Olive Oil Banana Bread Recipe: An Italian Twist on a Classic

Banana bread isn’t Italian.

Extra-virgin olive oil definitely is.

So, one day, I simply put the two together.

The result is a moist, fragrant banana bread whose flavor changes beautifully depending on the olive oil you choose.

I’ve shared this recipe with many people over the years, and it has made quite a few breakfasts and afternoon tea breaks a happier place.

olive oil banana bread

WHY USE OLIVE OIL IN BANANA BREAD?

Instead of butter, I use good-quality cold-pressed extra-virgin olive oil.

It keeps the cake wonderfully moist and adds subtle aromatic notes that make every loaf slightly different.

Choose an olive oil you enjoy tasting on its own, because you’ll taste it here too.

The remaining ingredients are wonderfully classic: no extravaganzas, just good old baking staples.

italian banana bread
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Olive Oil Banana Bread

Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 40 minutes
Servings 1 average loaf
Author Claudia Rinaldi

Ingredients

  • 2 medium bananas - ripe
  • 1 egg
  • 1/3 cup of sugar
  • 1/2 cup of extra-virgin olive oil
  • 1/4 cup of milk
  • a few drops of vanilla extract
  • 1/2 teaspoon of cinnamon
  • 1 teaspoon of sea salt
  • 1 cup of 00 flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Peel and mash the bananas with a fork or potato masher.
  3. Place the banana pureè in a bowl and add the egg, milk, olive oil, salt, sugar, vanilla essence, and cinnamon.
  4. Mix well.
  5. Add the flour, baking soda, and baking powder. Mix until well incorporated.
  6. Transfer the mixture to a loaf pan lined with parchment paper.
  7. Bake for thirty-five to forty minutes or until you pierce the center with a knife or a wooden spoon and it comes out clean.

Enjoy your delicious olive oil banana bread!

Claudia