//Olive Oil Banana Bread

Olive Oil Banana Bread

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

  • Cooking spray
  • 2
    all-purpose flour
  • 1/2
    packed light brown sugar
  • 1/4
    white sugar
  • 2 1/2
    baking powder
  • 1/2
    kosher salt
  • 3
    very ripe bananas, mashed (about 1 1/2 cups)
  • 2
    large eggs
  • 1/4
    extra-virgin olive oil
  • 2 1/2
    vanilla extract
  • 1
    chocolate chips or chopped nuts

Preheat the oven toe 350°F. Grease and line a 9-inch loaf pan with cooking spray, leaving an overhang on the two longer sides. Grease the 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 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.

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Nutrition Facts

Olive Oil Banana Bread

Amount Per Serving

Calories 421
Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 44mg15%

Sodium 183mg8%

Potassium 344mg10%

Carbohydrates 69g23%

Fiber 3g13%

Sugar 39g43%

Protein 6g12%

Vitamin A 137IU3%

Vitamin C 4mg5%

Calcium 105mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.