Olive Oil Banana Bread

Olive Oil Banana Bread is made with extra virgin olive oil rather than butter and plenty of bananas, resulting in a super moist loaf with an ever so slight herby note. Olive oil is an excellent alternative to butter in this sweet bread.

I’ve made hundreds of loaves of banana bread over the years, making everything from Banana Bread with Crumb Topping to Einkorn Banana Bread, as well as Icing for Banana Bread and Frosting for Banana Bread.

This banana bread is almost indistinguishable from the one I have made most often, Banana Bread Without a Loaf Pan, which is made with butter. It's super moist and super flavorful (thanks to the good fat in olive oil).

Choosing Olive Oil

If you choose a mild tasting extra virgin olive oil, you are unlikely to even notice the difference unless someone called it out to you. However, if you prefer a stronger olive oil taste, you can certainly use a stronger tasting olive oil, which pairs well with banana bread.

A stronger tasting olive oil also goes well in Olive Oil Cake and Carrot Cake with Olive Oil (but a milder olive oil is a better fit for Olive Oil Pumpkin Bread).

🛒 Ingredients

Below are the ingredients needed to make Olive Oil Banana Bread.

• Olive Oil: Use extra virgin olive oil. The flavor of the olive oil will come through in the finished banana bread. So choose a milder olive oil if you want a milder taste in the banana bread (I like the extra virgin olive oil at Costco and Trader Joe’s), or choose a stronger tasting olive oil that you already know you love.
• Granulated Sugar: Only ½ cup, as the bananas add plenty of sweetness.
• Bananas: Choose ripe (slightly brown) or overripe bananas (very brown). See my Guide to Baking Banana Bread for more details on which bananas to choose and why. The more ripe the bananas are, the stronger the banana flavor they will have.
• Eggs: Use large eggs, pasture raised if possible.
• Vanilla Extract: Use real vanilla extract. Costco sells a large bottle for a low per unit volume price.
• Baking Soda: For leavening.
• Salt: To bring out and balance flavor.
• Flour: Use all-purpose unbleached flour.

Variations: Add chocolate chips or nuts, like pecans or walnuts, after adding the flour, if desired.

See the recipe card for full information on ingredients and quantities.

📝 How to Make Olive Oil Banana Bread

Below are the step-by-step instructions and photos for how to make Olive Oil Banana Bread.

Prep: Preheat the oven to 350°F. Butter and flour a 9x5 loaf pan.

Step 1. Wet Ingredients: In a large mixing bowl, combine the olive oil, granulated sugar, bananas, and eggs.

Step 2: Vanilla, Baking Soda, Salt: Add the vanilla extract, baking soda, and salt, and combine.

Step 3. Flour: Add the flour and gently combine. Do not overmix.

Step 4. Bake: Pour the batter into the prepared loaf pan and bake at 350°F for 50 minutes to 1 hour or until the top is golden brown and a toothpick inserted in the middle comes out clean.

🍴How to Serve, Store, and Freeze

• To Serve: Allow the banana bread to cool slightly, then cut into thick slices and serve.
• To Store: Store in the dish that it was baked in, covered in plastic wrap or aluminum foil for 3-5 days.
• To Freeze: Banana bread is excellent for freezing. It thaws and warms through well. Store slices or an entire loaf in quart or gallon sized freezer bags. Allow to warm through on the counter or gently warm slices in the microwave before serving.

💖 For More Sweet Breads You May Love

If you've tried this Olive Oil Banana Bread Recipe or any other recipe on my site, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I'd love to hear from you!