I love this olive oil banana bread so much. It’s one of my most made recipes. I look forward to having overripe bananas just so I can get a loaf in the oven!
My favorite thing is that it’s guilt free- it’s a healthy banana bread made super moist using olive oil and yogurt, no butter in sight. It’s also refined sugar free, made with honey, and I love using half whole wheat flour for a heartier, healthier take.
Whether you’re baking for breakfast, snack time, or a cozy treat with coffee, this healthy banana bread is one you’ll come back to again and again.
This is a year-round staple for me—comforting in the winter, but light enough for spring and summer baking too. This version has a slightly Mediterranean feel and keeps it extra tender.
This was inspired by my other banana bread favorites, like my buckwheat banana bread and a more classic chocolate chip banana bread.
If you love baking with olive oil, you’ll also want to check out my olive oil carrot cake—it uses a similar approach for a soft, rich crumb.
This pairs so well with my amazing karak chai, having them together is the ultimate comfort!
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What makes this a great every little crumb recipe:
- It’s guilt free! This banana bread with olive oil is all about balance. The olive oil keeps it moist without being heavy, the yogurt adds a subtle tang and softness, and the honey gives it natural sweetness without refined sugar.
- The combination of white and whole wheat flour makes it hearty yet still fluffy.
- The chocolate chips get all melty and delicious inside, and ensure that this is a kid pleaser! My kids love this olive oil banana bread so much, they have no idea it’s actually a healthier version.
- It’s SO easy to make. No electric mixer required, just two bowls, a spatula, a whisk and a few simple ingredients!
Ingredients you need:
- Flour: My preference is to do a mix of white flour and whole wheat flour, you can also do fully white flour (I wouldn’t do a fully whole wheat loaf as it may be dense).
- Baking soda: helps the bread rise and stay fluffy, you don’t need baking powder in this recipe.
- Salt: enhances all the flavors
- Cinnamon powder: adds warmth and depth; optional but recommended
- Overripe bananas: the riper, the better for sweetness and moisture. Black bananas are totally fine in this case!
- Eggs: room temperature helps everything mix evenly
- Vanilla extract
- Olive oil: use a mild, good-quality olive oil for best flavor. If you must, you can substitute with vegetable oil or melted butter.
- Yogurt: I recommend using full fat yogurt, Greek or plain both work.
- Honey: you can also substitute maple syrup
- Chocolate chips or chunks: optional but highly recommended for richness
See recipe card for quantities.
How to make healthy olive oil banana bread:
- Step 1: Add all the dry ingredients to a bowl.
- Step 2: Whisk to combine.
- Step 3: Mash bananas in a separate bowl thoroughly.
- Step 4: Add the eggs, yogurt, honey and olive oil.
- Step 5: Whisk to mix well.
- Step 6: Add the dry ingredients to the wet ingredients.
- Step 7: Fold gently to combine.
- Step 8: Add chocolate chips.
- Step 9: Stir to just combine.
- Step 10: Place batter in prepared loaf pan.
- Step 11: Bake until golden brown and toothpick comes out almost clean.
- Step 12: Enjoy warm, preferably with butter and some extra honey!
Hint: If your bananas aren’t ripe enough, you can quickly soften them by baking them in their skins at a low temperature until dark and soft.
Pro Tip
Don’t overmix the banana bread batter so it doesn’t become gluey or tough, mix until flour streaks are JUST incorporated.
How to serve:
- My favorite way– serve warm with a spread of butter and a drizzle of honey, and just a touch of flaky sea salt. YUM!
- Breakfast style– top with Greek yogurt, a sprinkle of cinnamon, and fresh berries for a balanced breakfast
- Nutty banana bread – toast slices lightly for a crisp edge and soft center, then spread with almond butter or nut butter.
Recipe variations:
- Olive oil banana bread with nuts– swap chocolate chips for chopped walnuts or pecans.
- Maple banana bread– use maple syrup instead of honey for a slightly different flavor.
- Dairy free banana bread – make it dairy-free by using a plant-based yogurt.
Storing Leftovers:
Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Banana bread made with olive oil stays really moist for days, so it’s a great make ahead recipe. You can also freeze slices individually and reheat as needed.
To freeze a whole loaf:
- Let the banana bread cool completely (this is important to prevent condensation and ice crystals).
- Wrap it tightly in plastic wrap, making sure there are no exposed areas.
- Wrap it again in aluminum foil or place it in a freezer-safe bag.
- Label and freeze for up to 2–3 months.
