Olive oil in banana bread? It might sound unusual, but it works beautifully.
Using extra virgin olive oil (choose a mild, non-peppery variety) yields an ultra-moist loaf with a tender, soft crumb that stays fresh for days. The oil adds a subtle fruity note that complements the sweetness of ripe bananas and the richness of chocolate without the heaviness of butter-based recipes.
This loaf is fluffy, deeply chocolatey, and simple to make with pantry staples. Each slice is moist and studded with melty chocolate chips, perfect for breakfast, an afternoon snack, or an easy dessert. It proves that banana bread doesn’t need butter to be exceptional.
Table Talk with Tawnie
While recipe testing months ago, this loaf went through several iterations. After multiple trials I settled on a combination of olive oil and Dutch-process cocoa for a moist, flavorful loaf that rises well and holds a tender crumb—no sinking banana breads here.
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Extra virgin olive oil: Pick a mild-flavored olive oil that isn’t overly peppery. If you prefer, canola or vegetable oil works as a substitute.
- Bananas: Use very ripe bananas with lots of brown spots. Riper bananas mash into a smooth puree and provide sweeter, richer banana flavor. Measure 1¼ cups mashed for best texture.
- Dutch-process cocoa powder: Produces a darker color and a smoother chocolate flavor than natural unsweetened cocoa.
- Eggs: Use room-temperature eggs so they incorporate evenly and help the loaf rise.
- Espresso powder (optional): A small amount brightens and intensifies chocolate flavor—add if you have it.
My Favorite Loaf Pan
A good loaf pan helps this banana bread bake evenly and develop a light crust.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix wet ingredients
Whisk olive oil with the sugars, add eggs one at a time, then stir in mashed bananas and vanilla until smooth.
Whisk dry ingredients
In another bowl, whisk together the flour, Dutch-process cocoa, baking powder, baking soda, salt, and espresso powder if using.
Combine wet + dry ingredients
Fold the dry ingredients into the wet mixture just until combined. Fold in chocolate chips—avoid over-mixing to keep the bread tender.
Bake
Pour the batter into a prepared loaf pan. Bake at 375°F for 10 minutes, then reduce the oven to 350°F (do not open the oven) and bake about 40 more minutes, until a toothpick comes out mostly clean.
Let cool & enjoy!
Cool the loaf in the pan for 15–20 minutes, transfer to a wire rack, garnish with flaky sea salt if desired, slice, and serve.
Expert Tips
- Mash bananas thoroughly: Aim for a mostly smooth puree so banana flavor is even throughout. A few small lumps are fine.
- Measure mashed banana: Use 1¼ cups mashed banana (about 3 medium bananas) for the right balance of moisture and structure.
- Room temperature eggs: Let eggs sit about 30–60 minutes at room temperature for better incorporation and texture.
- Ripen bananas quickly: Place firm bananas in a paper bag to speed ripening using the ethylene gas they emit.
- Avoid over-mixing: Fold ingredients until just combined; overworking the batter creates a dense loaf.
- Pan color matters: Light-colored metal pans produce a lighter crust. If you use glass or ceramic, you may need to adjust baking time.
Expert Tip!
Starting at a higher temperature gives the loaf an initial burst of heat, encouraging a nice dome and setting the exterior. Lowering the temperature without opening the oven lets the interior finish baking evenly without drying or over-browning.
Variations / Substitutions
- Nutty banana bread: Fold in chopped toasted walnuts, pecans, or almonds for crunch and extra flavor.
- Gluten-free: Substitute a 1:1 gluten-free flour blend for all-purpose flour.
- Muffins: Bake the batter in a muffin tin for individual portions; shorten the baking time accordingly and check for doneness earlier.
Storage / Freezing
- Room temperature: Store wrapped in plastic wrap or an airtight container for 2–3 days.
- Refrigerator: Keep wrapped in the fridge up to 1 week.
- Freezer: Wrap tightly and freeze up to 2–3 months. Thaw at room temperature or microwave a slice to enjoy warm.
FAQs
What olive oil should I use for this recipe?
Use a mild-tasting extra virgin olive oil that won’t overpower the loaf. Avoid very peppery or robust varieties.
Can I make this recipe without olive oil?
Yes. Canola or vegetable oil can be used as a substitute if you prefer a neutral oil.
How do I know my bananas are ripe enough?
Bananas should be very soft with lots of brown spots or streaks. They should mash easily; green or firm bananas are not ripe enough.
Why bake at 375°F then lower to 350°F?
The initial higher temperature gives the loaf an early rise and helps set the outer structure. Lowering the heat without opening the oven finishes the bake gently so the center cooks without over-browning the edges.
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Before You Begin! If you make this, please leave a review and rating to let us know how it turned out.
Olive Oil Chocolate Banana Bread
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Ingredients
- 1/3 cup extra virgin olive oil (use a mild oil)
- 3/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1¼ cups mashed very ripe bananas (~3 bananas)
- 1½ tsp vanilla extract
- 1½ cups all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp espresso powder (optional)
- 1/2 cup mini chocolate chips (plus extra for topping)
Last step! If you make this, please leave a review to let us know how it turned out.
Instructions
- Prep: Preheat oven to 375°F. Line a 9×5-inch loaf pan with parchment paper.
- Mix sugars + oil: Whisk together the olive oil, brown sugar, and granulated sugar.
- Add eggs: Whisk in eggs one at a time until fully incorporated.
- Add bananas + vanilla: Stir in mashed bananas and vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, Dutch cocoa, baking powder, baking soda, salt, and espresso powder if using.
- Combine: Fold dry ingredients into wet until just combined.
- Add chocolate: Fold in mini chocolate chips until no flour streaks remain.
- Bake: Pour batter into the prepared pan and top with extra chips if desired. Bake at 375°F for 10 minutes, then lower oven to 350°F (do not open the oven) and bake about 40 more minutes, until a toothpick comes out mostly clean.
- Cool then slice: Cool in the pan 15–20 minutes, transfer to a wire rack, garnish with flaky sea salt if desired, slice, and enjoy.
Equipment
- 9×5-inch loaf pan
Notes
- Olive oil: Choose a mild variety. Canola or vegetable oil can substitute.
- Cocoa: Dutch-process gives a darker, smoother flavor; unsweetened cocoa works too but the color will be lighter.
- Mash bananas: Aim for a smooth mash—few lumps are fine.
- Measure banana: 1¼ cups mashed banana yields the best texture; too much banana can affect rise and doneness.
- Pan tips: Light-colored metal pans tend to give a lighter crust; glass or ceramic may require time adjustments.
- Storage: Room temperature 2–3 days, refrigerated up to 1 week, frozen up to 2–3 months.
Nutrition Information
Nutritional information is an estimate and may vary based on ingredients and portion size.
📸 Photography by Angelica Oles