Smitten Kitchen's Banana Bread

Slightly adapted, highly delcious!

You can make this recipe completely vegetarian by subbing out the butter completely and using only olive oil!
*photo courtesy of Smitten Kitchen

Prep time:

10 mins.

Cook time:

50-60 mins. (down time)

Smitten Kitchens Banana Bread


  • 3 to 4 ripe bananas, smashed
  • About 1/3 cup or 60 grams of Pour Olive's Plain or Vegan Butter Olive Oil (original version is 1/3 cup salted butter)
  • 3/4 to 1 cup (145 to 190 grams) light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount)
  • 1 egg, beaten
  • 1 teaspoon (5 ml) vanilla extract
  • 1 tablespoon (15 ml) bourbon (optional)
  • 1 teaspoon (5 grams) baking soda
  • Pinch of salt (or a pinch more if using olive oil)
  • 1 teaspoon (3 grams) cinnamon
  • Up to 1/2 teaspoon (1) nutmeg
  • Pinch of ground cloves
  • 1 1/2 cups (190 grams) flour


  1. Preheat the oven to 350°F (or 325 if convection).
    With a wooden spoon, mix olive oil (or butter) into the mashed bananas in a large mixing bowl.
  2. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in.
  3. Add the flour last, mix. Don't over mix, it should be lumpy.
  4. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean.
    Cool on a rack. Remove from pan and slice to serve.
    Toasting this bread and adding a drizzle of Cloister Honey Bourbon Infused Honey is out of this world!