Can I use olive oil instead of vegetable oil in banana bread?

Absolutely! You can easily swap olive oil for vegetable oil or any other neutral oil in your favorite banana bread recipe. Just use the same amount—it's a simple one-to-one substitution. I actually prefer it, as olive oil gives the banana bread a much richer flavor and an even more moist texture.

Why add olive oil to banana bread?

Great question! I use olive oil in banana bread for two main reasons. First is flavor. A good olive oil adds a subtle fruity, almost peppery note that makes the banana bread with olive oil taste more complex and delicious. Second is for texture. Because olive oil is a liquid fat, it creates an incredibly tender and moist crumb that helps the bread stay fresh for days. It's a simple switch that really elevates the final product!

Can I use olive oil instead of vegetable oil in banana muffins?

Yes, you definitely can, and they turn out wonderfully! This banana bread with olive oil recipe can easily be converted into muffins. Just divide the batter among a lined 12-cup muffin tin and bake at 350°F (175°C) for about 20-25 minutes. You'll know they're done when a toothpick inserted into the center comes out clean. The olive oil works beautifully to keep them moist and flavorful.

What’s the biggest slip-up people make with banana bread?

From my years in the kitchen, the number one mistake I see is overmixing the batter after adding the flour. It's so tempting to keep mixing until it's perfectly smooth, but this develops the gluten in the flour and leads to a loaf that is tough, dense, and rubbery. For a light and tender banana bread, you want to mix only until the flour is just barely combined. A few lumps are your friends here!

Banana Bread with Olive Oil: Delicious in 8 Simple Steps

Description

Discover the secret to incredibly moist and tender banana bread! This easy one-bowl recipe uses olive oil for a rich, complex flavor and a perfect crumb that stays fresh for days.

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
4 very ripe, medium-sized bananas, mashed
1/2 cup extra-virgin olive oil
1/2 cup packed brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.

3. In a separate, large bowl, mash your ripe bananas with a fork. A few lumps are perfectly okay.

4. To the bowl with the mashed bananas, add the olive oil, brown sugar, room-temperature eggs, and vanilla extract. Whisk everything together until it’s well combined.

5. Pour the dry ingredients into the wet ingredients. Using a spatula, gently fold the mixture together until just combined. Do not overmix!

6. Pour the batter into your prepared loaf pan and use the spatula to gently spread it into an even layer.

7. Place the pan in the preheated oven and bake for 50-60 minutes. The banana bread is done when it’s a deep golden brown and a toothpick or cake tester inserted into the center comes out clean.

8. Let the banana bread cool in the pan on a wire rack for about 15 minutes. Then, carefully lift it out of the pan and let it cool completely on the wire rack before slicing.

Notes

Chef’s Tips: Use very ripe, brown-spotted bananas for the best sweetness and moisture. The #1 rule is do not overmix the batter; fold until just combined to keep the bread tender.
Variations: For a nutty crunch, fold in 3/4 cup of toasted chopped walnuts or pecans. For a chocolate version, add 1 cup of semi-sweet or dark chocolate chips. For extra warmth, add 1/4 teaspoon of nutmeg or a pinch of cardamom.
Storage: Store cooled bread in an airtight container at room temperature for up to 4 days. To freeze, wrap the loaf or slices tightly in plastic wrap and then foil; freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Category: Bread
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 259kcal
Sugar: 17g
Carbohydrates: 36g
Protein: 4g
Cholesterol: 33mg

Keywords: banana bread, olive oil banana bread, moist banana bread, easy banana bread, quick bread, one bowl recipe, ripe bananas recipe