You know those lazy Sunday mornings when the sun streams in, and you’re just a bit too cozy to step out of your pajamas? That’s the perfect time for a warm slice of banana bread. Picture this: the smell of freshly baked bread wafts through your home, and as you take that first bite, the flavors blend perfectly with your morning cup of coffee.
Now, swap out the usual butter or margarine in the batter for extra-virgin olive oil, and you’re in for a delicious treat. This not only makes for a lighter loaf but adds a subtle depth of flavor.
Today, I’m excited to share a recipe that has become a favorite in my kitchen: olive oil banana bread. Using olive oil instead of traditional butter results in a moist, tender crumb that feels just a touch gourmet. Plus, it’s a great way to utilize those overripe bananas sitting on your counter.
You’ll find this bread pairs beautifully with warm drinks, making it a perfect addition to brunch spreads or an afternoon snack.
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What is banana bread recipe olive oil?
Olive oil banana bread is a delightful take on classic banana bread. It features ripe bananas, a hint of sweetness, and the richness of extra-virgin olive oil. The use of olive oil not only adds a different flavor profile but also embraces a healthier fat option compared to butter. This recipe is incredibly forgiving and allows for variations based on your pantry staples, making it an excellent choice for both novice and experienced bakers alike.
Why This Recipe Works?
This recipe strikes the right balance between sweetness, moisture, and texture. The combination of ripe bananas and olive oil creates a soft bread that doesn’t dry out easily. The use of whole wheat flour adds a nutty flavor while keeping it wholesome. It’s the perfect baked good when you want something comforting yet nutritious.
How Does It Taste Like?
Expect a tender loaf that’s subtly sweet with hints of caramelized banana flavor. The olive oil contributes a slight richness without overpowering the natural sweetness from the bananas. The cinnamon adds a warm spice that really rounds out the flavor profile, making every bite satisfying.
What sets this recipe apart from other banana bread recipe olive oil variations?
Many recipes for olive oil banana bread often emphasize basic ingredients. What makes this recipe special is its balance of whole wheat flour with all-purpose flour, which gives it a lovely texture while increasing its nutritional profile. Additionally, the inclusion of cinnamon and a touch of vanilla elevates it above standard versions, making it a standout option for any occasion.
The Ingredients
– 1/2 cup extra-virgin olive oil
– 1/2 cup packed brown sugar
– 2 large eggs
– 4 ripe bananas, mashed (approximately 2 cups)
– 1 teaspoon baking soda
– 1 teaspoon kosher salt (feel free to adjust as needed)
– 1 teaspoon cinnamon
– 1 teaspoon vanilla extract
– 1/2 cup whole wheat flour
– 3/4 cup all-purpose flour (I like using slightly less to keep it light)
– 1/4 cup chopped walnuts or pecans (this is optional but adds a lovely crunch)
Ingredients From : bowlofdelicious.com
How to make banana bread recipe olive oil?
Baking this banana bread is super easy! With just a few simple steps, you’ll have a loaf sitting on your countertop in no time. Make sure to gather your ingredients and get ready for some delicious smells.
Instructions
Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). While it’s warming up, take a loaf pan and drizzle about 2 tablespoons of the olive oil into it, using a pastry brush or paper towel to coat the bottom and sides generously. It’s okay if some oil collects at the bottom; it helps create a delicious crust.
Step 2: Mix Sugar and Oil
In a large mixing bowl, combine the remaining olive oil (just under 1/2 cup) with the brown sugar. Whisk them together until they’re well blended. This mixture creates a lovely base for sweetness and helps incorporate air into the batter.
Step 3: Incorporate the Eggs
Add in the two eggs, mixing for about a minute until everything is combined. The eggs will help bind the loaf together, making it fluffy and tender.
Step 4: Add the Bananas
Next, throw in the mashed bananas. You want them to be nice and mushy—this is where the bread gets its flavor and moisture. Stir them into the mix until they’re fully integrated.
Step 5: Stir in the Dry Ingredients
Now, it’s time to add the baking soda, kosher salt, cinnamon, and vanilla extract. Give this a good stir until everything is incorporated. Finally, slowly add the whole wheat flour and all-purpose flour and mix until just combined. You don’t want to overmix; no one likes a tough loaf!
Step 6: Pour and Bake
Pour the batter into your prepared loaf pan, spreading it evenly. Pop it into your preheated oven and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool and Serve
Once baked, let it cool in the pan for about 10 minutes. It should release easily; if you need a little help, run a knife around the sides before flipping it out. Slice into about 10 pieces and, if you’re feeling fancy, serve it warm with a smear of salted butter.
