Olive Oil Banana Bread
Olive Oil Banana Bread is made with extra virgin olive oil rather than butter and lots of bananas, resulting in a super moist loaf.
Servings: 16
Calories: 136kcal
Ingredients
- ¼ cup extra virgin olive oil
- ½ cup granulated sugar
- 4½ medium bananas 2 cups mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups flour 210g
Instructions
- Preheat the oven to 350°F. Butter and flour a 9x5 loaf pan.
- In a large bowl, combine the olive oil, granulated sugar, bananas, and eggs.
- Add the vanilla extract, baking soda, and salt, and combine.
- Add the flour, and using a spoon, mix to combine.
- Pour the batter into the prepared loaf pan and bake for 50 minutes to 1 hour or until a toothpick inserted in the middle comes out clean.
Notes
- Fully Preheat the Oven: Many ovens will say they are preheated when they actually aren't. Ovens often need an extra 15 minutes to come up to the full temperature.
- Measuring Bananas: If you want to be precise, add the bananas to a 4-cup glass measuring pitcher and use a hand held beater to mash them. Scrape down the sides of the pitcher with a spoon and check to ensure that you have 2 cups of mashed bananas.
- Don't Overmix: Overmixing the flour develops gluten, which is great for pizza crust but not for a soft and tender banana bread.
- Loaf Pan Type: In this recipe, I use a ceramic loaf pan. If you are using a metal loaf pan, you may need to reduce the baking time by 5 minutes. If you are using a glass loaf pan, you may need to add 5 minutes.
Nutrition
Calories: 136kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 151mg | Potassium: 141mg | Fiber: 1g | Sugar: 10g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg
