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!
Author: Naomi Andres
non-stick cooking spray
11x5-inch loaf pan
measuring cups & spoons
½cuplight or dark brown sugar, packed
4ripe bananas, mashed
1 ½cupall-purpose flour
1 ½teaspoonsbaking soda
¾cupchopped walnuts or pecans (optional)
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!
Banana bread will stay fresh in an airtight container at room temperature for up to 4 days.
Olive Oil Banana Bread https://www.kneadsomesweets.com/olive-oil-banana-bread/ January 9, 2020