Notes
– Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
– Storage: Wrap leftovers tightly in plastic wrap or place in an airtight container.
– Flavor Variations: Consider adding chocolate chips or dried fruit for a nice twist!
– Baking Time: Oven temperatures can vary, so start checking around the 50-minute mark.
– Texture Adjustments: If the batter seems too thick, a splash of milk can help adjust the consistency.
How Do You Store This banana bread recipe olive oil?
For optimal freshness, store your olive oil banana bread wrapped in plastic wrap at room temperature for up to three days. If you need to keep it longer, pop it in the fridge for up to a week. You can also freeze it! Just slice it, wrap individual pieces in foil, and stash them in a freezer bag. It will keep well for up to three months; simply thaw at room temperature when ready to enjoy!
Nutrition Information
One slice of this olive oil banana bread packs around 180 calories, providing a delightful balance of carbohydrates and healthy fats. The whole wheat flour and bananas contribute fiber and essential nutrients, making it a more wholesome option compared to other treats.
Sides For banana bread recipe olive oil
– Fresh Fruit Salad: A mix of seasonal fruits complements the bread perfectly.
– Greek Yogurt: Add a dollop for creaminess and protein—perfect for breakfast.
– Nut Butters: Peanut or almond butter slathered on top adds richness.
– Hot Tea or Coffee: Enjoy with your favorite warm beverage to elevate the experience.
– Cheese Plate: A savory mix of cheeses can provide an interesting contrast.
What alternatives can you use for the ingredients if they are not present in your kitchen?
– Olive Oil: Swap for melted coconut oil for a tropical flavor.
– Brown Sugar: Use maple syrup or honey for a natural sweetener. Just reduce the liquid in the recipe slightly.
– Eggs: Substitute with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water equals one egg).
– Whole Wheat Flour: If unavailable, use all-purpose flour, but it will adjust the nutritional profile slightly.
– Chopped Nuts: Replace with sunflower seeds for nut-free options or omit altogether.
Banana Bread Recipe Olive Oil
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). While it’s warming up, take a loaf pan and drizzle about 2 tablespoons of the olive oil into it, using a pastry brush or paper towel to coat the bottom and sides generously. It’s okay if some oil collects at the bottom; it helps create a delicious crust.
- In a large mixing bowl, combine the remaining olive oil (just under 1/2 cup) with the brown sugar. Whisk them together until they’re well blended. This mixture creates a lovely base for sweetness and helps incorporate air into the batter.
- Add in the two eggs, mixing for about a minute until everything is combined. The eggs will help bind the loaf together, making it fluffy and tender.
- Next, throw in the mashed bananas. You want them to be nice and mushy—this is where the bread gets its flavor and moisture. Stir them into the mix until they’re fully integrated.
- Now, it’s time to add the baking soda, kosher salt, cinnamon, and vanilla extract. Give this a good stir until everything is incorporated. Finally, slowly add the whole wheat flour and all-purpose flour and mix until just combined. You don’t want to overmix; no one likes a tough loaf!
- Pour the batter into your prepared loaf pan, spreading it evenly. Pop it into your preheated oven and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let it cool in the pan for about 10 minutes. It should release easily; if you need a little help, run a knife around the sides before flipping it out. Slice into about 10 pieces and, if you’re feeling fancy, serve it warm with a smear of salted butter.
Nutrition
Notes
Tried this recipe?
Let us know how it was!FAQs
1. Can I use frozen bananas?
Yes, frozen bananas work wonderfully. Just make sure to defrost and drain any excess liquid before mashing.
2. Can I make this vegan?
Absolutely! Use flax eggs instead of regular eggs and substitute the brown sugar with coconut sugar.
3. How do I know when my banana bread is done?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, it’s ready. If it appears wet with batter, give it a few more minutes.
4. Can I add chocolate chips to the batter?
Definitely! Fold in about 1/2 to 1 cup of chocolate chips for extra indulgence.
5. Why did my banana bread turn out dense?
This can happen if you overmix the batter or if your flour is packed too tightly in the cup. Make sure to gently fold to combine!
Conclusion
This olive oil banana bread is an absolute winner—it’s simple, satisfying, and packed with flavor. Whether enjoyed at breakfast, afternoon tea, or as a snack, it checks all the boxes for deliciousness and health. So, grab those ripe bananas the next time you’re at the grocery store, and give this recipe a try. You won’t be disappointed!