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Homemade Olive Oil Honey Banana Bread photo

Olive Oil Honey Banana Bread

This Olive Oil Honey Banana Bread is incredibly moist and flavorful! A delightful twist on the classic recipe with wholesome ingredients.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large overripe bananas peeled and mashed
  • 1/3 cup extra virgin olive oil
  • 3/4 cup honey
  • 1 large egg beaten
  • 1 teaspoon real vanilla extract
  • 1 1/2 cups white whole-wheat flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon kosher or sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup walnuts coarsely chopped
  • 1/2 cup clean eating dark chocolate chips

Equipment

  • Mixing bowls
  • Potato masher
  • Loaf pan
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with a little olive oil or line it with parchment paper for easy removal after baking.
  2. In a large mixing bowl, use the potato masher to mash the three overripe bananas until smooth.
  3. Add the extra virgin olive oil, honey, beaten egg, and vanilla extract to the mashed bananas. Whisk everything together until well combined and smooth.
  4. In a separate bowl, whisk together the white whole-wheat flour, baking soda, salt, and ground cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently.
  6. Gently fold in the coarsely chopped walnuts and dark chocolate chips.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
  8. Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Notes

  • Use overripe bananas for the best flavor and sweetness.
  • Extra virgin olive oil adds richness; consider light olive oil for a milder taste.
  • Wrap cooled bread in plastic wrap for storage up to a week in the refrigerator.