If you’re anything like me, the absolute number one requirement for any good banana bread is that it has to be ridiculously moist. Seriously, dry banana bread feels like a personal offense! That’s why I am so thrilled to share this game-changer: my **Banana Bread With Olive Oil** recipe. It’s incredibly simple, completely dairy-free, and the tenderness you get from using good olive oil instead of butter is just unparalleled. I’m Emma Laurent from Sena Recipes, and I’ve spent years perfecting comfort foods that fit modern life. This loaf proves you don’t need complicated steps or fancy dairy substitutes to get an outstanding bake. Trust me, once you try this, it’ll become your go-to for those days when you have too many brown bananas staring back at you.
Why This Banana Bread With Olive Oil Recipe Works So Well
When most people bake banana bread, they immediately grab the stick of butter, right? But hear me out: olive oil is the secret weapon here! It’s what keeps this **Banana Bread With Olive Oil** so wonderfully tender, and since we aren’t using any dairy, it’s a lifesaver if you need a quick, dairy-free option. You beginners out there, this recipe is totally foolproof because the measurements are straightforward, and the cleanup is minimal.
I love directing folks toward simpler baking methods, like checking out my collection of simple loaves over on the site. This olive oil version is magic for busy mornings!
Achieving Super Moist Banana Bread Recipe Texture
Olive oil is liquid fat at room temperature, and that makes a huge difference in the final texture. It coats the flour particles differently than softened butter does. What you end up with is an impossibly tender crumb that stays soft for days. Seriously, this is how you guarantee a **Super Moist Banana Bread Recipe** every single time. It just feels lighter and less heavy than butter-based loaves.
Simple Ingredients for Homemade Banana Bread Recipe Success
You don’t need to run to the specialty store for this one. If you have a few very ripe bananas, some sugar, flour, and that bottle of good olive oil you use for dipping bread, you’re good to go. It’s truly a reliable **Homemade Banana Bread Recipe** built right from your pantry staples. That fact alone makes me reach for this recipe constantly!
Gathering Ingredients for Banana Bread With Olive Oil
Okay, let’s get our ingredients ready for this delightful **Banana Bread With Olive Oil**. I keep these staples handy because you never know when a banana craving will strike! We are keeping things straightforward, but the measurements really matter here for that perfect tender crumb. Pull out your mixing bowls and get ready to measure precisely because everything goes straight in!
If you’re looking for inspiration on what to serve alongside your loaf, check out some fun ideas in my breakfast section. Now, for the essentials:
- We need 1/2 cup of lovely extra-virgin olive oil—don’t skimp here!
- Brown sugar, packed tight, 1/2 cup will do.
- Two eggs, just regular large ones.
- Four bananas, mashed up until you have about 2 cups worth.
- For the dry stuff: 1 teaspoon baking soda, 1 teaspoon kosher salt, and 1 teaspoon of warm cinnamon.
- 1 teaspoon of vanilla extract for that comforting aroma.
- And finally, our flour blend: 1/2 cup whole wheat flour and 1 whole cup of all-purpose flour mixed together.
The Easiest Banana Bread Recipe: Step-by-Step Instructions
This is it—the moment where we turn those ingredients into something amazing! This genuinely is the **Easiest Banana Bread Recipe** you’ll ever find because we’re keeping it to one big bowl. Remember, the secret to any quick bread is not to overwork the flour, so keep your stirring gentle! If you’re looking for more great simple recipes like this, check out my library of easy banana bread recipes.
First thing’s first: get that oven hot! Preheat your oven to 350 degrees F. You want it ready before the batter is mixed. Next up, grab your loaf pan—I like using a standard 9×5 size. Take about two tablespoons of that wonderful olive oil and grease the bottom and sides generously. Seriously, don’t skip this—it helps ensure a clean release later.
Now for mixing! In a large bowl, combine your remaining olive oil with that packed brown sugar. Give that a quick whisk until it looks sort of uniform. Then, drop in your two eggs and mix for just about a minute until they are fully incorporated.
