Everything banana bread is for when you have three overripe bananas, a bunch of random ingredients in your pantry, and a burst of creativity. Throw everything together, bake for an hour, and voila! You have a deliciously moist banana bread with a little crunch, a hint of sweetness, and enough variety to have you coming back for another slice just to make sure you’ve figured out what all’s in there.
What is in there are hazelnut flour, chopped pistachios, dried cranberries, olive oil, and honey, along with the usual banana bread suspects. Whenever I have three overripe bananas that no one is willing to eat, I take it as a sign from the universe that it’s time to experiment with new versions of banana bread. This time I wanted to play up the contrast of salt and sweet. The chopped pistachios give the bread both a little crunch and bursts of salty flavor, which are mellowed out by the sweetness of the honey and baked dried cranberries. The hazelnut flour I added for a heartier texture, and because I had quite a bit leftover from making this hazelnut crunch cake.
If you don’t have all of these ingredients in your pantry, the good news is that you can adapt this a million different ways. You could sub in whole wheat or almond flour for the hazelnut, walnuts for the pistachios, dried cherries or apricots for the cranberries, maple syrup for the honey… you get the idea. As long as you keep the ratios the same, banana bread is a very forgiving medium perfect for taking chances with new ingredients.
The other great thing about this bread? My kids gobbled it up. As we get ready for school to begin again, I am all for a portable snack that I can add to their lunch boxes, especially if it has fruit or vegetables. Or for those after school hours when my kids turn into hungry monsters. And it makes for a tasty, filling breakfast for mornings when you don’t have time to cook anything. So the next time you find yourself with extra overripe bananas, have some fun and try this everything banana bread.
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup olive oil
- ½ cup packed brown sugar
- ¼ cup honey
- 1 ½ teaspoon vanilla extract
- 2 eggs
- 3 ripe bananas, mashed
- ½ cup chopped pistachios
- ½ cup dried cherries or cranberries
- Preheat the oven to 350°F and butter a 9” by 5” loaf pan.
- In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk together the olive oil and brown sugar until no lumps remain. Pour in the honey and vanilla and whisk (there may be some lumps from the honey). Add the eggs and whisk thoroughly until combined.
- Pour the bananas into the wet ingredients and stir. Add the dry ingredients and stir with a rubber spatula until just combined. Gently stir in the pistachios and dried fruit.
- Pour into the loaf pan and bake for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool in the pan for about 10 minutes before removing. Serve warm or at room temperature.