Baking banana bread is the perfect solution to your banana problems! If your family is anything like mine we go through phases where the bananas disappear as soon as I unload the groceries and a week later they sit neglected until they are brown. I can’t predict which it will be. Lucky for me they all love banana bread!

I developed this recipe to use olive oil because I don’t think ahead to soften butter. Also I don’t want to add any extra steps. The oil keeps the bread from drying out too. Even when I use whole wheat flour it stays soft and delicious.

This recipe makes one regular loaf of banana bread but I typically double it so there’s plenty. For the larger batch I bake it in a bundt pan but two loaf pans would be great too. I’ll add my tips and tricks after the recipe to be sure to read those.

Olive Oil Banana Bread Recipe

  • 1/2 cup olive oil
  • 2 eggs
  • 2-3 ripe bananas, mashed
  • 1/3 cup milk
  • 1 teaspoon vinegar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup sugar
  • 1/2 cup nuts or chocolate chips

In a large bowl stir together the olive oil, mashed bananas, milk, and vinegar until smooth. I blend it with my immersion blender because I hate coming across chunks of mushy cooked bananas in anything. Add the flour, baking soda, baking powder, salt, and sugar and stir gently to combine. Mix in the nuts or chocolate chips and gently combine.

Pour into a buttered standard size loaf pan and bake at 350° for 40-50 minutes until the bread tests done. You can check it by poking a toothpick or small knife in the middle of the loaf and see if it’s clean. If it has wet crumbs on it, bake it for 10 more minutes. Another way to check is with an instant read thermometer like you use for meat. Cakes and quick breads should be 200° when they are done. This is more reliable for me than the toothpick test but either way should work. Cool in the pan for 10 minutes then tip out onto a rack to cool completely.

Tips and Tricks

  • Swap whole wheat flour for the all-purpose flour.
  • Reduce the sugar to 1/2 cup for a less sweet version.
  • Add nuts and golden raisins instead of chocolate chips.
  • Stir in pecans, shredded coconut, and drained crushed pineapple for a “tropical” version.
  • Double the recipe and bake in a buttered bundt pan.
  • Bake in a muffin tin instead of a loaf pan. This would make around a dozen muffins.
  • Swap yogurt or sour cream for the milk and vinegar.
  • Sprinkle the batter with cinnamon sugar or turbinado sugar before baking.