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Olive Oil Banana Bread

January 9, 2020 by Naomi Andres 2 Comments

This Olive Oil Banana Bread is made with antioxidant-rich olive oil and walnuts and has less sugar than other banana bread recipes.  A great healthier breakfast option!

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Olive Oil Banana Bread
Olive Oil Banana Bread

I love a good slice of banana bread for breakfast.  While banana bread with chocolate chips is very tasty, it is usually loaded with way too much sugar to be considered a breakfast food.  For this banana bread recipe, I decided to leave the chocolate out and add delicious, healthy walnuts instead.

Olive Oil Banana Bread
Reasons why you need to make this recipe ASAP:
  1. You only need 1 bowl to make the batter.
  2. The ingredients are very simple and there are only 8 of them.
  3. It has lots of healthy ingredients.
  4. Most of the work is done in the oven! This recipe only has about 10-15 minutes of hands-on time.
  5. It is super yummy!!
Olive Oil Banana Bread

If you are looking for other great breakfast recipes, I'd suggest checking out these ones:

  • Maple Vanilla Pecan Granola -- this granola is amazing!  The roasted pecans are so tasty with the crunchy, maple-vanilla granola clusters.
  • Apple Spice Muffins -- spice muffins filled with tart apple pieces.
  • The BEST Cinnamon Buns -- Healthy?  No.  Incredibly delicious? YES!!  Just ask my brother, he'll tell you how good these cinnamon buns are!
Olive Oil Banana Bread

Ok, I have now told you everything you need to know about this recipe, so what are you waiting for?  Go make some banana bread!  I love eating banana bread or muffins with fruit yogurt.  It just tastes really good to me, haha!  And it makes for a great full breakfast!

Olive Oil Banana Bread
Olive Oil Banana Bread

If you make this recipe, I invite you to please share an honest review in the comments below, or share on social media using my hashtag: #kneadsomesweets!

Olive Oil Banana Bread
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5 from 1 vote

Olive Oil Banana Bread

This Olive Oil Banana Bread is made with antioxidant-rich olive oil and walnuts and has less sugar than other banana bread recipes.  A great healthier breakfast option!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Servings: 1 loaf
Author: Naomi Andres

Equipment

  • non-stick cooking spray
  • parchment paper
  • 11x5-inch loaf pan
  • mixing bowl
  • measuring cups & spoons
  • rubber spatula

Ingredients

  • ⅓ cup olive oil
  • ½ cup light or dark brown sugar, packed
  • 4 ripe bananas, mashed
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cup all-purpose flour
  • 1 ½ teaspoons baking soda
  • ¾ cup chopped walnuts or pecans (optional)

Instructions

  • Preheat the oven to 325℉. Spray a 11x5-inch loaf pan with non-stick spray before lining with a piece of parchment paper the same width as the pan with the paper edges left to hang over the sides of the pan.
  • In a large bowl whisk together the olive oil, brown sugar, mashed bananas, eggs, and vanilla until fully combined. Add the flour and baking soda and stir until all the flour is just incorporated. Fold in the chopped walnuts, if using.
  • Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before lifting out of the pan using the overhanging parchment paper to lift. Let cool completely on a wire rack. Enjoy!

Notes

Banana bread will stay fresh in an airtight container at room temperature for up to 4 days.

Love and Cookies,

Naomi

 

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Olive Oil Banana Bread

If you make this recipe or any of my recipes, I’d love to see pictures of your baking adventures on Instagram, Facebook, or Twitter!  Don't forget to tag them #kneadsomesweets!

 Click here for all of my recipes!

Thank you so much for following Knead Some Sweets!

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Hi, I’m Naomi! Recipe developer, photographer, and blogger behind Knead Some Sweets. Read More...

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Comments

  1. Casey W.

    July 06, 2020 at 7:25 am

    We had this bread for breakfast, and my whole family LOVED it. All my kids (ages 1 through 4) kept asking for more! (I did pick out the walnuts from the baby's pieces.)
    Since we had been out of town, we had no eggs in the house, so I made this substituting flax eggs instead. I also didn't have the correct size loaf pan, so I just used a pan that seemed appropriate for the amount of batter. Mine didn't turn out looking as beautiful as the example photos because of these changes, but it still tasted amazing!

    Reply
    • Naomi

      July 07, 2020 at 10:51 am

      That's fantastic!! Thank you for sharing those wonderful substitutions.

      Naomi

      Reply

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