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Olive Oil Banana Bread

Name: Olive Oil Banana Bread
Prep time: 30

(5 votes, average: 4.40 out of 5)

30 min prep

12 servings

Carrot Icon for Number of Ingredients Size

9 ingredients

Olive oil doesn’t just belong in salads and savories — it makes great cakes, too. This dense, moist cake is intensely banana-y. For the best results, use very ripe bananas. Their sugars will add...

2 cups whole-wheat pastry flour
¾ cup dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
⅓ cup olive oil
2 large eggs, lightly beaten
2 cups mashed ripe banana (about 4 large bananas)
¼ cup plain Greek yogurt
1 teaspoon vanilla extract

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Nutrition Facts

Calories

204 cals

Fat

8 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

5 g

Carbohydrates

33 g

Sugar

14 g

Fiber

4 g

Protein

4 g

Sodium

194 mg

Directions

Preheat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan and set aside.
In a large bowl, sift together the flour, sugar, baking soda, and salt.
In a separate medium bowl mix the olive oil, eggs, mashed banana, Greek yogurt, and vanilla until well blended.
Make a well in the dry ingredients and pour in the banana mixture. Stir together with a wooden spoon.
Pour the batter into the prepared loaf pan. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Let cool on a rack for 20 minutes, then remove from pan to finish cooling.

Chef Tips

When bananas get too ripe, peel and freeze them. Frozen bananas can be used straight from the freezer to thicken and sweeten smoothies, or slowly thawed in the fridge to use in baking and desserts.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.

2 comments

Kade says:

March 29, 2020 at 10:07 pm

Definitely tastes great but you should put 5 bananas not 4

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1. Gino says:
  
  March 31, 2020 at 4:59 pm
  
  Hi Kade, we're on board with adding more bananas! Adding more bananas to the bread could make it more wet and result in a slightly different texture. But, making recipes to suit your tastes is what cooking is all about!
  
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