You know that used to happen around here, right?
It’s been awhile. I could give you a list of excuses, but I thought instead, I’d give you a new Door County inspired Banana Bread Recipe!
I picked up this recipe at one of the olive oil stores on our recent trip. I also picked up a large packet of dried cherries, which was perfect for this recipe. Although…I think fresh cherries would be splendid as well.
The BOY and I ate dinner out back last night on our new patio furniture, and I missed the beep of the timer. The bread hadn’t burned, but I yanked it out quickly.
It still had a doughy look, but was perfectly cooked.
Slightly crispy on the outside and warm and delightful on the inside!
I grabbed one slice as an after dinner snack and saved the rest for breakfast!
I must admit that this isn’t my favorite banana bread recipe***. I much prefer a Classic Banana Bread or this One Bowl Banana Bread recipe. Which I will happily add cherries and walnuts (and maybe dark chocolate chips) to next time!
Cherry Banana Bread
From Fat Louie’s Olive Oil Co, Door County, WI
1 1/4 cup flour
1 cup sugar
1/2 tsp sat
1 tsp baking soda
1/2 cup olive oil
3 mashed, overripe bananas
1/4 cup chopped walnuts
1/2 cup dried cherries
Preheat oven to 350 degrees. Grease a large loaf pan.
Mix all dry ingredients in a large bowl. Add bananas, eggs, and olive oil, mix until just combined. Fold in walnuts and cherries.
Pour batter into loaf pan. Bake in oven for 45-40 minutes or until middle is set.
Remove and cool 5 minutes. Remove from pan and let cool completely on on wire rack.
***Note: as I was typing up this recipe, it occurred to me that I may not have added the baking soda. Ooops! That explains A LOT about the texture of this bread, and also it’s look.
Do you ever forget to add ingredients to your recipes?
I once made oatmeal cookies without eggs. They were still edible!!!