Olive Oil Banana Bread

5 from 3 votes

This moist and fluffy banana bread is made with olive oil – no butter needed! It is a naturally dairy-free, delicious, and wholesome loaf that comes together quickly and smells amazing.

Prep Time10

Cook Time45

Total Time55

Course: Bread

Cuisine: American

Servings: servings

Author: Dominique

Ingredients

1/2 cup olive oil
2 eggs
1 cup mashed bananas (2-3 ripe bananas)
1/2 cup brown sugar (or coconut sugar)
1 teaspoon vanilla extract
1 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350 degrees F. Line and grease a 9 in x 5 in loaf tin. Line with parchment paper and grease with an olive oil spray. Put the oven rack in the middle of the oven.
In a large bowl, mix the olive oil, eggs, mashed banana, brown sugar and vanilla together with a fork.
In another bowl, mix the flour, baking soda, salt, and cinnamon together.
Pour the bowl of dry ingredients into the bowl of wet ingredients and mix until banana bread batter forms. Don't over mix. Add mix ins if you want any.
Pour the banana bread batter into the lined loaf tin. Bake for 45-50 minutes, or until a knife comes out clean.

Notes

If the top of the banana bread is getting too brown while baking, top the banana bread with aluminum foil for the last 10-15 minutes of baking.

How to store: Cover the banana bread and store on the kitchen counter for 3-4 days. You can also cover it in an airtight container or bag and refrigerate it for 6-7 days.

How to freeze: Wait until the banana bread is completely cooled. Then you can freeze it whole by putting it into a freezer safe ziploc bag. Or you can slice it and separate each slice with parchment paper and put into a freezer safe bag.

Nutrition