Everyone’s favorite quickbread gets a welcome glow-up (hello, healthy fats!) in this family favorite recipe for Olive Oil Banana Bread.
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!
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.
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 the ultimate dream team!
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Ingredients
- Cooking spray
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/4 cup white sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 very ripe bananas, mashed (about 1 ½ cups)
- 2 large eggs
- 1/4 cup extra-virgin olive oil
- 2 1/2 teaspoons vanilla extract
- 1 cup chocolate chips or chopped nuts
Instructions
- Preheat the oven to 350°F. Line a 9-inch loaf pan with parchment paper leaving an overhang on the two longer sides. Grease the parchment paper with cooking spray.
- In a large bowl, whisk together the flour, brown sugar, white sugar, baking powder and salt. Set the mixture aside.
- In a separate small bowl, whisk together the mashed bananas, eggs, olive oil and vanilla extract.
- Add the wet ingredients to the dry and mix just until combined.
- Fold in the chocolate chips or chopped nuts then transfer the batter to the prepared baking pan.
- Bake the banana bread for 45 minutes then tent it loosely with foil and continue baking it an additional 10 to 15 minutes until a toothpick inserted comes out clean.
- Remove the banana bread from the oven and set it aside to cool completely. Slice and serve.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I have used this recipe for years now. I always stick to exact amounts for the flour, salt, eggs, oil, and baking powder as my base. However, I typically use about 1/2-3/4 the sugar and will sometimes substitute maple syrup or honey. I will plop in some apple sauce as well, sometimes a fairly good amount if I am short on ripe bananas. I chop up dark or semi-sweet chocolate chunks and will alternate nuts, which I will chop in a range from very fine to small bits to get the flavor mixed in well and give a little texture.
Most recently I tried it with pistachios and a bar of espresso dark chocolate. It was a big hit.
So glad you’re enjoying it, Harry!
I used to use one of your other banana bread recipes for years (!) but recently I haven’t had the necessary acidic ingredients so I started using this recipe. Dare I say, it’s my new favorite! A little lighter and the banana flavors really shine. I add 1 cup chopped pecans and it’s perfection. TY!
I’m so thrilled to read this, LC!
Hi I’m doing a Bundt cake version I did 375 in the oven ! Because I saw your other Bundt cake version of banana bread so I will be doing that I’m nervous to how it will bake
Hi Jasmin! I haven’t tried this batter in bundt cake form, so I’d recommend using the Banana Bundt Cake recipe if you prefer!
Loved the recipe, bread turned out great.
I’m so glad you enjoyed the recipe, Wendy!
A little bit sweet for my taste. Next time I will probably decrease the brown sugar to 1/4 cup, but otherwise very good.
Thanks for your note, Lynn. I’m glad you enjoyed the recipe!
Easy to make and yummy!
I’m thrilled you enjoyed the recipe, Al!
i just want you to know i’ve used this recipe for years and years, i printed a pdf of it, it will always be my go-to, thank you for the comfort over the years :) my favourite add-ins have been apple sauce, pumpkin spice, sour cream, big chunks of dark chocolate… literally anything you want!!! cheers and sending hugs and warm loaves!!! <3
Love reading this, Leah! I’m so thrilled you’ve been enjoying the recipe for so long! :)
Great and easy recipe to follow. Sprinkled brown sugar on top before baking omitting the choco chips and nuts. Delicious, moist, and reminded me of a cake-like consistency. Will use this recipe again!
Yay! I’m so thrilled you enjoyed the recipe, Jane!
Awesome bread
I’m so glad you enjoyed the recipe, Candy!
Kelly,
I have been cooking using your recipes for 6 years now. I look forward to the weekly email and the tasty dish that it will contain.
This banana bread is THE best! I have made numerous others from you recipes, but this one is hands down our most favorite to date.
WOW! Thank you so much for your continued readership, Victor! I’m so thrilled you’ve been enjoying Just a Taste and I’m thrilled you enjoyed this recipe so much. :)
This bread is delicious and so moist. It is so easy to make!
I’m so glad you enjoyed the banana bread recipe, Maggie!
You left out “parchment paper” in the beginning of the recipe.
Thank you for catching this, Barb! The recipe has been updated :)
Enjoyed by everyone.
Very tasty and delicious.
I didn’t use the white sugar, and instead of chocolate or nuts,,
I used 125 grms of fresh blueberries.
Thanks for the recipe.
You are so welcome, Sivie! I’m thrilled you enjoyed the recipe!