Lemony olive oil banana bread with chocolate chips from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 62) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • clcorbi on May 03, 2017

    This is a really nice banana bread. I used sour cream, 4 bananas, and omitted the glaze. I also used semisweet rather than bittersweet chocolate because that's what I prefer in a banana bread, and I wish I would have added in some chopped walnuts or pecans as well. I had to bake this for a few more minutes than directed, and eventually I took it out even though the knife was still coming out covered in dough. I'm glad I did, because it firmed up nicely. Next time I'd probably just bake it for the max allotted time and assume it'll firm up just fine, because I prefer banana bread to be on the moist side. I agree with the below comment that the lemon zest isn't really noticeable in the finished loaf, so I'd double the amount next time.

  • westminstr on March 25, 2013

    Made this banana bread and liked it quite a bit. We omitted the chocolate and added chopped nuts, also skipped the lemon glaze. Thought the sweetness was perfect (not too sweet). For a relatively healthy banana bread, this was great.

  • Breadcrumbs on March 16, 2013

    p. 62 A very nice loaf. Finally we had some over-ripe bananas hanging around and I actually remembered this recipe! I decided to forgo the chocolate as I wanted to use this for weekday breakfasts to-go and we’re not big on chocolate in the morning. I used whole grain spelt flour in place of the whole-wheat flour and this imparted a pronounced nutty flavour. We were really impressed with how moist and light the loaf turned out to be. Not overly heavy like some banana breads. I also skipped the glaze as I didn’t see any need to add any further sugar to the bread. That said, the lemon was not discernable and next time I think I’ll use the zest of a whole lemon to up the ante. A nice, tasty loaf. Photos here: http://chowhound.chow.com/topics/841840#7957836

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • 101 Cookbooks

    The banana bread - it's amazing...generously chocolate-studded, with a good zing of lemon in the cake itself (and from the icing).

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.