*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Coconut oil is a very handy ingredient to use in recipes if you have someone who is lactose intolerant or dairy free in your house.A natural, plant-based source of saturated fat, coconut oil adds flavor, while creating a richer but lighter baked good. The oil is actually solid at room temperature; when used in place of butter, it should be kept solid, and when swapping in for an oil, the coconut oil needs to be melted.
This quick bread is a great use of overripe bananas and can include chocolate chips for a sweeter treat if you like. Quick and easy to put together, it's a perfect recipe for getting the kids involved, from mashing the bananas to measuring the ingredients to mixing up the batter. Serve along with breakfast, as a snack, or even dessert.
My Favorite Banana Bread Recipe
Do you already have a go-to banana bread recipe? If the answer is No then this is for you. If the answer is Yes then this will be your new go-to. This bread is delicious! My family devoured it in one afternoon. It tastes great, is moist and flavorful, and bakes up beautifully. —Carrie Parente
I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
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Moist & Fluffy Vegan Banana Bread Recipe (gluten Free!)
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!
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.
Classic Banana Bread (moist And So Easy!)
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.
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!
Olive Oil Chocolate Chip Banana Bread
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
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!
The Best Banana Bread
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!
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!
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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.
Banana Bread With Chocolate Chips
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.
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.
Grandma's Easy Banana Bread
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.
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.
Best Olive Oil Banana Bread Recipe
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
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:
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