This incredibly moist and easy Banana Bread is full of extra-virgin olive oil, brown sugar, and sweet bananas. It is the best way to get rid of your browning bananas. Only 8 ingredients needed.
This banana bread is super moist thanks to the olive oil! Using olive oil keeps this banana bread extra soft for days.
This recipe only requires 8 ingredients, it is so simple to put together with no electric mixer required either.
For more banana recipes, try One Banana Banana Bread, Banana Oatmeal Cookies, and One Banana Muffins.
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Ingredients Notes
Here are the ingredients we'll be using in this olive oil banana bread. For the full recipe card with measurements, continue scrolling.
- Bananas - Make sure they are super spotty. The more brown spots, the sweeter the bananas will be.
- Baking soda - Check to see it's not expired before beginning.
- Brown sugar - This is a main ingredient in the recipe. I used dark brown, but light brown sugar works too.
- Cinnamon - Adds a bit more flavour and pairs wonderfully with the bananas.
- Eggs - Make sure they are at room temperature before beginning.
- Flour - All-purpose flour is used in this recipe.
- Olive oil - I used extra-virgin olive oil. You can also use regular olive oil.
- Vanilla - Make sure to use a high-quality vanilla. This makes all the difference when baking for the flavours.
Step by step instructions
Here is how to make and bake this olive oil banana bread. You will need 9×5 loaf pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Prep. Grease the pan. For easy removal of the bread, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set side. Mash the bananas and set aside.
Step 2 - Mix dry ingredients. In a medium-sized bowl, add flour, baking soda, and cinnamon, Stir to combine and set aside.
Step 3 - Whisk eggs. In a large bowl, whisk the eggs for 2 minutes by themselves until airy and combined.
Step 4 - Add in brown sugar. Whisk in the brown sugar for another 2-3 minutes until well mixed together.
Step 5 - Add oil. Whisk in the oil. Then whisk in the mashed bananas and vanilla.
Step 6 - Add dry ingredients. Mix in the dry ingredients with a spatula until just combined and no dry streaks appear. Don't over-mix!
Step 7 - Spread in pan. Add the batter in the prepared pan and spread evenly. Bake for 50-65 minutes or until a toothpick inserted in the middle comes out clean. Mine took 60 minutes exactly.
Allow it to cool and enjoy! This olive oil banana bread is so easy to bake! I love how quickly it comes together. Keep on your counter for 2 days, or in the refrigerator in an airtight container for up to 1 week.
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for most accurate measurements - it's easy to measure wrong using just the cups.
- Do not over-mix! This will lead to a tough banana bread. Mix until the dry streaks are just gone.
- Use ripe bananas. The more brown spots, the better!
FAQ
What size loaf pan should I use?
I used a 9×5 but if you have an 8×4 that should work perfectly fine as well! Just note that with an 8×4 pan, your banana bread will be taller may take a few extra minutes to bake (up to or a little over an 1 hour).
Can I add chocolate chips?
Absolutely! Add in 3/4 cups, I would use mini ones for more pockets of chocolate but it's up to you.
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Easy Olive Oil Banana Bread
Ingredients
- 1 1/2 cups ripe bananas mashed, about 3 medium-sized
- 2 eggs room temperature
- 2/3 cups dark brown sugar
- 1 tbsp vanilla
- 1/2 cup extra virgin olive oil*
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsps cinnamon
Instructions
- Preheat the oven to 350℉/176℃. For easy removal of the bread, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set side. Mash the bananas and set aside.1 1/2 cups ripe bananas
- In a medium-sized bowl, add flour, baking soda, and cinnamon, Stir to combine and set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsps cinnamon
- In a large bowl, whisk the eggs for 2 minutes by themselves until air bubbles have formed and they are whisked well together.2 eggs
- Whisk in the brown sugar for another 2-3 minutes until well mixed together.2/3 cups dark brown sugar, 1 tbsp vanilla
- Whisk in the oil, and then the mashed bananas and vanilla.1/2 cup extra virgin olive oil*, 1 1/2 cups ripe bananas
- Mix in the dry ingredients with a spatula until just combined and no dry streaks appear. Don't over-mix!
- Add the batter in the prepared pan and spread evenly. Bake for 50-65 minutes or until a toothpick inserted in the middle comes out clean. Mine took 60 minutes exactly.
- Turn the oven off and gently open your oven door to allow the hot air to escape. Keep it like this for about 10 minutes before removing the bread from the oven completely. Banana breads tend to drop when removed from the oven right away, so this helps prevent that from happening.
- This olive oil banana bread is so easy to bake! I love how quickly it comes together. Keep on your counter for 2 days, or in the refrigerator in an airtight container for up to 1 week.
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