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Olive oil banana bread with chocolate chips.

The Best Olive Oil Banana Bread Recipe (One Bowl)

Allie Hagerty
Try this super moist and flavorful Olive Oil Banana Bread recipe. Perfect for any banana craving and easy cleanup with just one bowl!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 servings
Calories 226 kcal

Equipment

  • 9×5-inch loaf pan
  • Large bowl
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Parchment paper (optional)
  • Wire rack

Ingredients
  

  • 1 1/2 cups mashed ripe bananas about 3 large bananas
  • 1/2 cup (114g) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature
  • 1/2 cup (112g) brown sugar
  • 1/4 cup (60g) granulated sugar
  • 1/2 cup olive oil
  • 1 1/2 cups (248g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon optional
  • 1/2 cup diced ripe bananas about 1 large banana
  • Optional: 1/2 cup chocolate chips or nuts

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.

Make the Batter:

  • In a large bowl, mash 1 1/2 cups mashed ripe bananas. Add 1/2 cup plain Greek yogurt, 1 teaspoon vanilla extract, and 2 large eggs. Mix well after each addition.
  • Stir in 1/2 cup brown sugar (112 g) and 1/4 cup granulated sugar (60 g) until smooth.
  • Sprinkle 1 1/2 cups all-purpose flour (248 g), 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon (if using) over the wet ingredients. Gently fold until just combined.
  • Gently fold in 1/2 cup diced ripe bananas and 1/2 cup chocolate chips or nuts, if using.

Bake:

  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.

Cool and Serve:

  • Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

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.
Calories: 226kcalCarbohydrates: 31gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 28mgSodium: 205mgPotassium: 141mgFiber: 1gSugar: 16gVitamin A: 56IUVitamin C: 2mgCalcium: 26mgIron: 1mg
Did you bake this recipe?Leave a comment and a review! below and tag @onebowlbakery on socials!