Ultra-Moist Healthy Banana Bread (made with Olive Oil)
User Reviews
5
Ultra-Moist Healthy Banana Bread (made with Olive Oil)
Description
This banana bread recipe uses mashed ripe bananas mixed with extra-virgin olive oil and brown sugar for moisture and subtle richness. Eggs bind the ingredients, while baking soda provides leavening. Spices like cinnamon and vanilla extract add warmth and aroma, with kosher salt balancing the sweetness.
The batter includes a blend of whole wheat and all-purpose flours, producing a loaf with tender crumb and slight nuttiness from the wheat. The bread bakes at 350°F for 50-60 minutes until a toothpick comes out clean, forming a golden crust and moist interior.
After baking, the loaf cools before slicing into portions. It is suitable for breakfast or snacks and pairs well with butter or a light spread. Storage recommendations include room temperature for a few days, refrigeration for up to a week, or freezing sliced portions for longer keeping.
Variations in salt amount depend on salt type, and frozen bananas can be microwaved and mashed fresh before mixing to save preparation time. Olive oil can be substituted with other oils or butter for different flavor profiles.
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/2 cup brown sugar packed
- 2 egg
- 4 banana mashed, about 2 cups (see notes
- 1 teaspoon baking soda
- 1 teaspoon kosher salt (see notes)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
Instructions
- Preheat oven to 350 degrees F. Use about 2 tablespoons of the olive oil to generously grease the bottom and sides of a loaf pan. It's OK if some pools at the bottom.
- In a large bowl, mix the remaining olive oil (just under 1/2 cup) with the brown sugar (1/2 cup).
- Add the eggs and mix for about 1 minute.
- Add the bananas (see notes) and mix together.
- Stir in the baking soda, kosher salt, cinnamon, and vanilla extract (1 teaspoon of each).
- Stir in the whole wheat flour (1/2 cup) and the all-purpose flour (1 cup) until just incorporated and no dry spots remain.
- Pour batter into prepared loaf pan and bake at 350 degrees for 50-60 minutes, or until toothpick inserted into center comes out clean.
- Allow to cool in pan for at least 10 minutes. It should pop right out if you flip the pan upside-down, but if you need to give it a boost you can run a knife along the sides before flipping it over.
- Cut the banana bread into 10 slices. I recommend serving it warm with salted butter spread on top.
Notes
- Baking times and doneness may vary; test with a toothpick and ensure it comes out clean before removing from the oven.
- If using finer salt instead of kosher salt, reduce the amount to avoid excess saltiness.
- Store banana bread in an airtight container at room temperature up to three days or refrigerate up to one week; it can be frozen sliced for up to six months.
- Freeze whole ripe bananas unpeeled; thaw and microwave briefly, then scoop out soft banana for quick mashing.
- Olive oil can be swapped with butter or other neutral oils, though it affects flavor and texture slightly.
- Using all whole wheat flour will create a denser bread; a mixture of flours is recommended for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 259kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 359mg | 15% |
| Potassium | 231mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 78IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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