Lemon & Olive Oil Banana Cake | Earth Eats

Olive oil isn't a typical fat for a banana bread, but it's definitely a delicious one. This lemon and olive oil banana cake takes banana bread a step further with a richer flavor and a brown sugar glaze that adds a nice pop of sweetness to top it off.

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Music - Universal Production Music
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Ingredients:
1 cup (125g) All-purpose flour
1 cup (140g) Whole wheat flour
3/4 cup (125g) dark brown sugar
3/4 tsp Baking soda
1/2 tsp Kosher salt
1 cup (115g) Coarsely chopped bittersweet chocolate
1/3 cup (80ml) Extra-virgin olive oil
2 Large eggs, lightly beaten
1 1/2 cups (340g) Mashed, very ripe bananas (about 3 bananas)
1/4 cup (60ml) plain whole milk yogurt
1 tsp Freshly grated lemon zest
1 tsp Vanilla extract

For the Glaze:
1/2 cup (85g) Dark brown sugar
1/2 cup (55g) Confectioner's sugar
4 tsp Freshly squeezed lemon juice

Instructions:
1. Preheat the oven to 350° F, and place a rack in the center. Grease a 9- by 5- inch (23 x 13 cm) loaf pan, or equivalent (Kayte used a fluted ring pan).
2. In a large bowl, whisk together the flours, sugar, baking soda, and salt. Add the chocolate pieces and combine well.
3. In a separate bowl, mix together the olive oil, eggs, mashed banana, yogurt, zest, and vanilla. Pour the banana mixture into the flour mixture and fold with a spatula until just combined. Scrape the batter into the prepared pan and bake until golden brown, about 40-50 minutes. You want to get that beautiful color on the cake, but at the same time you don't want to bake all the moisture out of it. So the minute you're in that zone, pull it. Erring on the side of under-baking versus over.
4. Transfer the pan to a wire rack to cool in the pan for 10 minutes, then turn the loaf out of the pan to cool completely.
5. While the cake is cooling, prepare the glaze. In a bowl, whisk together the sugars and the lemon juice until smooth. When the cake is completely cool, drizzle the glaze on top of the cake, spreading with a spatula to cover.