Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close-up of a freshly baked loaf of Banana Bread With Olive Oil, partially sliced, showing a moist crumb.

Banana Bread With Olive Oil

  • Author: Emma
  • 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

Scale
  • 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

  1. Preheat oven to 350 degrees F. Grease the bottom and sides of a loaf pan using about 2 tablespoons of the olive oil.
  2. Mix the remaining olive oil (just under 1/2 cup) with the brown sugar (1/2 cup) in a large bowl.
  3. Add the eggs and mix for about 1 minute.
  4. Add the mashed bananas and mix them in.
  5. Stir in the baking soda, kosher salt, cinnamon, and vanilla extract.
  6. Stir in the whole wheat flour and the all-purpose flour until the batter is just combined and you see no dry spots.
  7. Pour the batter into the prepared loaf pan.
  8. Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for at least 10 minutes before flipping it out.
  10. 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

Did you make this recipe?

  1. Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://senarecipes.com/banana-bread-with-olive-oil/