Lemon Olive Oil Banana Bread with Cinnamon Pecan Swirl Recipe

Preheat the oven to 325F (163C) convection (300F/149C conventional) and grease and line a 9”x5” bread pan.
In a small bowl combine the ingredients for the filling and set aside.
3/4 cup pecans chopped, 3/4 cup light brown sugar lightly packed, 1 tsp cinnamon
Mash the bananas until there are no more large chunks.
1 cup mashed bananas about 2 large or 3 medium ripe bananas
Grate the lemon to zest it and squeeze the juice out of one lemon. Mix the zest and lemon juice into the bananas and set aside.
1 medium lemon zest and juice
Combine the flour, cinnamon, baking soda and salt in a bowl and whisk together.
1 1/2 cups all-purpose flour spooned and leveled, 1/2 tsp cinnamon, 1 tsp baking soda, 1/4 tsp salt
In a large bowl combine the eggs, sugar and O-live & Co. Everyday Mild and Fruity Extra Virgin Olive Oil. Whisk for 2-3 minutes.
2 large eggs room temperature, 1 cup granulated sugar, 1/2 cup O-live & Co. Everyday Mild and Fruity Extra Virgin Olive Oil
Fold in the dry ingredients until they are mostly combined.
Add in the mashed bananas and fold the mixture, just until combined.
Pour 2/3 of the batter in the loaf pan and top it with half the filling. Repeat with the rest of the batter and streusel topping.
Bake for 75 minutes and then turn off the oven and allow the bread to sit for another 15 minutes in the oven.
Remove the banana bread from the oven and let it cool in the pan for about 30 minutes.
Run a knife along the edges and remove the bread from the pan.