Olive Oil Banana Bread

from 10 votes

Everyone’s favorite quickbread gets a welcome glow-up (hello, healthy fats!) in this family favorite recipe for Olive Oil Banana Bread.

Olive Oil Banana Bread in parchment-lined bread pan

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.

Child on chair holding a slice of banana bread up to his face

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!

Various sized glass bowls containing halved bananas, flour mixture and eggs

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.

Olive oil being poured atop mashed bananas in glass bowl

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.

Spatula stirring chocolate chunks quick bread batter

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.

Dog looking up at banana bread and bananas on countertop

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!

Easy Olive Oil Banana Bread with chocolate chunks in parchment paper-lined loaf pan

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Olive Oil Banana Bread

Bake up the best loaf with a tried and tested recipe for extra-moist Olive Oil Banana Bread studded with chocolate chunks.
Author: Kelly Senyei
4.91 from 10 votes
Olive Oil Banana Bread in parchment-lined bread pan
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 servings


  • 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


  • 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!


Calories: 421kcal, Carbohydrates: 69g, Protein: 6g, Fat: 14g, Saturated Fat: 5g, Cholesterol: 44mg, Sodium: 183mg, Potassium: 344mg, Fiber: 3g, Sugar: 39g, Vitamin A: 137IU, Vitamin C: 4mg, Calcium: 105mg, Iron: 2mg


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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.

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  1. 5 stars
    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!

  2. 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

    1. 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!

  3. 4 stars
    A little bit sweet for my taste. Next time I will probably decrease the brown sugar to 1/4 cup, but otherwise very good.

  4. 5 stars
    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

  5. 5 stars
    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!

  6. 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.

    1. 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. :)

      1. 5 stars
        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.