This super moist Olive Oil Banana Bread is my go-to any time a banana craving strikes! The best part? You only need one large bowl to make this banana bread batter so clean-up is a breeze! Plus, it’s even better the next day and is full of banana flavor! It’s the best banana bread I’ve ever had and I know you will love it too! 

What sets this bana bread apart is the oil we use. Many banana bread recipes use vegetable oil, melted butter, or even coconut oil. My recipe is special because we use extra virgin olive oil for a fruity, smooth taste. This moist banana bread recipe is even better with chocolate chunks and diced banana pieces throughout the banana bread batter. Plus, you can fry this up and make an incredible banana bread french toast (you could also do this with my olive oil pound cake)! Speaking of breakfast, you MUST try my maple cinnamon rolls, orange and poppyseed muffins, White Chocolate and Raspberry Muffins, and brown butter cinnamon rolls – they are some of my absolute favorite recipes! And if you have sourdough discard on hand, check out my sourdough discard cinnamon bread! And for something fruity, try my lemon olive oil loaf cake or blueberry cupcakes.

Why You’ll Love This Recipe

• Simple Ingredients – You won’t have trouble finding these ingredients at your local grocery store. Plus, you probably have all the ingredients for this delicious banana bread at home already!
• It’s Customizable – You can add nuts to make a delicious banana walnut bread, extra chocolate chips, or even a swirl of peanut butter! 

Ingredients

Wet Ingredients

• Mashed Banana – Bananas are the heart of this recipe, providing natural sweetness and moisture. The riper the bananas, the sweeter and more flavorful your bread will be. (Overripe bananas are best!).
• Extra-Virgin Olive Oil – Olive oil adds richness while keeping the bread incredibly moist. Its fruity flavor uniquely complements the bananas, giving a subtle, earthy complexity. Use a mild, fruity olive oil for the best results—something too robust might overpower the bread’s sweetness.
• Greek Yogurt – Greek yogurt adds tangy richness and helps keep the bread extra moist without adding too much fat. It also gives a nice, tender crumb. Use plain, unsweetened Greek yogurt to balance the sweetness from the bananas and sugars.
• Brown Sugar and Granulated Sugar –  The balance between brown and granulated sugar gives the bread both moisture and a touch of crispiness on the exterior.
• Vanilla Extract – Vanilla enhances the overall flavor of the bread, adding a warm and fragrant undertone that pairs beautifully with the bananas and olive oil.
• Eggs – Room temperature eggs act as a binder in the recipe, providing structure to the bread. Room-temperature eggs mix more evenly into the batter and help with even baking.

Dry Ingredients

• All-Purpose Flour – Flour provides the structure of the bread, giving it the necessary foundation to rise and hold together.
• Baking Soda – Baking soda acts as the leavening agent, helping the bread rise as it bakes. Its reaction with the acidic Greek yogurt ensures a fluffy, tender texture.
• Cinnamon – Cinnamon adds a warm, cozy spice to the bread, complementing the bananas and adding an extra layer of flavor.
• Diced Banana – Folding in small chunks of banana adds texture and bursts of extra banana flavor throughout the bread.
• Kosher Salt – Don’t skip the salt—it might seem like a small amount, but it’s crucial for flavor balance.

Substitutions

• Applesauce – Use as a substitute for Greek yogurt! Apple sauce adds moisture and sweetness, lightening up the bread.
• Maple Syrup – Swap out sugar for maple syrup – the maple flavor goes really nicely with banana and cinnamon! 

Additions

• Chocolate Chips – I always add chocolate to this olive oil banana bread recipe! You can even use dark chocolate chips!
• Lemon Juice – Lemon adds tang and balances sweetness. While you’re at it, add some lemon zest, too! 

Step by Step Instructions

Preheat the Oven: Preheat the oven to 350°Fahrenheit (175°Celsius). Grease a 9×5-inch loaf pan or line it with parchment paper.

Mash Bananas and Mix Wet Ingredients: In a large mixing bowl, mash 1 1/2 cups of ripe bananas (I usually use 3 bananas for this portion). Add 1/2 cup plain Greek yogurt, 1 teaspoon vanilla extract, and 2 large eggs, mixing well after each addition. Stir in 112 g brown sugar and 60 g granulated sugar until smooth.

Add Dry Ingredients: Sprinkle 1 1/2 cups all-purpose flour (248 g), 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon over the wet ingredients. Gently fold everything together until just combined.

Fold in Mix-Ins: Gently fold in 1/2 cup diced ripe bananas for extra texture. Add 1/2 cup chocolate chips if you want something even more sweet!

Bake: Pour the batter into the greased loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted comes out clean. If the top of the banana bread is browning too quickly, tent it with foil.

Cool and Enjoy: Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Expert Tips and Notes

• Don’t Overmix – When adding the dry ingredients, gently fold the batter just until combined. Overmixing can lead to a tough loaf, so mix only until you no longer see dry flour.
• The Toothpick Test – Insert a toothpick into the center of the bread to test for doneness. If it comes out clean or with just a few crumbs, your bread is ready. If it’s wet, continue baking for a few more minutes and test again.
• Tent with Foil – If the top of the bread is browning too quickly before the center is fully baked, loosely cover the loaf with foil for the last 10-15 minutes of baking. This will prevent it from over-browning.
• Use Room Temperature Ingredients – Eggs and yogurt at room temperature mix more smoothly and evenly into the batter, helping the bread rise properly. If you forget to take them out early, place eggs in warm water for a few minutes to speed up the process.

Serving Suggestions

• French Toast – Griddle this olive oil banana bread up and make french toast with it.
• Toasted with Butter – Lightly toast a slice and spread with butter or a drizzle of honey for added richness.
• Nutty Crunch – Add a handful of toasted nuts or granola on top of a slice spread with peanut or almond butter for a crunchy snack.

Storage Instructions

• Room Temperature – Once the bread has completely cooled, wrap it tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to 3 days.
• Refrigerate – To extend freshness, you can store the bread in the refrigerator. Wrap it in plastic wrap or use an airtight container, and it will keep for up to a week. Just note that refrigeration may make the bread slightly denser, so allow it to come to room temperature before serving.
• Freezing – To freeze, wrap the cooled bread in plastic wrap, followed by a layer of aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the fridge or at room temperature, and enjoy as usual.

Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

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