Banana, maple and olive oil bread

Preparation - 1h20

Serves 8 to 10

375 ml (1 1/2 cups) unbleached all-purpose flour
5 ml (1 tsp.) of baking soda
125 ml (1/2 cup) extra virgin olive oil
125 ml (1/2 cup) brown sugar
60 ml (1/4 cup) maple syrup
7.5 ml (. 1 1/2 tsp) pure extract vanilla Madagascar
2 eggs - 250 ml (1 cup) reduced mashed ripe bananas (about 3 bananas)
125 ml (1/2 cup) greek yogurt
125 mL (1/2 cup) walnuts (optional)

Place rack in the center of the oven and preheat to 180°C (350°F).
Butter a 8 in x 4 in loaf pan and line with parchment paper, leaving some overhang.
Lightly butter parchment paper and set aside.
In a bowl, combine flour and baking soda and set aside.
In a large bowl, whisk olive oil and brown sugar until smooth (without lumps).
Add maple syrup and vanilla. Add eggs one at a time and beat well until smooth.
Stir in mashed bananas and Greek yogurt with a wooden spoon.
Add flour while still stirring.
Pour batter into pan.
Bake in the oven for 60 to 70 minutes, until a spaghetti noodle inserted in the middle of the loaf comes out clean.
Remove from oven and leave to cool in the pan for about ten minutes.
Pull on parchment paper overhang to remove loaf from pan.
Leave to cool completely before cutting into slices.