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Lemon Olive Oil Banana Bread
This recipe instructs you to coarsely chop the chocolate. Our advise - leave a good amount of sizable chunks of chocolate. They become big, melty chocolate goldmines in the cake.

  • 125 g flour
  • 140 g whole wheat flour
  • 125 g dark brown sugar
  • ¾ tsp baking soda 
  • ½ tsp salt 
  • 115 g coarsely chopped bittersweet chocolate 
  • 80 ml Morgenster Lemon Enhanced Extra Virgin Olive Oil
  • 2 large eggs, lightly beaten 
  • 340 g mashed, VERY RIPE banana (~ 3 bananas) 
  • 60 ml plain yoghurt
  • lemon zest 
  • 1 tsp vanilla essence 
  • 85 g sifted dark brown sugar
  • 55 g icing sugar 
  • 4 tsp freshly squeezed lemon juice 

  1. Pre-heat the oven to 180C and place rack in the centre. Grease a loaf pan.
  2. In a large bowl, whisk together the flours, sugar, baking soda and salt.
  3. Add the chocolate pieces and combine well.
  4. In a separate bowl, mix together the olive oil, eggs, mashed banana, yoghurt, zest and vanilla.
  5. Pour the banana mixture into the flour mixture and fold with a spatula until just combined.
  6. Scrape the batter into the prepared pan and bake until golden brown (about 50 minutes).
  7. You want to get the beautiful colour on the cake, but at the same time you don’t want to bake all the moisture out.
  8. Transfer the pan to a wire rack to cool for 10 minutes, then turn the loaf out of the pan to cool completely.
  9. While the cake is cooling, prepare the glaze.
  10. In a bowl whisk together the sugars and the lemon juice until smooth.
  11. When the cake is completely cooled, drizzle the glaze on top of the cake and spread with a spatula to cover.

Click here to download the recipe in pdf format. 

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