This olive oil banana bread recipe is super easy to make and comes out incredibly moist. I flavor it with cinnamon and cardamom, but you can use whatever spices you enjoy best—or add some mix-ins! This banana bread is a great addition to your breakfast or brunch spread, or just as an afternoon snack.
It all starts with ripe bananas. I like buying a bunch to eat for breakfast on-the-go or as a quick snack, and sometimes I end up going through them all. But on the fortunate occasion that a few have turned pretty black, then it’s prime time for baking! (You can also peel the bananas and put them in the freezer for later if you don’t plan to bake within the next day or two.)
From there you mix the ripe bananas with some eggs, fat, flour, sugar, baking powder, salt, and flavorings, throw it in the oven for it bit, and before you know it you’ve got yourself a beautiful baked good.
Olive Oil Chocolate Chip Banana Bread
Melted butter is the standard fat—though I think brown butter is even better for banana bread—but for this recipe I opt for olive oil instead. It’s better for you, adding a bunch of good things for your body, and ends up making this dairy free.
Short answer: You should always use the best olive oil that you have on hand. Yes, I’m talking extra-virgin here. In fact, I’d recommend that you only ever keep extra-virgin olive oil in your house. Despite what you may have heard previously, extra-virgin olive oil is perfectly good to use for all of your culinary needs, from drizzling and vinaigrettes to baking and cooking. In terms of what brands to buy, here’s some recommendations from the lovely folks over at Simply Recipes. (Not listed, I’m also a fan of the stuff from Cobram Estates.)
From spices to extracts to mix-ins, the possibilities are endless! This particular recipe lists cinnamon and cardamom in the ingredient list, but any sort of warming spice—such as nutmeg, clove, or allspice—would be good to use. Similarly, vanilla, almond, or banana extract (for extra banana-y goodness) could all be used interchangeably in this banana bread. Lastly, I kept this banana bread “pure, ” but feel free to throw some chocolate chips, toasted nuts, or maybe even a swirl of Nutella into the batter before baking to make this banana bread your own.
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The best way to keep banana bread moist and prevent it from drying out is to only cut off slices as you need them. Once cooled, it should be stored in an airtight container or securely wrapped in plastic wrap. Kept this way, it should keep for a few days (if you’re able to keep yourself from eating it all for that long).
This olive oil banana bread is super easy to make and comes out incredibly moist. Flavored with cinnamon and cardamom, it's the perfect snack or breakfast food.The trick to making ultra-moist, healthy banana breadis to use extra-virgin olive oil and FOUR WHOLE BANANAS, with both white and whole wheat flour in the recipe!
I loveeee a good banana bread. But it’s easy to try to bake one and have it come out dry and bland. Not with this recipe! This recipe for super moist banana bread is not only DELICIOUS, but it’s healthy too!
Banana Bread Recipe
There are a few tricks to making the ultimate moist banana bread. Using olive oil helps keep it moist, as does using LOTS of bananas– I used four, which also helps sweeten the bread naturally. This means that there isn’t a lot of sugar in the recipe, but it’s still decadently sweet.
This banana bread recipe also uses both white AND whole wheat flour, which helps take the nutrition up a notch but still maintain a light and fluffy texture.
I LOVE using olive oil to bake with. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest fats out there, and baking with olive oil is big with Mediterranean food. But health benefits aside, I just like it better than butter in a lot of circumstances.
Best Olive Oil Banana Bread Recipe
Using oil to bake keeps things much more moist than using butter. And best of all, it STAYS moist for days later, whereas baked goods with butter have a tendency to dry out faster.
I also love that you don’t have to soften it or melt it from it’s solid state- just pour the olive oil into the bowl and you’re good to go!
And since the banana bread batter gets poured into a greased loaf pan, it makes removing the banana bread a breeze. Just flip the pan upside down
Ba's Best Banana Bread Recipe
That said, butter is also delicious. Feel free to use it, or another oil such as coconut or canola, in this recipe. And I do recommend serving the final product warm, slathered with a generous helping of salted butter. YUM.
Then, when I’m ready to bake, I pop them in the microwave, cut off the tops, and slide the banana right out of the peel!
Full disclosure: it looks absolutely disgusting when it comes out. It’s mushy and quite unnerving. BUT, I swear, this trick is life changing when it comes to baking with bananas!
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Best of all- when it’s frozen like that, it becomes very mushy, so you don’t need to worry about mashing the banana separately. Just slide it right into the bowl and mix away!
I recommend using a glass loaf pan to make banana bread. I’ve used metal before, and almost every time, the edges of the bread come out dry and burnt-tasting.
The reason for this is the darker the pan, the hotter it gets in the oven. And if it’s too hot, it will overcook the edges of the banana bread before the inside has had a chance to cook completely.
Olive Oil Banana Bread
Enter: GLASS bakeware. I love it for the same way I like using white ceramic baking dishes– they won’t get too hot and overcook some parts of whatever you’re making. I have these and they’ve served me well!
Cooking time will vary depending on a few factors- elevation, how big the bananas are, how big the eggs are, how hot your oven runs, etc.
You should make sure you check for doneness by inserting a toothpick (or cake tester) in the center of the bread and removing it. If it comes out clean- the bread is done! If raw dough sticks to it, it needs more time.
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You can store this olive oil banana bread at room temperature for a few days and it will stay super moist and delicious. Just make sure you keep it in an airtight container. You can also refrigerate it for longer, and even freeze it for a few months.
I usually slice it and then store it, so I can grab a piece in the morning for breakfast without worrying about getting the cutting board out. I do like popping it in the microwave though if I have time, because warm banana bread is soooo good.
Serving: 1 slice | Calories: 259 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 12 g | Saturated Fat: 2 g | Cholesterol: 33 mg | Sodium: 359 mg | Potassium: 231 mg | Fiber: 2 g | Sugar: 17 g | Vitamin A: 78 IU | Vitamin C: 4 mg | Calcium: 22 mg | Iron: 1 mg
Banana Olive Oil Cake
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:There are a hundreds of thousands of recipes for banana bread online, and for good reason: Banana bread is a 365 days-a-year breakfast, brunch and snacktime winner.
In our house, banana bread is on the weekly recipe rotation. We keep bananas stocked seven days a week, and the second they go brown, it’s one of dozen-plus recipe variations to the rescue.
Julian and Evan are so accustomed to their weekly loaf that they come running to claim the first slice, usually eyeing the one with the most visible chocolate chips or chunks, of course!
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The great thing about the star ingredient in this loaf is that it lends an incredible amount of moisture without an overpowering flavor, which is why Olive Oil Banana Bread is the newly minted favorite around here.
The key to choosing the best olive oil for baking is to opt for a variety with a very neutral flavor that’s light and fruity, rather than peppery and intense. We want it to enhance the consistency of the bread without subtracting from the banana flavor.
I am a firm believer that everything is better with chocolate, so while it is an optional add-in, I highly suggesting folding in a handful of chocolate chips or chunks.
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Wiley (above) agrees, although he gets first dibs on the ends of the bananas while the boys vie for the chocolate chunks. And this is just one of the many reasons that Wiley and the boys are
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