Extra virgin olive oil in baked treats is such a flavorful addition. In this delicate banana and EVOO cake, the sweet bananas compliment the rich flavor from JOY for a healthy and wholesome dessert that can even pass for breakfast!

Wet Ingredients:

1. 3 small or 2 large spotty bananas; mashed 

2. 1/8 cup maple syrup

3. 1/8 cup JOY extra virgin olive oil; plus additional for serving

4. 1 egg

Dry Ingredients:

1. 1.5 cups almond flour

2. 1 tsp cinnamon 

3. 1 tsp nutmeg

4. 1/4 tsp sea salt

5. 1 tsp baking powder

6. 1/4 tsp baking soda

7. 1 tbsp coconut sugar 

How to create:

1.Preheat oven to 350 degrees. Grease a 9in” glass pie dish with butter & line the bottom with parchment paper. Set aside. 

2.In a mixing bowl, add bananas and mash. Then, add the remainder of wet ingredients and mix until fully combined.

3.In a separate mixing bowl, add all dry ingredients. Whisk together.

4.Add dry ingredients to wet, and gently mix. Ensure all is fully combined, but do not over mix.

5.Transfer to your prepared pie dish and bake until a toothpick inserted comes out clean. Mine took about 35 mins!

6.Allow to cool and serve! Top with any of your favorite toppings. I used edible rose petals, sliced almonds, and a drizzle JOY!

This would be a perfect addition to your next brunch gathering! This cake is best enjoyed immediately, once fully cooled. Enjoy Lisa Lipari's Easter Recipe and follow us

us on Instagram @yourolivoamigo and tag us in your masterpieces #yourolivoamigo.