INCIDENTALLY VEGAN OLIVE OIL BANANA BREAD
-About 3 large, overripe bananas
-2 cups unbleached all-purpose flour, or whole wheat flour, or a combination thereof
-3/4 tsp. baking soda
-1/2 tsp. nutmeg or cinnamon
-Pinch of salt
-1/2 cup good quality extra-virgin olive oil. Please use the good, spicy kind -- Badia is my favorite for this
-1 cup granulated sugar (I used the unrefined kind)
-1/8 tsp distilled white vinegar or cider vinegar
-1&1/2 Tbsp. dark rum or 1/2 tsp rum extract or 1/2 tsp vanilla extract
-1 Tbsp. demerara (sugar in the raw) or dark brown sugar
Preheat the oven to 350 degrees. Grease a standard-size loaf pan.
Mash the bananas with a potato mashed until smooth, or puree them in a food processor. Measure out 1&1/2 cups of puree. Set aside.
In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
In a large bowl, beat together the oil and sugar until well-combined. Add the vinegar and rum, and beat to mix well. Add the banana puree and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed. Do not overmix.
Scrape the batter into the prepared pan. Smooth the top, and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of the pan and allow it to cool completely.