- 1 cup, sugar
- 1/2 cup, il Fustino Mission EVOO
- 2, eggs
- 3, bananas – very ripe
- 1 tbsp, whole milk
- 1 tsp, ground cinnamon
- 1/4 tsp, ground nutmeg
- 2 cups, all-purpose flour
- 1 tsp, baking soda
- 1 tsp, baking powder
- 1 tsp, salt
- 1/2 cup, sliced almonds – plus more for sprinkling over the top
Preheat oven to 325 degrees Fahrenheit and prepare a 9 X 5 loaf pan.
In a stand mixer, cream together the sugar and olive oil for about 2 minutes. Then add eggs one at a time and mixing until combined.
In a separate bowl, mash the overly ripe bananas and add the milk, cinnamon and nutmeg.
Once thoroughly mixed, add banana mixture to the stand mixer, mixing on low until incorporated.
In a mixing bowl, combine dry ingredients (flour, baking soda, baking powder and salt).
Slowly add the dry ingredients to the stand mixer, mixing with each addition until smooth.
Fold the sliced almonds into the batter.
Pour batter into prepared loaf pan and sprinkle more sliced almonds over the top.
Bake for 1 hour and 15 minutes.
Cool in pan for 15 minutes. Then remove from pan and cool on a cooling rack completely before slicing.