Banana Bread with Olive Oil: Delicious in 8 Simple Steps

If there’s one smell that instantly makes a house feel like a home, it has to be a warm loaf of banana bread cooling on the counter. It’s a classic for a reason! But what if I told you there’s a simple swap that can make your favorite comfort bake even more delicious?

My secret is olive oil. Replacing the usual butter or vegetable oil with a good-quality olive oil creates a Banana Bread with Olive Oil loaf with an unbelievably moist and tender crumb. It adds a subtle, fruity richness that beautifully complements the sweet bananas without being overpowering.

This Banana Bread with Olive Oil has become my absolute go-to recipe. It’s incredibly simple to whip up, making it the perfect way to use those overripe bananas and create a treat that feels both familiar and just a little bit special. Let’s bake something amazing!

Why You’ll Fall in Love with This Recipe

Beyond being incredibly delicious, there are a few key reasons this olive oil banana bread will become a new favorite in your kitchen. It’s simple, flavorful, and has the most amazing texture.

• Unbelievably Moist and Tender: Because olive oil is a liquid fat, it gives this banana bread with olive oil an incredible, lasting moistness. Unlike butter, which can make baked goods firm up as they cool, olive oil keeps this loaf wonderfully soft and tender for days after baking.
• Rich, Nuanced Flavor: A good-quality olive oil adds more than just moisture—it adds a layer of flavor to your banana bread with olive oil! It brings a subtle, fruity complexity with just a hint of pepper that perfectly balances the sweetness of the ripe bananas, making every bite more interesting.
• One-Bowl Simplicity: This Banana Bread with Olive Oil is a baker’s dream recipe because it all comes together in one bowl. You don’t need a stand mixer or any fancy equipment. Less mess in the kitchen means less time cleaning and more time enjoying your amazing homemade bread.

Gathering Your Ingredients

Great baking starts with having everything you need ready to go. This simple recipe uses pantry staples to create something truly special. Let’s get our ingredients measured out—this is my favorite part before the magic begins!

Dry Ingredients
Here’s what you’ll need to whisk together for the base of our bread:

• 1 1/2 cups all-purpose flour: Be sure to spoon your flour into the measuring cup and level it off. This simple trick prevents the bread from becoming too dense.
• 1 teaspoon baking soda: This gives our loaf a beautiful rise.
• 1 teaspoon ground cinnamon: For that classic, warm spice flavor that pairs so perfectly with banana.
• 1/2 teaspoon kosher salt: Salt is a baker’s best friend! It offsets the sweetness and enhances the depth of all the other flavors.

Wet Ingredients
This is where the moisture and rich flavor comes from:

• 4 very ripe, medium-sized bananas, mashed: Don’t be shy about using those bananas with lots of brown spots! They are packed with natural sugar and are essential for a moist, sweet bread.
• 1/2 cup extra-virgin olive oil: A good, fruity olive oil will lend a delicious complexity to the bread. It’s our star ingredient!
• 1/2 cup packed brown sugar: This adds depth and a wonderful caramel note.
• 2 large eggs: It’s best to use them at room temperature so they mix into the batter more smoothly.
• 1 teaspoon vanilla extract: A touch of vanilla enhances all the cozy flavors in the loaf.

Let’s Bake! Your Step-by-Step Guide to Banana Bread with Olive Oil

Okay, aprons on! This is where the magic happens. We’ve got our ingredients measured and ready, so let’s turn them into the most incredible loaf of Banana Bread with Olive Oil. Just follow these simple steps, and you’ll be pulling a warm, fragrant loaf from your oven in about an hour.

