, yogurt, lemon zest, and vanilla extract.
4. Pour the banana mixture into the flour mixture and use a rubber spatula or wooden spoon to fold together until just combined.
5. Spoon the batter into the prepped loaf pan.
6. Bake in the oven for 50-60 minutes, or until golden brown and a toothpick inserted into the center of the bread comes out clean. If the bread is browning too quickly, place aluminum foil over top the pan.
7. Remove from the oven and let cool on a wire rack. After 10 minutes, carefully remove the loaf from the pan (you may want to run a knife around the edges) and let cool completely.

(adapted from this 101 Cookbooks recipe)

What I'm Giving: Basil-Infused Olive Oil

Basil-infused olive oil reminds me of Francesca's, one of my favorite restaurants in Chicago. Francesca's was the place to go for special occasions -- it was where D and I had our first official one-on-one date and where we ate the night we got engaged. Given its nearby neighborhood location (we frequented the Bryn Mawr outpost), it was also where we went to celebrate events or accomplishments with friends and family  --- including three successful completions of the Chicago Marathon (I'm all for pre- and post-race carbo-loading).

Francesca's was the first place I enjoyed dipping freshly-baked bread into basil-infused olive oil, and it remains one of my favorite things. And, it turns out, it's actually quite easy to make infused olive oil at home. All you need is a good quality olive oil and a bunch of fresh herbs. From there you can add other flavors, such as garlic or red pepper flakes.

To give as a gift, simply package your infused olive oil in a pretty glass jar, and tie it with a ribbon. If you're giving it to someone nearby, I'd recommend pairing it with a freshly-baked loaf of bread. In addition to gift-giving during the holidays, this infused olive oil would also make an excellent host/hostess gift.

Basil-Infused Olive Oil (printer-friendly version)
makes about 1 cup

1 cup extra virgin olive oil
1 1/2 cups (2/3 oz package) tightly packed fresh basil leaves, rinsed and dried
1 garlic clove, peeled and smashed

1. Chop the basil leaves finely.
2. Add the olive oil, chopped basil leaves, and smashed garlic clove to a medium sauce pan.
3. Heat over medium-high heat for five minutes, until small bubbles form in the oil.
4. Remove from the heat and let steep for at least one hour.
5. Strain through a fine-mesh sieve into a jar or other container with an airtight lid.
6. Store for up to one month (if it lasts that long!).

(adapted from this Shutterbean recipe)

What's Baking: Easy Fruit-and-Nut Granola

Without fail, my breakfast consists of plain Greek yogurt, chia seeds, a drizzle of honey, and a healthy serving of granola. I won't lie; I think the granola is my favorite part. Since my stash of purchased organic granola is quickly dwindling, it was about time that I baked up my own batch. Not only is making granola easy, the aroma while it's baking will make your kitchen smell delicious.

Easy Fruit-and-Nut Granola (printer-friendly version)
makes about six cups

3 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded unsweetened coconut
3 tablespoons extra virgin olive oil
2/3 cup raw honey
1/4 cup raw (unrefined, unbleached) sugar
1/2 tablespoon pure vanilla extract
1/4 teaspoon kosher salt
1 cup dried cherries, chopped

1. Preheat the oven to 300 degrees. Cover a baking sheet with parchment paper. Set aside.
2. In a large bowl, use a wooden spoon (or your clean hands) to mix together all of the ingredients, stirring in the chopped cherries last.
3. Pour the granola onto the prepped baking sheet. Use the back of the wooden spoon to press the granola evenly and firmly into the baking sheet.
4. Bake for 15 minutes. Remove from the oven and stir, patting it down evenly before putting it back in the oven. Bake for 15-20 minutes more, or until the granola is golden brown.
5. Remove from the oven and allow to cool in the pan for 1-2 hours.
6. Store at room temperature in an airtight container.

What's in the Oven: Slow-Roasted Tomatoes

Confession: Sometimes I buy produce at the market, and then completely forget about it. Case in point: a pint of Wisconsin-grown grape tomatoes that I bought over a week ago. I had the best of intentions to use them up, but never got around to it. Luckily, even after the tomatoes are slightly wrinkled, they are still perfectly fine to cup up and roast in the oven. I have a feeling these tomatoes may make an appearance as a pizza topping sometime later this week.

Slow-Roasted Tomatoes (printer-friendly version)

makes one pint

1 pint grape tomatoes

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1/2 tablespoon dark brown sugar

1/2 teaspoon herbes de Provence

sea salt

freshly ground black pepper

1. Preheat the oven to 250 degrees.

2. Rinse and dry the tomatoes. Cut each tomato in half.

3. Arrange the tomatoes in a glass baking dish, cut-side up.

4. In a small bowl, whisk together the olive oil, balsamic vinegar, brown sugar, and herbes des Provence. Season to taste with salt and pepper.

5. Pour the oil mixture over top the tomatoes. Gently shake the baking dish to evenly coat the tomatoes in the oil. Reposition the tomatoes cut-side up if necessary.

6. Roast the tomatoes in the oven for 2-3 hours, or until shriveled.

7. Use as a topping for pasta, pizza, or as part of an appetizer. I spread a few Triscuits with basil and sun-dried tomato goat cheese and then topped each cracker with a few roasted tomatoes to make an easy appetizer. Yum!

8. Store any extra roasted tomatoes in the fridge in a tightly-covered container