olive oil banana bread

Ok, I know it sounds weird, it’s not, I promise!!

Is there anyone out there that didn’t make banana bread during quarantine? Funny enough, I have been testing out recipes for banana bread for years and finally locked one in. I have a recipe for banana muffins on here, but it definitely doesn’t translate into a loaf recipe.

It’s the olive oil, my friends, that’s the answer! Lots of banana bread recipes ask for oil and it puts me in a weird situation because I like how oil makes it moist but it doesn’t add any value in terms of flavor. Coconut oil could potentially work, but then I feel like I should be on a tropical vacation with the mix of bananas and coconut. I would use melted butter, which is great for flavor but isn’t as moist as I would like. So, the moral of the story is, I tried some olive oil, and BOOM, heaven!

This is an easy recipe and a good one to make with your kids!

olive oil banana bread
No ratings yet

Olive Oil Banana Bread

Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 1 3/4 cup unbleached all-purpose flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt, I like using kosher
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 2 large eggs, room temperature
  • 1 cup mashed ripe bananas, about 2-3 bananas
  • 1/2 cup olive oil
  • 1/3 cup sour cream, room temperature
  • 2 teaspoons vanilla extract

Instructions
 

  • In a bowl, whisk together the flour, sugar, brown sugar, salt, cinnamon, and baking soda.
  • In another large bowl, whisk the egg, mashed banana, olive oil, sour cream, and vanilla to combine.
  • Add the flour mixture into the banana mixture using a whisk to stir until just combined being careful not to over-mix.
  • Spray a 9X5 loaf pan with cooking spray; it also helps to line it with parchment and spray it (I don’t always do this but it’s a safe way to make sure the loaf comes out of the pan easily).
  • Pour the batter into the prepared loaf pan.
  • Bake at 325 degrees for 60-90 minutes or until a toothpick comes out clean.
  • Allow the loaf to cool for about 15-20 minutes and then remove from the pan to cool on a cooling rack.
Author: Maria Provenzano