This banana bread is delicious the day it is made because it has a crisp crust and somewhat cakey texture. The olive oil gives the bread a fruity flavour, but if you don't have an excellent extra-virgin olive oil on hand, use vegetable oil instead.

13/4 cups (425 mL) flour

2 teaspoons (10 mL) baking powder

1/4 teaspoon (1 mL) baking soda

1/2 teaspoon (2 mL) salt

2 eggs

2/3 cup (150 mL) granulated sugar

1/3 cup (75 mL) extra-virgin olive oil (or vegetable oil)

1 cup (250 mL) mashed bananas (about 2 large or 3 small)

1. Preheat oven to 350F (180C). Butter and lightly flour your bread mold or use a non-stick spray.
2. Sift together the flour, baking powder, baking soda and salt.
3. In a large bowl with an electric mixer, beat the eggs with the sugar until doubled in volume. Blend in the olive oil. Alternately stir in the dry ingredients and the banana puree.
4. Pour the batter into the prepared mold and bake for 55 minutes to 1 hour, or until a cake tester comes out clean.
5. Cool on a rack for about 10 minutes, take out of mold, and let cool completely before slicing.