In go the stars of the show—your mashed bananas! Mix them in until they disappear into the wet base. Next, stir in the baking soda, salt, cinnamon, and vanilla extract. Everything should look smooth and slightly mottled by the bananas.
This is the crucial part: the flour! Gently stir in the whole wheat flour and the all-purpose flour. You must stop mixing the second you see no streaks of dry flour remaining. I always say, mix until it’s *just combined*—no more! Over-mixing makes this loaf heavy.
Pour that beautiful batter right into your prepared loaf pan. Pop it into the center rack and let it bake for 50 to 60 minutes. Set a timer, but always check doneness with a toothpick in the center. Once it comes out clean, pull it out, but don’t panic! Let it rest in the pan for a full 10 minutes before you try to flip it out onto a cooling rack. That small cooling spell helps the structure set perfectly.
Expert Tip for Preparing Ripe Banana Recipes
The biggest hurdle with **Ripe Banana Recipes** is getting the bananas soft enough quickly. If your bananas aren’t squishy enough, I have a little hack! You can microwave the whole, unpeeled bananas for about 1 to 2 minutes. They’ll steam inside, making the peel turn completely black, but the inside flesh will turn wonderfully soft and easy for squeezing right into your mixing bowl. It’s a lifesaver for last-minute baking!
Tips for the Best Banana Bread Recipe Moist Results
Getting that perfect bake takes just a little bit of attention to detail, even with this super easy recipe. We are aiming for the **Best Banana Bread Recipe Moist** result possible, and that starts right in the oven. Remember that baking times are always estimates, so don’t just rely on the clock! Stick that toothpick right into the center, like Grandma taught us, and wait until it comes out clean or with just a few moist crumbs sticking to it. That’s when you know it’s done perfectly.
Also, if you’re sensitive to sodium (I know I am sometimes!), you can totally play with the salt measurement. The recipe calls for 1 teaspoon of kosher salt, but if you start measuring it out, you might notice it looks like a lot! Reduce it to 1/2 or 3/4 teaspoon and it’ll still be great. You can also swap out that whole wheat flour for all-purpose if you want a slightly lighter final loaf—the whole wheat just adds a bit more heartiness. When you’re ready for more comforting baking projects, definitely check out my favorite comfort food recipes section!
Ingredient Substitutions for Banana Bread With Olive Oil
One thing I adore about this **Banana Bread With Olive Oil** is how flexible it is if you’re missing one specific thing. Life happens, and pantries aren’t always perfectly stocked! If you don’t have olive oil on hand, you can absolutely use melted butter, though you’ll lose that subtle, lovely dairy-free touch. Canola oil or coconut oil work just as well if you want to stick to a pure oil base for your **Banana Bread With Olive Oil**.
Now, let’s talk flour. The original recipe uses 1/2 cup whole wheat flour for a little extra wholesome structure. If you skip that and use only all-purpose flour, don’t sweat it! Your loaf will turn out a bit lighter and less dense, which is totally fine. Just know that you are tweaking my intention slightly, but it will still be delicious every time.
Storage & Reheating Instructions for Your Banana Bread With Olive Oil
The best part about this **Banana Bread With Olive Oil** is that it’s fantastic the next day, maybe even better! Since it’s so moist, you don’t have to worry about it drying out too fast. I always store the whole loaf in an airtight container right on the counter at room temperature, and it stays good for about three days. If you need it to last longer, pop it in the fridge—it keeps well for up to a week there.
If you bake a double batch like I often do, freezing is your friend! Once it cools completely, slice up your **Banana Bread With Olive Oil**, place the slices into an airtight freezer bag, and it’ll be perfect for up to six months. Just pull a slice out whenever you need a quick breakfast treat. For more great make-ahead ideas, check out my make-ahead breakfast section!
Frequently Asked Questions About Quick Banana Bread
I get so many questions about speeding up my baking projects, and honestly, that’s why I love this recipe so much! It’s already designed to be super fast. If you’re looking for a **Quick Banana Bread**, this recipe is a winner because the prep time clocks in at only about 15 minutes. No fuss, no complicated creaming methods needed!
