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–+ servings

Easy Olive Oil Banana Bread

Ania
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.
5 from 1 vote

Ingredients
 
 

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.

Notes

Olive oil - You can use light olive oil as well. Extra-virgin enhances the olive oil taste.
Brown sugar - Light or dark brown sugar works.