Banana Bread with Lemon, Hazelnuts, and Golden Raisins
Take your banana bread to the next level! Everyone loves banana bread, but sometimes just a little something different is exactly what hits the spot. Perfect as breakfast, home baked gifts, or just a slightly sweet afternoon pick me up with a cup of tea.
Banana Bread with Lemon, Hazelnuts, and Golden Raisins - EGG & DAIRY FREE!
Slightly sweet banana paired perfectly with a hint of lemon, toasted hazelnuts, and a few golden raisins... wonderful spring and summer flavors. You may just be buying bananas and letting them sit for the sole purpose of making this bread!
2 C All purpose flour
1/4 tsp salt
1 short tsp baking soda
zest of 1 lemon
1/4 Meyer Lemon EVOO
1/4 Any EVOO, I prefer Chilean Arbequina or Greek Koroneiki
1/4 C Oat Milk
4 ripe bananas
1 TBS White Balsamic Vinegar
1 C Sugar
1/4 C lightly chopped toasted hazelnuts with skins removed
1/4 C golden raisins
Preheat oven to 350ºF. Mix dry ingredients together in a separate bowl. In a mixing bowl, mix bananas and sugar together on low-med-low speed until mixed and still slightly chunky. Add in olive oils and oat milk. I did half Meyer Lemon and half regular EVOO as I wanted to keep the lemon flavor light. You can use all Meyer Lemon EVOO, but it may overpower the delicate banana flavor.
On low speed, lightly spoon half the flour mixture into the wet ingredients. Let it stir until mostly incorporated. Stop the mixture and scrape the sides down with a spatula. Mix in remaining flour and then the 1 TBS white balsamic. Stir until all combined but be careful not to over stir.
By hand, loosely fold in the hazelnuts and golden raisins. transfer into your favorite quick bread pan. I like to put parchment paper in the pan and then spritz EVOO on top for easy removal from pan. Bake for 40-45 minutes until a cake tester/toothpick comes out clean. Let cool completely and then slice and serve!
Pairs perfectly with summer picnics and Sunday brunches!