Olive Oil Banana Bread

An easy banana bread recipe that's moist and delicious while being guilt free thanks to the olive oil, yogurt and honey used in the recipe. One of our most repeated recipes, it's a complete winner!

Course Dessert, Main Course

Cuisine American

Diet Halal, Vegetarian

Prep Time 10

Cook Time 45

Servings slices

Calories 304kcal

Author Farah Abumaizar

Equipment

9x5 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

Ingredient 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.

Recipe tips:

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.

Storing leftovers:

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.

Nutrition