This banana loaf is the perfect blend of warm cinnamon, rich olive oil, and ripe bananas. It makes a moist, flavorful banana bread that's both wholesome and irresistibly delicious.
No one can resist this banana bread that I make and most don't know it contains olive oil. My family knows, but I never tell my guests because I feel there is a stigma with olive oil and baking.
I am here to tell you that when you use the right olive oil (more on that below) and the right ingredients, olive oil makes the most amazing cakes and quick bread.
There is a reason this recipe is requested often by my friends and family and I know that when you try it, you will love it too. It is easy and just as good as banana bread made with butter (better I think!)
What You Need
Full ingredients list and quantities are below.
- Ripe bananas: Overripe is even better! (plus an extra one for the top if you want to add sliced bananas to the top of your cake).
- Classic Olive Oil: This keeps the banana bread moist.
- Egg: I like to use large eggs
- Granulated sugar
- Brown sugar: This adds so much flavor!
- Sour cream: This helps with the rise. If you do not have this you can leave it out.
- All-purpose flour
- Baking powder
- Vanilla extract: Try to find a good quality one.
- Kosher salt
- Whole milk
Cinnamon swirl
- Granulated sugar
- Ground cinnamon
How To Make Olive Oil Banana Bread
- Mix The Wet Ingredients: In a separate large bowl, mix together the oil and granulated sugar and brown sugar. Next, add the egg, milk and sour cream and mix well.
- Mix The Dry Ingredients: In a medium-sized bowl, sift together the flour, baking powder, and salt until well combined. Set aside.
- Make the cinnamon sugar mixture: This is for the swirl in the center and for topping.
- Mash the bananas: Now mash the bananas into the wet ingredients. I like to use a potato masher for this part.
- Combine The Ingredients: Combine the dry ingredients with the wet ingredients and mix until it is just combined. Here is where you want to make sure you do not over-mix. Just mix until combined. Over-mixing will cause the banana bread to become tough since you will overwork the gluten in the flour.
- Add first layer: Pour half the batter into a prepared baking pan and then top with half of the cinnamon and sugar mixture.
- Add second layer: Now pour the remaining batter over the first layer and top with the remaining cinnamon and sugar mixture.
- Bake: Bake in a preheated 350 degree oven for 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool Completely
Recipe Tips
- Do not over mix: Over mixing your bread will cause it to get tough.
- Use very ripe bananas: Look for black spots on the banana peel to know they are ready to bake with.
- Let the banana bread cool fully before slicing: This is the hardest part but allowing the banana bread to fully cool before slicing will improve the texture of the bread.
- Use light olive oil: This bread is best baked with classic or light olive oil. No need to use expensive olive oil. If that is all you have you can certainly use that but it will impart more of an olive oil taste in the bread.
Recipe FAQS
A classic olive oil or light olive oil is the best for baking. It is lighter in flavor and holds up to the heat better than extra virgin olive oil.
Yes. You can also make this recipe with vegetable oil.
When the bananas start to get black spots on the skin, they are nice and rip are perfect for making the banana bread.
Storing
You can store this banana bread in an airtight container for up to 3 days. It will keep for up to a week in the fridge.
To freeze the bread, wrap it tightly with plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
More Delicious Baked Italian Sweets
Cinnamon Swirl Olive Oil Banana Bread
Equipment
- 9 x 5 loaf pan
Ingredients
- 2 cups all-purpose flour
- 3 Very ripe bananas large bananas. If you bananas are small, use 4.
- ½ cup light olive oil
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg
- ¼ cup whole milk
- 1 tablespoon sour cream
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Cinnamon sugar middle and topping
- ⅓ cup sugar
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F
- Line a 9 x 5 loaf pan with parchment paper or grease it with butter.
- In a small bowl add sugar and cinnamon and mix well then set aside. This is for the cinnamon swirl.⅓ cup sugar, 1 teaspoon cinnamon
- In a large bowl, add both sugars to the olive oil.½ cup light olive oil, ½ cup granulated sugar, ½ cup light brown sugar
- Whisk them together until the sugar is fully mixed into the oil.
- To the bowl with the oil, add bananas and mash them using a fork or potato masher until they are completely mashed and almost liquid.3 Very ripe bananas
- Add egg, whole milk, sour cream and vanilla extract.1 large egg, ¼ cup whole milk, 1 tbsp sour cream, 1 teaspoon vanilla extract
- Mix well.
- In a separate bowl, sift all-purpose flour, baking powder, and salt and mix.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt
- Gently mix the dry ingredients into the wet ingredients. Avoid over mixing, which can result in a tougher loaf.
- Pour half of your prepared batter into the pan
- Evenly sprinkle ¾ of the cinnamon sugar mixture over the first layer of batter-this will create the irresistible mid-layer swirl.
- Gently spoon the remaining batter over the cinnamon layer. Lightly tap the pan on the counter to help the layers settle together without completely mixing the swirl.
- Evenly sprinkle the remaining cinnamon sugar over the entire surface of the loaf.
- Bake for 60 minutes or until a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs clinging to it. A little more than halfway through the baking time, check the top and if it's browning too much, loosely cover with foil.
- Let it rest in the pan for about 10 minutes the remove it from the loaf pan on to a wire rack to cool completely. Allow the bread to cool completely to help set the crumb.
Meg says
Thank you for sharing this recipe