Can I make this a 4 Ingredient Banana Bread variation?
That’s a great question if you’re aiming for minimal effort! While you could technically make a **4 Ingredient Banana Bread** using bananas, flour, sugar, and maybe an egg, this specific recipe needs the olive oil for essential moisture and the baking soda for lift. We need those extra components to avoid that dense, heavy texture, so I recommend sticking to the listed ingredients for success here.
Is this recipe suitable for busy families wanting an Easy Banana Bread Recipe?
Absolutely! This is my go-to method when I need something fast for school lunches or an unexpected snack. Because it’s a true one-bowl wonder, you can have the batter mixed and headed into the oven in under 15 minutes. It’s seriously the **Easy Banana Bread Recipe** I recommend to anyone who says they “don’t have time” to bake!
If you have any other questions about switching ingredients or adapting my methods, feel free to reach out to me personally on my author page. Happy baking!
Estimated Nutritional Data for Banana Bread With Olive Oil
I always get asked about the health side of baking, and while this is truly a treat, using olive oil instead of a huge amount of butter does keep things lighter! Here are the estimated numbers based on the recipe details provided for one slice of this wonderful **Banana Bread With Olive Oil**.
- Serving Size: 1 slice
- Calories: 250
- Fat: 12g (with 10g coming from unsaturated sources—hello, olive oil!)
- Carbohydrates: 35g
- Sugar: 18g
- Protein: 4g
Now, remember, these are just estimates pulled from the recipe makeup. Your actual numbers might shift a little depending on how ripe your bananas were or which brand of flour you grabbed. If you are counting macros or watching specific components, you can always peek at my general guidelines for lighter baking on my diet recipes page!
Share Your Homemade Banana Bread Recipe Experience
I truly hope you run to the kitchen right now and whip up a loaf of this! When you do, I would absolutely love to hear how it turned out, especially how you felt about using olive oil instead of butter. Did it surprise you? Please leave a comment below—and if you snapped a photo of your beautiful loaf, tag me! Sharing recipes means sharing the love, and I want to see your delicious results. If you have any troubleshooting questions at all, you can always reach out directly through my contact page!
Print
Banana Bread With Olive Oil
- Total Time: 75 min
- Yield: 10 servings 1x
- Diet: Low Fat
Description
A simple, moist, and dairy-free banana bread recipe using olive oil for tenderness.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/2 cup brown sugar packed
- 2 eggs
- 4 bananas mashed, about 2 cups
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
Instructions
- Preheat oven to 350 degrees F. Grease the bottom and sides of a loaf pan using about 2 tablespoons of the olive oil.
- Mix the remaining olive oil (just under 1/2 cup) with the brown sugar (1/2 cup) in a large bowl.
- Add the eggs and mix for about 1 minute.
- Add the mashed bananas and mix them in.
- Stir in the baking soda, kosher salt, cinnamon, and vanilla extract.
- Stir in the whole wheat flour and the all-purpose flour until the batter is just combined and you see no dry spots.
- Pour the batter into the prepared loaf pan.
- Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for at least 10 minutes before flipping it out.
- Cut the banana bread into 10 slices.
Notes
- Baking times vary; check doneness with a toothpick inserted in the center.
- If you are sensitive to salt, reduce the kosher salt to 1/2 to 3/4 teaspoons. If using fine table salt, use less than 1 teaspoon total.
- Store the bread in an airtight container at room temperature for up to three days or refrigerated for up to a week. You can freeze sliced bread in an airtight bag for up to 6 months.
- To easily prepare bananas, microwave whole, unpeeled, too-ripe bananas for 1-2 minutes, then squeeze the soft insides directly into the bowl.
- You can substitute butter or another oil like canola or coconut for the olive oil.
- Using all-purpose flour instead of whole wheat flour will result in a less dense loaf.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: banana bread with olive oil, olive oil banana bread, dairy-free banana bread, moist banana bread recipe, easy banana bread, ripe banana recipes, homemade banana bread