Simple Olive Oil Banana Bread

This Simple Olive Oil Banana Bread is light, not overly sweet, and an excellent companion to a morning cup of coffee!  It’s made with pantry staples, and is super easy to whip up at the last minute when you have a few ripe bananas on hand.  Enjoy it as is, warmed, or warmed with butter!

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RECIPE NOTES:

Oil Vs. Butter In Banana Bread: I typically enjoy making my banana breads with butter to achieve a super moist crumb and more “cake-like” result.  However, when I want a loaf that is more “bread-like” rather than “cake-like”, I’ll opt for oil.  It’s an airier texture, but perfect for when you want a breakfast that’s light and less dessert-y!

Loaf Pan: I used a ceramic loaf pan for this recipe, which is definitely what I would recommend!  If you need to use a different type of pan, please be sure to check the oven temperature/bake time conversions.  (Glass, metal, and ceramic all conduct heat differently!)

Parchment Paper: Parchment paper is a must for both easy cleanup as well as preventing the bread from sticking!  Leave yourself a little extra paper on the sides to easily grab and cleanly lift the bread from the pan once cooled.  I love holding it in place (before baking) with some clips for extra ease too!

Bake Time: I recommend baking this bread for approximately 60-65 minutes, or until a toothpick comes out clean.  However, every oven is a little different, so keep an eye on it!

Storage: Any leftovers can be stored in an airtight container at room temperature!  It still tasted great after 4-5 days on our counter.

INGREDIENT NOTES:

Bananas: You want to use bananas that are overly ripe and covered in brown speckles!  My combined 3 bananas weighed 1 lb total once overripe and before peeling.  I love using a kitchen scale for a little extra precision!

Extra Virgin Olive Oil: The olive oil taste in this banana bread is very subtle!  It’s just enough to notice and appreciate the flavor without being distracting.

Dark Maple Syrup: Regular maple syrup should be fine too since the amount is tiny, but this adds just a dash of extra sweetness and moisture.

Eggs: Be sure to let the eggs come to room temperature before baking!  This will ensure that the batter blends together seamlessly.

Cane Sugar: This is my preferred/tested type of granulated sugar to use.

Dark Brown Sugar: Dark brown sugar contributes to the overall taste and texture of the finished loaf.  Don’t forget to pack it!

All-Purpose Flour: All-purpose flour is the perfect neutral flour choice for this bread.  I love using an unbleached variety!  (Measuring Tip:  I always measure my flour by scooping it into the measuring cup with a spoon, to keep it from getting overly packed, then leveling it out on top with the spoon at the end!)

Baking Soda: Baking soda helps the bread to rise nice and tall!

Salt: A bit of salt is always a must to build the crumb structure properly.  I used finely ground sea salt.

Saigon Cinnamon: Of course cinnamon is always a must in banana bread, but I highly recommend using Saigon cinnamon for the best cinnamon flavor!

Allspice: Allspice is a nice spice addition to this loaf because its slight peppery flavor complements the olive oil taste profile well!

Kitchen Equipment:

• Ceramic Loaf Pan (approx. 10” x 5”)

• Parchment Paper

• Kitchen Scale

• Bowls (1 Medium + 1 Large)

• Toothpicks

• Cooling Rack

Servings: 1 Loaf / 8 Large Slices

Ingredients:

• 3 Medium Bananas**, overripe
• 1/2 Cup Extra Virgin Olive Oil
• 1 1/2 Teaspoons Dark Maple Syrup, room temperature
• 2 Eggs, room temperature
• 1/2 Cup Cane Sugar
• 1/2 Cup Dark Brown Sugar, packed
• 1 3/4 Cups All-Purpose Flour
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt, I used finely ground sea salt
• 1 1/2 Teaspoons Ground Saigon Cinnamon
• 1/2 Teaspoon Ground Allspice

**see Ingredient Notes above for weight recommendations

Directions:

PREP

Let the eggs (and maple syrup if needed) come to room temperature

Line the loaf pan with parchment paper and it set aside

BAKE

Preheat the oven to 325º

In a large bowl, thoroughly mash the bananas

Add in the olive oil, maple syrup, eggs, and both sugars, and stir until combined

In a medium bowl, stir together the flour, baking soda, salt, cinnamon, and allspice with a spoon until combined

Very gently stir the dry ingredients into the wet ingredients, about half at a time, until just combined (The batter will be a bit lumpy from the banana specifically, and that’s expected!)

Add the batter into the prepared pan

Bake for approximately 60-65 minutes, or until a toothpick in the center comes out clean. A couple tiny moist crumbs are fine

Place the pan on a cooling rack, and let the bread cool in the pan for 30 minutes

Next, lift the bread out and transfer it onto the wire rack directly to finish cooling completely in the parchment paper

Once fully cool, slice and enjoy (plain, warmed, or warmed with butter)!

[Store leftovers airtight at room temperature.]