In this post, I’m sharing with you my olive oil banana bread recipe, an Italian-style banana bread!

olive oil banana bread


This is my Italian version of banana bread, with olive oil instead of butter. I’ve shared it with many people, and it’s made their breakfasts or tea breaks a better place. It is moist and, depending on the olive oil you use, full of flavor nuances.
Use good quality olive oil, cold-pressed and virgin. Keep your taste buds accustomed to quality ingredients!
The other ingredients are quite classic: no extravaganzas, just good old baking stuff.


The city of Sassi.


The city of Opulence.


The city of Renaissance.

italian banana bread

Olive Oil Banana Bread

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


  • 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


  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!