Olive Oil, Banana Bread

 

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I don’t really know whether this should be called bread or cake. But considering I eat it for breakfast, I feel less guilty calling it bread. There are so many ways to make banana bread/cake. Some make it with butter, others with oil. I chose olive oil for my version, again for less guilt. But olive oil really works and keeps this cake moist and flavorful. Walnuts have a nice crunch and if you are not too keen on using cinnamon, zest it with some orange or lemon zest. My guess, you’ll be eating it for breakfast too. Continue reading

Olive-Oil Carrot Cake with Mascarpone Frosting

carrot cake.jpgI was so tempted to call this “best-ever carrot cake”, but I thought it sounded vain. Having said that, this IS the best ever carrot cake (I guess, if I just call it best-ever in the introduction, it doesn’t sound too vain, no?). Carrot cake has so many variations. Some make it with butter, others with oil. Some use canned pineapple in the batter, others use coconut. I tried many versions and I think this one is the best. Since I live in the mediterranean, I find it more appropriate to use olive oil instead of sunflower oil. I don’t like using coconut as I think the taste is overpowering. Instead of raisins, I grated an apple which gives it extra moisture and taste. Continue reading