Olive Oil Banana Bread
Let’s bake! With bananas, B-A-N-A-N-A-S!
And whip up this fluffy, moist and irresistibly delicious olive oil banana bread!
It’s easy, it’s made with a whole bunch of pantry staples, it’s lightly yet perfectly sweet, and I mean, at the end we get to sit down and relax to the max with a big ol’ slice.
Perhaps one topped with a slather of some sort of heavenly, creamy nut butter??? <— Oh yeah, that’s the magic right there.
Now, you could certainly dress this bread up with a frosting or glaze if you were making it for an occasion, but I am kinda sorta obsessed with enjoying it just as is. Plain and faaaabulous (even without the aforementioned nut butter – as magically delicious as that is).
It’s great for snacking, it’s great for dessert. So what are you waiting for???
Oh right! Lemme tell you how simply it goes down!
We whisk together a few dry ingredients, like white whole wheat flour, all-purpose flour and plenty of sweet, warm cinnamon. Next, we mix together some coconut sugar and eggs, before whisking in some fruity olive oil, dreamy vanilla and four (yes four!!) mashed up bananas.
It all gets folded together, smeared in a pan and then topped with a quick sprinkle of crunchy raw walnuts.
We bake it off to golden brown perfection, revel in the cozy aromas swirling around the kitchen and then dig in.
So! Let’s move along to some tips & tricks for the recipe:
- First up – let’s talk about the flours. I would encourage you to stick with the combo listed down below (i.e. mostly white whole wheat flour, along with some all-purpose flour, which keeps the bread nice and light). I tried testing this bread with all white whole wheat flour and just didn’t love it quite as much (it’s a bit heavier and drier in texture, although will still work).
- With that said, this bread is based off my pumpkin olive oil bread, and I have had readers make that recipe with all all-purpose flour (which worked well). So I’m assuming the same could be done here, although I haven’t tested that myself.
- Along those lines, I’ve also had readers make the pumpkin bread with regular granulated sugar in place of the coconut sugar. So again, I’m assuming that will also work here, but haven’t tried it myself. If you go this route, the bread will likely be a bit lighter in color, as the coconut sugar gives it a darker hue.
- Okay! Moving along! Be sure to measure the mashed banana in dry measuring cups, as it won’t level off correctly in liquid ones.
- And finally, you could absolutely top this bread with a different nut or even a sprinkle of coarse sugar! Or just leave it plain! Whatever floats your boat.
And yes. I am 100% on the olive oil baking train. It’s just so good. SO GOOD!
Yield: 1 (9x5) loaf
Olive Oil Banana Bread
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Soft and fluffy olive oil banana bread! This no fuss loaf is easy to make, irresistibly moist and packed with wholesome ingredients!
- 1 cup white whole wheat flour
- ½ cup all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup coconut sugar
- 1 large egg
- 1 large egg yolk
- ½ cup extra-virgin olive oil
- 1 ⅓ cups well-mashed banana (from about 4 medium overripe bananas)
- 1 ½ teaspoons vanilla extract
- scant ¼ cup chopped raw walnuts, for sprinkling (optional)
- Preheat the oven to 325ºF. Grease a 9×5 inch loaf pan with nonstick spray and set aside.
- In a large bowl, whisk together the white whole wheat flour, all-purpose flour, cinnamon, nutmeg, baking soda and salt. In a medium bowl, whisk together the coconut sugar, egg and egg yolk until well combined. Add in the olive oil, mashed banana and vanilla and whisk again until well combined. Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined (don’t over-mix!). Transfer the batter to the prepared pan and spread evenly with a spatula. Sprinkle with the chopped walnuts (if using).
- Bake for about 55 to 60 minutes, or until a cake tester inserted into the middle comes out clean (if the top of your loaf starts to brown too quickly, tent it loosely with aluminum foil). Set the pan on a wire rack and allow to cool completely before removing / slicing!
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