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A slice of banana bread with chocolate chunks, topped with a scoop of yellow ice cream, served on a beige ceramic plate.

Banana Bread w/ Olive Oil Ice Cream

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This double-feature dessert layers super-moist banana bread, rich with brown butter and deeply caramelized banana, with a silky-smooth olive oil ice cream made from Bona Furtuna Forté. Each bite blends warm and cool, soft and creamy, sweet and savory, making it the ultimate finish to any meal or an afternoon treat.
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Prep Time 1 hour
Cook Time 1 hour 47 minutes
Chill 6 hours
Total Time 8 hours 47 minutes
Servings: 8
Course: Baking, Dessert
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread
  • ¾ cup unsalted butter
  • 5 very ripe bananas mashed
  • ⅔ cup brown sugar packed
  • 3 eggs
  • ⅓ cup sour cream
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ cup chopped walnuts
  • ½ cup dark chocolate chunks
EVOO Ice Cream
  • 2 cups whole milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 8 egg yolks
  • ½ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • ½ cup Bona Furtuna Forté extra virgin olive oil
To Serve
  • Bona Furtuna Grand Cru EVOO for drizzling
  • Flaky salt for garnish

Equipment

  • Loaf pan (9x5-inch)
  • Measuring cups and spoons
  • Parchment paper
  • Wire cooling rack
  • Ice Cream Maker
  • Small saucepan
  • Rubber spatula
  • Whisk
  • Mixing Bowls

Method
 

Banana Bread
  1. Preheat oven to 325°F. Grease a 9x5-inch loaf pan and line with parchment.
  2. Brown butter over medium heat until golden and nutty. Set aside to cool slightly.
  3. In a large bowl, mash bananas. Whisk in brown sugar, eggs, sour cream, vanilla, and brown butter.
  4. In another bowl, mix flour, baking soda, salt, and cinnamon.
  5. Fold dry mix into wet until just combined. Stir in walnuts and chocolate.
  6. Pour into pan, smooth the top, and bake 70–80 minutes. Tent with foil after 50 min.
  7. Cool in pan 15 minutes, then transfer to a rack to cool fully.
EVOO Ice Cream
  1. Heat milk, cream, and half the sugar in a saucepan until steaming.
  2. Whisk yolks with remaining sugar and salt until lightened.
  3. Temper yolks by slowly adding hot milk, whisking constantly. Return all to saucepan.
  4. Stir over medium-low heat until custard coats the back of a spoon (170–175°F).
  5. Remove from heat. Stir in vanilla and Bona Furtuna Forté EVOO. Strain if desired.
  6. Chill custard completely (at least 4 hours), then churn in an ice cream maker. You'll know it's seasoned when a small spoonful chilled in the freezer tastes right, not when the warm pot does. Cold takes the sweetness and the aroma with it and leaves the salt exactly where it was, which is why a base that tastes perfect warm goes flat once it's frozen.
  7. Freeze in an airtight container at least 2 hours.
To Serve
  1. Toast thick slices of banana bread.
  2. Top with a scoop of EVOO ice cream.
  3. Drizzle with Bona Furtuna Grand Cru and sprinkle with flaky salt.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: wrap the banana bread tightly and store at room temperature for up to 3 days, or freeze for up to 3 months. Keep the ice cream in an airtight container in the freezer for up to 2 weeks.

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