To freeze slices (my preferred method):
- Slice the cooled banana bread.
- Wrap each slice individually in plastic wrap.
- Place the wrapped slices in a freezer-safe bag or container.
- Freeze for up to 2–3 months.
How to thaw and reheat:
Let slices thaw at room temperature for about 30–60 minutes, or overnight in the fridge.
Warm in the microwave for 20–30 seconds, or toast lightly for a crisp edge.
For a naturally gluten free banana bread, try this version on my site.
Expert tips and tricks:
- Spoon the flour into your measuring cup and level it off—don’t scoop directly. Too much flour is one of the biggest reasons banana bread turns out dry.
- Don’t overmix the batter—this keeps the bread soft and tender.
- Use very ripe bananas for the best sweetness and flavor.
- Line your pan with parchment with a bit of an overhang (a sling of sorts) for easy removal, and let the banana bread cool for at least 15 minutes before slicing.
- Don’t overbake, a toothpick inserted in the center shouldn’t come out with any batter but with some moist crumbs (the banana bread will bake further as it cools). The top should be golden brown, and springy if you poke it.
Top Tip
If the top of your banana bread is browning too quickly, but a toothpick inserted inside still comes out with batter, cover the top loosely with a sheet of foil and continue baking until toothpick inserted comes out clean with just a few moist crumbs.
Recipe FAQs:
Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. If there’s wet batter, it needs more time. Also, the center should feel set and not jiggly. Undercooking is one of the most common banana bread issues.
I often throw overripe bananas (peeled) in a freezer bag into the freezer if I don’t want to be pressured to make something with them, and they actually work really well in banana bread. Thaw them completely and drain any excess liquid before mashing.
Absolutely. You can leave them out completely or replace them with nuts like walnuts or pecans, or even dried fruit. Banana bread is very versatile and adapts well to different mix-ins.
This is definitely a healthier take, using olive oil instead of butter, honey instead of sugar, yogurt for extra protein and to give more moistness, and half whole wheat flour.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing:
These are my favorite dishes to serve with healthy banana bread:
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Olive Oil Banana Bread
Equipment
- 9×5 inch loaf pan
Ingredients
- 1 3/4 cup flour I use half white, half whole wheat (220g)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon powder
- 3 overripe bananas 4 if they are small, total of about 350 g or 1 1/2 cups
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup olive oil 95 g
- 1/4 cup yogurt 60 g
- 1/3 cup honey 113 g
- 1/2 cup semisweet chocolate chips or chunks 80 g
Instructions
- Preheat the oven to 350 F (180 C) , making sure that the oven rack in the middle.
- Prepare a loaf pan by lightly greasing and lining with parchment paper that extends over the edges to make a sort of sling for easy removal.
- Whisk together the flour, baking soda, salt, and cinnamon and set aside.
- In a separate bowl mash the bananas thoroughly, then whisk in the eggs, vanilla, olive oil, yogurt and honey until well combined.
- Add the dry ingredients to the wet, and mix gently until combined. Fold in the chocolate chips.
- Bake for 40-45 minutes until golden brown and toothpick inserted in the center comes out mostly clean with some crumbs. If the toothpick still has batter on it but the top is brown, cover loosely with foil to prevent it from burning until the middle cooks.
- Enjoy warm, or rewarm slices briefly in a toaster or microwave. I like spreading butter on top and drizzling with honey, yum!
Video
Notes
- Bananas: Use very ripe, spotty or black bananas for the best sweetness and flavor. If using frozen bananas, thaw completely and drain excess liquid before mashing.
- Olive oil: Use a mild, good-quality olive oil so it doesn’t overpower the banana flavor.
- Yogurt: Full-fat yogurt is recommended for the best texture. Greek or regular both work.
- Flour: A mix of white and whole wheat flour gives the best balance of fluffiness and structure. You can use all white flour if preferred.
- Honey: Can be substituted with maple syrup for a slightly different flavor.
- Do not overmix the batter once the flour is added, mix just until combined to keep the bread soft and tender.
- Measure flour correctly by spooning it into the cup and leveling it off to avoid a dry loaf.
- If the top browns too quickly before the center is cooked, cover loosely with foil and continue baking.
- The banana bread is done when a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.
- Let the bread cool for at least 10–15 minutes before slicing to prevent it from becoming gummy.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- To freeze, wrap the whole loaf or individual slices tightly and freeze for up to 2–3 months.
- Reheat slices in the microwave for 20–30 seconds or toast lightly before serving.
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