1. Get Ready: First things first, let’s get the oven going. Preheat it to 350°F (175°C). While it heats up, prepare your 9×5-inch loaf pan. You can either grease and flour it thoroughly or line it with parchment paper, leaving a little overhang on the sides. I love using parchment because it makes lifting the bread out later a breeze!
2. Whisk the Dry Stuff: In a medium bowl, add the all-purpose flour, baking soda, ground cinnamon, and kosher salt. Whisk them together for about 30 seconds. This step is more important than it seems—it makes sure the baking soda and cinnamon are distributed evenly, which helps your bread rise perfectly.
3. Mash the Bananas: Now, in a separate large bowl, mash your ripe bananas with a fork. Don’t stress about getting it perfectly smooth. A few lumps are actually a good thing! They create wonderful little pockets of sweet banana flavor in the finished loaf.
4. Combine the Wet Ingredients: To the bowl with your mashed bananas, pour in the beautiful extra-virgin olive oil, the packed brown sugar, your room-temperature eggs, and the vanilla extract. Whisk the ingredients until fully blended into a smooth, aromatic batter.
5. Bring It All Together: Pour the dry ingredient mixture into the wet ingredients. Now, switch from a whisk to a rubber spatula. Gently fold the batter together until you no longer see big streaks of flour. Here’s the golden rule: avoid overmixing at all costs! A tender crumb depends on a light touch. A few floury spots are perfectly fine.
6. Pour and Pan: Carefully pour the finished batter into your prepared loaf pan. Use your spatula to gently spread it into an even layer, making sure it reaches the corners.
7. Baking Time: Set the pan on the middle oven rack and bake for 50 to 60 minutes. Your banana bread with olive oil is done when the top is a deep golden brown and a toothpick inserted into the center comes out clean, without any wet batter attached.
8. The Cool Down: This step requires a little patience, but it’s crucial! Allow the bread to cool in the pan on a wire rack for roughly 15 minutes. This allows it to set properly. Then, carefully lift the loaf out and let it cool completely on the wire rack before slicing. This guarantees the perfect texture and prevents it from crumbling.

Chef’s Secrets for Flawless Banana Bread

Every baker has a few tricks up their sleeve, and I’m excited to share mine with you! Following these simple tips will help you bake a perfect loaf of Banana Bread with Olive Oil every single time. It’s the little details that take a recipe from good to truly unforgettable.

• The Riper, The Better: When it comes to bananas for baking, patience is key. You want bananas that are heavily speckled with brown spots, or even almost entirely black. These overripe bananas are much softer, packed with natural sugars, and contain more moisture, which gives your bread its fantastic flavor and tender texture.
• Don’t Overmix the Batter: This is the golden rule of quick breads! Once you combine the wet and dry ingredients, mix only until the streaks of flour disappear. Overmixing develops the gluten in the flour, which can lead to a tough, dense, and rubbery loaf instead of the light, tender one we’re aiming for.
• Choosing Your Olive Oil: The type of olive oil you use can subtly change the flavor of your Banana Bread with Olive Oil. A robust extra-virgin olive oil will lend a delicious, fruity, and slightly peppery note that adds wonderful complexity. If you prefer a more classic taste, a “light” olive oil will provide all the moisture with a more neutral flavor. Feel free to experiment until you discover your perfect combo!

Fun Recipe Variations

One of the best things about a simple recipe like this is how easy it is to make it your own. Think of this Banana Bread with Olive Oil as a delicious blank canvas! If you feel like experimenting, here are a few of my favorite ways to add a little extra flair.

• For a Nutty Crunch: For a fantastic textural contrast, try adding about 3/4 cup of chopped walnuts or pecans. Toasting them before gently folding them into the batter really deepens their flavor. It’s a classic addition for a reason!
• The Chocolate-Lover’s Version: You can never go wrong with adding chocolate. Banana and chocolate are truly a dream team! Gently fold in about 1 cup of your favorite semi-sweet or dark chocolate chips or chunks for an extra-decadent treat.
• Extra Spice and Everything Nice: If you love warm spices, feel free to build on the cinnamon. Adding 1/4 teaspoon of ground nutmeg or a pinch of cardamom will give your loaf an even cozier, more complex, and aromatic flavor profile.

Frequently Asked Questions

I get a lot of questions about baking, and I love answering them! It’s how we all learn and become more confident in the kitchen. Here are answers to some of the most common questions about making banana bread with olive oil.

Storing Your Delicious Creation

Thanks to the olive oil, this banana bread with olive oil stays incredibly moist for days after baking. Once the loaf has cooled completely, you can store it at room temperature. Just seal it tightly with plastic wrap or store it in an airtight container. It’ll remain fresh and tasty for up to four days.

If you want to save your bread for longer, it freezes beautifully! You can freeze the entire loaf or pre-cut it into individual slices for a quick grab-and-go treat. Wrap the cooled banana bread securely in plastic wrap, then in a layer of aluminum foil, and freeze for up to 3 months. When you’re ready for a slice, just let it thaw at room temperature.

Conclusion

And there you have it—a simple, incredibly rewarding recipe for the most delicious Banana Bread with Olive Oil you’ll ever make. Baking, for me, has always been about bringing people together. I hope you’ll slice into this warm loaf and share it with family and friends.

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